SpiceJunkie's BBQ dry rub No.14 recipe

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½ cup light brown sugar
½ cup paprika
¼ cup salt
¼ cup ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon dried cilantro leaves (such as McCormick®)
1 tablespoon cayenne pepper
¼ teaspoon ground cumin
¼ teaspoon ground ginger

Nutrition Info

46.4 calories
carbohydrate: 10.9 g
cholesterol: : -
fat: 0.7 g
fiber: 2.1 g
protein: 1 g
saturatedFat: 0.1 g
servingSize: -
sodium: 9.6 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -


  1. Combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, chili powder, cilantro, cayenne pepper, cumin, and ginger in a sealable bowl. Place the lid on the bowl and shake until well-blended.

Recipe Yield

16 servings

Recipe Note

I made this rub for my daughters 14th birthday, which is why I called it BBQ dry rub No.14. It gives pork a nice sweet flavor that goes well with all the other spices. This rub has a mild flavor and will not burn sensitive pallets. The light brown sugar gives a gentle sweetness to offset the other spices and is great on ribs or pork shoulder. For ribs sprinkle salt and pepper and refrigerate overnight. Larger cuts of meat can use more. For heat lovers, add 1 tablespoon cayenne pepper (or any amount you like).

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