Hawaiian Rib Rub (Print version)
A sweet, smoky Hawaiian Rib Rub with brown sugar, ginger, paprika, garlic, and gentle heat for ribs, chicken, and pork.
# Ingredients:
For the rub
01 -
1/4 cup (50 g) packed light brown sugar
02 -
2 tablespoons kosher salt
03 -
1 tablespoon freshly ground black pepper
04 -
1 tablespoon smoked paprika
05 -
1 tablespoon garlic powder
06 -
1 tablespoon onion powder
07 -
1 teaspoon ground ginger
08 -
1 teaspoon cayenne pepper, or 1/4 teaspoon for mild
09 -
1 teaspoon ground cumin
10 -
1/2 teaspoon ground cinnamon
11 -
1/4 teaspoon ground allspice, optional
For using on ribs
12 -
1-2 racks pork ribs, patted dry
13 -
2-3 tablespoons rub per rack of ribs
# Instructions:
01 -
Add the brown sugar to a medium bowl and press out any firm lumps with the back of a spoon.
02 -
Add the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, ginger, cayenne, cumin, cinnamon, and allspice. Stir until the color is even and no streaks remain.
03 -
Pat the ribs dry. Sprinkle 2-3 tablespoons of rub over each rack and massage it into both sides.
04 -
Let the seasoned ribs rest for at least 30 minutes at cool room temperature, or refrigerate for 4-12 hours for deeper flavor.
05 -
Transfer unused rub that has not touched raw meat to an airtight jar. Store in a cool, dry cabinet for up to 3 months.
# Good to know:
01 -
Makes about 3/4 cup rub, enough for 1-2 racks of ribs depending on how heavily you season.
02 -
Cook time is listed as 0 because this recipe is the dry rub. Meat cooking time depends on your method.
03 -
Use indirect heat for ribs because the brown sugar can scorch over a direct flame.