Thursday, June 19, 2008

Recipe: Armadillo Willy's Rib Rub

In an attempt to liken the scriptures unto us, I offer an answer to this age-0ld question:

Matthew 5:13 ¶ Ye are the salt of the earth: but if the salt have lost his savour, wherewith shall it be salted?

The answer: With this rib rub, baby!

This rib rub is a basic ingredient in most of my cooking; it is very literally a staple at my house when it comes to seasoning meat. And now I will share the hidden knowledge with you. When you use this mixture on your beef, pork, and chicken, heads will turn. Your family will rave. Your spouse will grin mischievously. And you alone will have the secret knowledge, which you may choose to impart to your chosen few, if you wish.

Armadillo Willy's Rib Rub

1/4 Cup Brown Sugar
1/4 Cup Salt
1/4 Cup Paprika
1 Tbsp. Black Pepper
1 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
1/2 tsp Cayenne pepper (optional)
1/2 tsp Fennel Seed, crushed
1/2 tsp Coriander Seed, ground

Combine all ingredients thoroughly. Store in an airtight container at room temperature.

Sprinkle rub on ribs, chicken, brisket or pork, and rub in with fingers up to 24 hours before cooking. Store rubbed meat in an airtight container in the refrigerator.


  1. Sounds yummy! Do you need to "marinate" the meat with the rub or can you just put it on right before cooking?

  2. Hi Jen - you can do it either way. Typically I use it as a seasoning just before cooking, because I tend not to plan very far ahead. I add it to ground beef while browning, rub it on chicken and steak just before grilling, etc.

    Rubbing and letting it marinate overnight really infuses the meat with the wonderful flavors though. So go get yerself some ribs and rub them today!