Spare Rib Rub

Spare rib rub
Claire Cohen
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: Makes 2 cups (serves 16)
Nutritional Guidelines (per serving)
67 Calories
0g Fat
16g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Makes 2 cups (serves 16)
Amount per serving
Calories 67
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 879mg 38%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 5%
Protein 1g
Calcium 24mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This sweet and savory rub works really well on pork ribs and combines three types of peppers: black, white, and red, for a delicious flavor experience. 


  • 1 cup/240 mL brown sugar, dark
  • 1/2 cup/120 mL paprika
  • 2 tablespoon/30 mL salt
  • 1 tablespoon/15 mL black pepper
  • 1 tablespoon/15 mL white pepper
  • tablespoon/15 mL garlic powder
  • 1 tablespoon/15 mL onion powder
  • 1 teaspoon/ 5mL cayenne pepper (adjust to tastes)

Steps to Make It

1. Combine all ingredients in a small bowl. Either use immediately or store in an airtight container in a cool, dark place. Mixture can be kept for up to 6 months. 

2. To use: apply rub evenly over ribs. The general rule is what sticks is the perfect amount. Cook as directly. Discard any rub that has come into contact with raw meat.

3. Use this rub for: