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Bronzeville Southern Rib Rub

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Bronzeville Southern Rib Rub

We developed this rub to honor the Southerners who moved to Chicago in the 1920s, '30s, and '40s. Among the traditions they carried north was a tangy preparation for baby back ribs. Whether you crave ribs, a pork roast, chicken, or duck, this dry rub brings the flavor down home.

Jar, 1/2 Cup, 3.2 oz. $8.99
Bag, 8 oz. $15.99
Flatpack, 1/2 Cup $8.79
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Details

Many residents of Chicago’s Bronzeville community were African-American transplants from the south who brought their family recipes with them. Our Bronzeville Rib Rub reflects these delicious Southern-style rib recipes. Use 1 tsp of the rub per pound of meat. Shake on before cooking, then at the end to replace any seasoning that cooked off. In addition to making wonderful ribs, our Bronzeville rub is great on pork roasts, chicken and pork chops. For a spicy barbecue sauce, mix 1T seasoning per 1 cup ketchup or tomato sauce. Ingredients: Kosher salt, sugar, pepper, paprika, nutmeg, chiles, sage.

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Best rub for chicken!

I used this before I broiled chicken breasts - just enough flavor! I had extra chicken which I made into cold chicken salad the next day - again - just enough flavor!

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Brownsville is the most perfect blend of spices I have ever used. I use it on almost everything I bake. We use no salt on anything due to our medical diets (less than 2,000mg/day). Brownsville has some salt in it and a great flavor for almost anything I bake and many things I fry, like hamburgers, etc.

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This rub is fantastic on ribs. I wouldn’t use anything else.

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