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Sauces and Condiments

Basic rib rub

Basic rib rub
Christian K. Lee / Los Angeles Times

If there’s one dish that signifies summer in America, it’s ribs. Cooked outdoors in backyards across this great nation, ribs are a cherished pastime. They are the stuff of smoke and live fire, and the glory of long afternoons spent ... Read more

  • 2 tablespoons celery seeds
  • 2 tablespoons black pepper
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons chile powder, preferably New Mexico
  • 2 tablespoons dried oregano
  • 2 tablespoons ground cumin
  • ¼ cup sweet paprika
  • ½ cup dark brown sugar

Step 1In a medium bowl, whisk together the celery seeds, black pepper, onion, garlic and chile powders, oregano, cumin, paprika and brown sugar. Place the rub in an airtight container and store in a cool place away from direct sunlight. It will keep for about 2 months before the flavor starts to fade.

Note: This rub does NOT contain salt. Before adding the rub, measure ½ teaspoon salt for each pound of ribs. Measure about 1 ½ tablespoons rub for each pound of ribs. Massage the salt into the rack of ribs first, then the rub.


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