Grilled Ribs with Dry Rub
Grilled Ribs with Dry Rub is a savory dish featuring pork or beef ribs coated in a blend of spices and herbs, then slow-grilled to tender perfection. Originating from American barbecue traditions, particularly in the Southern and Midwestern United States, it highlights the art of dry-rub seasoning to enhance the meat's natural flavors.
🍽️ Nutrition at a glance
This dish is high in protein and fat, providing essential nutrients like iron, zinc, and B vitamins, but it is relatively low in carbohydrates. A typical serving of about 4-6 ribs can range from 500 to 800 calories, depending on the cut and portion size.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 25 g |
| Carbs | 2 g |
| Fat | 23 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 680 mg |
| Potassium | 330 mg |
| Phosphorus | 220 mg |
| Iron | 1.5 mg |
| Zinc | 4.5 mg |
| Vitamin B12 | 2.2 mcg |
| Niacin (B3) | 5.5 mg |
| Vitamin B6 | 0.4 mg |
| Selenium | 25 mcg |
Per 1 serving (about 4 oz / 113 g, boneless meat only) · estimated, varies by recipe
💡 What's interesting
Culturally, dry-rub ribs are a centerpiece of American barbecue competitions, where the balance of spices and smoking techniques is celebrated. Nutritionally, the dry rub method avoids sugary sauces, making it a flavorful option that can be tailored to various dietary preferences with spice adjustments.
