Eric's Best Rib Rub in the Universe: Your All-Meat Flavor Savior
Ingredients
- 1 cup sugar
- 1/2 cup non-iodized table salt
- 1/4 cup dark brown sugar (dried)
- 8 tsp chili powder
- 11 tsp ground cumin
- 2 tsp MSG (Make S*it Great) (optional, but let’s be honest—it’s magic)
- 2 tsp cayenne pepper
- 2 tsp freshly ground black pepper
- 2 tsp granulated garlic
- 2 tsp onion powder
Instructions
- Prep the Brown Sugar
- Preheat your oven to its lowest setting, AKA “barely on.” Spread the brown sugar evenly on a sheet pan and let it hang out in the warm oven for 30 minutes to dry. Pro tip: Don’t rush this step. Wet brown sugar clumps like nobody’s business.
- Cool It Down
- Once the brown sugar has dried, let it cool completely. This is a great time to grab a snack or sip a beverage of your choice.
- Mix It All Together
- Dump all the ingredients—including your newly dried brown sugar—into the bowl of a food processor. Pulse a few times until everything is mixed evenly. Boom, you're done!
Notes
- Meat Matchmaker: This rub loves pork, poultry, beef, and fish equally. Just adjust the amount you use depending on the cut and type of meat.
- Pro Pork Move: For pork, slather on some mustard first to help the rub stick and add an extra layer of tangy goodness.
- Steak Hack: Feeling fancy? Mix in 25% ground coffee for a smoky, rich steak rub that’s a total game-changer.