Black garlic dry rub

We’ve received a nice box with black garlic and various products containing black garlic. There was also a bag of black garlic granulate with which we made a simple dry rub. You can use the dry rub on spare ribs like we did here or on chicken or a thick steak.

Black garlic originates from Korea, where garlic in clay pots was placed in the sun for weeks. This is how the garlic was fried until it was completely black. The garlic became soft, and the sharp garlic taste gets a raisin-like taste.

As expected, the spare ribs were very dark from the black garlic, and they had an almost balsamic taste without the sourness. If you try this dry rub, let us know in the comments below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.


  • 2 tbsp raw cane sugar
  • 2 tbsp black garlic powder
  • 1 tbsp onion granulate
  • 1 tbsp dried thyme
  • 2 tsp smoked paprika powder
  • 2 tsp smoked sea salt
  • 2 tsp coarsely ground black pepper
  • 1 tsp mustard powder


  1. Mix everything and use this dry rub as you would any other dry rub.

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