This Hawaiian Rib Rub is a delicious blend of sweet and spicy flavors that brings an island-inspired taste to ribs, chicken, or pork. Perfect for grilling or smoking, it’s a simple way to add depth and a tropical twist to your barbecue dishes!
INGREDIENTS
- Brown sugar: 1/4 cup, for sweetness and caramelization.
- Kosher salt: 2 tablespoons, enhances the overall flavor.
- Black pepper: 1 tablespoon, for a mild, peppery heat.
- Smoked paprika: 1 tablespoon, adds a smoky flavor to the rub.
- Garlic powder: 1 tablespoon, for an earthy garlic undertone.
- Onion powder: 1 tablespoon, complements the garlic and adds depth.
- Ground ginger: 1 teaspoon, for a hint of Hawaiian warmth.
- Cayenne pepper: 1 teaspoon (adjust to taste), adds heat and balances the sweetness.
- Ground cumin: 1 teaspoon, for an earthy and warm background note.
- Ground cinnamon: 1/2 teaspoon, adds a subtle sweetness and warmth.
- Allspice (optional): 1/4 teaspoon, for an extra layer of flavor complexity.
INSTRUCTIONS
- Step 1: Combine Ingredients
- In a medium bowl, mix together all the ingredients until well combined. Ensure the spices are evenly distributed throughout the rub.
- Step 2: Prepare the Ribs
- Pat your ribs dry with paper towels to remove excess moisture. This helps the rub adhere better to the meat.
- Step 3: Apply the Rub
- Generously coat both sides of the ribs with the rub. Massage it into the meat for better flavor penetration and to ensure an even coating.
- Step 4: Let it Rest
- For best results, allow the ribs to rest with the rub for at least 30 minutes. For deeper flavor, refrigerate the ribs for several hours or overnight.
- Step 5: Cook the Ribs
- Cook the ribs using your preferred method—grilling, smoking, or baking. If grilling or smoking, aim for a low temperature (around 225°F) for several hours until the meat is tender and fully cooked.
- Step 6: Serve
- Once cooked, let the ribs rest for a few minutes before slicing and serving. Enjoy the bold Hawaiian flavors!
Serving and Storage Tips
- Serve the ribs warm, garnished with fresh pineapple slices or a sprinkle of chopped green onions for a tropical touch.
- This rub can also be used on chicken, pork chops, or even vegetables. Adjust the cooking times accordingly.
- Store any leftover rub in an airtight container in a cool, dry place for up to 3 months.
Helpful Notes
- For a spicier rub, add more cayenne pepper or a pinch of crushed red pepper flakes.
- To add a bit of extra Hawaiian flair, substitute half of the brown sugar with coconut sugar.
- Feel free to double or triple the recipe to have extra rub on hand for future barbecues.
Tips from Well-known Chefs
- Chef Roy Yamaguchi suggests letting the ribs sit overnight with the rub for the fullest flavor infusion.
- Chef Bobby Flay recommends using smoked paprika for an authentic smoky taste, especially if you’re baking the ribs rather than grilling.
- Chef Gordon Ramsay advises letting the ribs rest after cooking for a few minutes to allow the juices to redistribute for tender, flavorful bites.