Barbecue Pork Ribs Rub

The aromas that come off this barbecue pork ribs rub are fantastic. It's the cumin that makes it so distinctive but after that its the chili flakes, paprika and cayenne pepper that give this an almighty kick!

With all barbecue rubs you need to leave at least one hour for the herbs and spices to work their magic on the meat before you go for the smoking session.

First remove the membrane from the underside (bone side) of your rack of ribs - I use a sharp knife just to lift a corner of the membrane and then pull it away from the bone. Sometimes it comes off all in one but more often you'll need two or three attempts to remove it all.

I've tried to find a technique for removing the membrane consistently but so far I haven't found one other than when you've got the membrane separated from the bone, pull gently and hopefully it'll come away in one large piece. Good luck!

The red of the paprika and cayenne also make this a really colorful rub but you have been warned – this rub mix is a hot one!

Ingredients:-

• 1 tablespoon Caster Sugar
• 1 tablespoon Hot Paprika
• 1 tablespoon Dried Chili Flakes
• 1 tablespoon brown Muscovado sugar
• 1 tablespoon each of salt and freshly ground black pepper
• 2 teaspoons Cumin
• 2 teaspoons Cayenne Pepper

First of all, mix the ingredients together thoroughly and the sprinkle onto the ribs and rub in. Remembering how hot this one is, be quite sparing.

Once the rub is working away you've got the hour to set up your smoker for cooking at 225°F (110°C) and then smoke for 60 minutes per pound. I use a water bath (see photo) under the ribs to keep the cooking environment humid.

That's all there is to it and any leftover rub can be stared in an airtight jar and saved for your next cook out.

Click here to check out all my other Barbecue Rubs

See Also:-

More Barbecue Pork Recipes
Barbecue Accessories and Cooking Equipment
Information about BBQ Smokers

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