Sweet and Spicy Dry Rub on Ribs or Salmon
Elevate your backyard barbecue or weeknight dinner with this Sweet and Spicy Dry Rub, a versatile recipe that brings bold, mouthwatering flavor to both ribs and salmon. Featuring a perfect blend of brown sugar, paprika, garlic, and cayenne pepper, this dry rub strikes the ultimate balance between smoky, sweet, and spicy. Whether you're grilling salmon to flaky perfection or slow-roasting tender ribs in the oven, this seasoning mix ensures a caramelized crust and a punch of unforgettable flavor. Quick to prepare with just 15 minutes of prep time, this recipe is ideal for both busy weeknights and leisurely weekend feasts. Serve alongside grilled veggies, coleslaw, or your favorite side dishes for a meal that's sure to impress. Perfect for foodies searching for "sweet and spicy rib recipes" or "easy dry rub for salmon," this recipe is a must-try for fans of bold, flavorful meals.
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Recipe Information
Ingredients
- 3 tablespoons Brown sugar
- 2 teaspoons Paprika
- 1.5 teaspoons Garlic powder
- 1.5 teaspoons Onion powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Cayenne pepper
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 2 pounds Salmon fillet or pork ribs
- 2 tablespoons Olive oil
Instructions
In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, chili powder, cayenne pepper, salt, black pepper, and dried oregano. Mix well to create the dry rub.
Pat the salmon fillet or pork ribs dry with a paper towel. If using ribs, remove the silver skin membrane on the back for tender results.
Drizzle the olive oil evenly over the salmon or ribs, rubbing to coat it fully. This helps the dry rub adhere better.
Evenly sprinkle the dry rub all over the surface of the salmon or ribs. Use your hands to gently press the rub into the meat for maximum flavor penetration.
If time allows, let the seasoned meat rest for 30 minutes (or up to 4 hours in the refrigerator) to let the flavors meld.
For salmon: Preheat your grill or oven to 375°F (190°C). Place the salmon skin-side down on a sheet of foil or directly on a greased grill. Cook for about 12–15 minutes, or until the salmon flakes easily with a fork.
For ribs: Preheat your oven to 300°F (150°C). Wrap the ribs in aluminum foil to retain moisture and place them on a baking sheet. Cook for 2.5–3 hours, then remove from foil and broil or grill for an additional 5–10 minutes to caramelize the dry rub.
Remove from heat and allow to rest for 5 minutes. Slice and serve with your favorite side dishes.
Nutrition Facts
Calories |
2285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.0 g | 188% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 572 mg | 190% | |
| Sodium | 4139 mg | 180% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 26.9 g | ||
| Protein | 201.8 g | 404% | |
| Vitamin D | 119.3 mcg | 596% | |
| Calcium | 159 mg | 12% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3566 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
