HOMEMADE DRY RUB

Jun 24

Bringing his own food to cross country and track meets became a usual habit for my son who was following the Specific Carbohydrate Diet. After his races, there was usually pizza offered to the runners, whereas he enjoyed the baby back ribs that I had barbecued the night before. It was not long until his friends asked if they could have some too! Over time, my ribs became more and more popular and over the next four years I continued barbecuing them regularly for the team in large quantities for various events. I like to believe that it was my ribs that added to the steady improvement of the boys’ performances and many wins across each running season.

The dry rub recipe is made without any sugar and gives the ribs a nice tangy coating. Once they’re grilled to perfection, I personally think they don’t even need a barbecue sauce. So for our day trips to the beach or mountains, I omit the sticky final coat for a mess-free snack and everybody is just as happy to indulge in them.
This dry rub recipe takes only a couple of minutes and will make a huge difference in how your ribs turn out. After that, all you need to do is follow the recipe in my upcoming blog post for perfect fall-off-the-bone ribs.

This makes a large batch that you can use multiple times.

INGREDIENTS

1/2 cup ground black pepper
1/3 cup sea salt
1 tsp ground paprika
1 tsp garlic powder
1 tsp cayenne pepper

INSTRUCTIONS
Place all of the ingredients in a lidded jar. Close tightly and shake until mixed well.

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