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Essential ingredients in a great "Dry Rub" for pork rib?

NEW TO THE DRY RUB METHOD
Currentlly I prerub the rack with a fresh lime wash and then apply my combination of Hungarian sweet paprika, brown sugar, dry Keens mustard ,black pepper.grated garlic and fresh ginger.
Can you recommend any other items I might include in the rub mix?

I just create the rub without standard measurements or ratios. A little of this a little of that
Would this present any apparent problems.
Thanks in advance.

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  1. I think ground cumin would fit in very nicely.

    3 Replies
    1. re: Val

      yep cumin,

      also cayenne pepper, chili powder, onion powder, kosher salt,

      1. re: swsidejim

        Finely chopped rosemary will accent the lime rub.

        1. re: jayt90

          Interesting the lime rub technique.

          I rinse/rub my ribs with white vinegar when removing from the packaging, and then apply a little yelow mustard before adding the rub.

    2. I'd add a little heat: chiles !
      Depending what part of the world you are from and if outdoor bbqing is not an option, adding smoked paprika gives a lovely "almost outdoors" flavour.

      1 Reply
      1. re: Mila

        i was thinking paprika, too. might it not char, though? somehow it seems it has a thicker density than the other, actual spice, ingredients....

        has anyone else found that tendency to burn relatively quickly if not in liquid or oil?

        other ingredients: a touch of rubbed/ground sage and ground thyme. brilliant with pork (esp. rubbed then with olive oil.)

      2. Salt! Most rubs have salt as the basis of all dry rub ingredients. Kosher salt.

        2 Replies
        1. re: Felixnot

          I only salt meats AFTER they are fully cooked...salt tends to dry out the meat. The exception to this is with poultry...to which the salt is applied only to the skin...never the meat, or if you are salting the fat...like the fat side of a brisket...unnecessary however since the fat is usually discarded before eating. Most people have a personal preference for amounts of salt to put on their food and NOT salting prior to serving allows for individual tastes.

          1. re: bwwerley

            This has been proven a myth that salting dries out the meat. See numerous threads on this. Scientifically and anecdotely debunked.

        2. When it comes to pork, I'm a minimalist for rubs. Kosher salt and freshly cracked black pepper. That's it. Then let the smoke meld with the flavor of the PORK (assuming you're going to cook 'em low and slow with a real wood fire).

          1. I use the following: Paprika, brown sugar, chile powder, onion powder, garlic powder, sea salt, black pepper, cumin, and cayenne.

            As I smoke my ribs at about 225 degrees for about 4 hours, the rub produces a wonderful"bark" that seals in the juices.

            One last thing: Before I put the rub on the ribs, I use a light mustard slather over both sides of the rack.