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Basic rib rub

Basic rib rub
(Christian K. Lee / Los Angeles Times)
1

In 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.

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.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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