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This paprika-based rub is bittersweet, sweet & salty, peppery, aromatic, and sweet-spiced with smoky notes.
How to Use
Season poultry, pork, and beef. As a rub, use 1-2 t per lb. of meat. For BBQ sauce, mix 1-2 T per cup of tomato sauce or ketchup.
About This Blend
Our Platte River Dry Rib Rub is handcrafted from paprika, chili powder, toasted onion & hickory smoke flavor.More Information
Use on chicken, pork, steak, turkey, and of course, ribs. When using as a rub, 1-2 tsp. per pound of meat should be thoroughly rubbed in; reapplication can be done toward the end of grilling.
For sauce, mix 1-2 Tbsp into 1 cup tomato sauce or ketchup. Add a little molasses for some sweetness (optional). This sauce can be used for sloppy joes or as a dipping sauce for wings.
Dietary Information
MSG-Free
Nut-Free
Dairy-Free
Gluten-Free
Corn-Free
Sesame-Free
Vegetarian
Vegan
Ingredients
Spanish paprika, salt, brown sugar, black pepper, medium chili powder, roasted garlic, toasted onion, nutmeg, hickory smoke flavoring
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We've smoked a lot of pork ribs in the Savory test kitchen, each time giving them a different regional barbecue flavor by using different BBQ rubs and sauces. We always use the 3-2-1 method for ribs (described below) whether preparing baby back ribs, spare ribs, or St. Louis cut ribs.
St. Louis BBQ is famous for its smoky spare ribs slathered with sticky sweet barbecue sauce. Have a pack of moist towelettes handy when you serve these...you're gonna need 'em!
This is a backyard grilling method where you cook over direct, high heat. While the backyard enthusiast can’t hit the high temps the barbecue pros use, the high heat grilling principles are the same. You get great char and flavor on the ribs and you don't need to spend all day babysitting them.
When buying a rack of spare ribs, don't skip over the rib tips -- the meaty cartilage that often gets trimmed away. Rib tips are heavily marbled and therefore full of flavor.
This easy parboiling method gives you a tender and flavorful rack of ribs without an entire day of cooking. It works with any style of ribs, like baby back ribs, spareribs, or St. Louis cut ribs. You can also use your favorite BBQ rub and mix it up each time you make them.
A family classic, this is a great base recipe to try with one of your favorite BBQ-inspired seasonings in place of the suggestions we make here.
We've smoked a lot of pork ribs in the Savory test kitchen, each time giving them a different regional barbecue flavor by using different BBQ rubs and sauces. We always use the 3-2-1 method for ribs (described below) whether preparing baby back ribs, spare ribs, or St. Louis cut ribs.
St. Louis BBQ is famous for its smoky spare ribs slathered with sticky sweet barbecue sauce. Have a pack of moist towelettes handy when you serve these...you're gonna need 'em!
This is a backyard grilling method where you cook over direct, high heat. While the backyard enthusiast can’t hit the high temps the barbecue pros use, the high heat grilling principles are the same. You get great char and flavor on the ribs and you don't need to spend all day babysitting them.
When buying a rack of spare ribs, don't skip over the rib tips -- the meaty cartilage that often gets trimmed away. Rib tips are heavily marbled and therefore full of flavor.
This easy parboiling method gives you a tender and flavorful rack of ribs without an entire day of cooking. It works with any style of ribs, like baby back ribs, spareribs, or St. Louis cut ribs. You can also use your favorite BBQ rub and mix it up each time you make them.
A family classic, this is a great base recipe to try with one of your favorite BBQ-inspired seasonings in place of the suggestions we make here.