This dry rub for ribs recipe is ideal for dusting over your next rack of ribs whether they are being smoked or cooked in the oven!
Do you ever remember exactly where you were when you developed a recipe? I can't seem to remember where I put my car keys on a daily basis, but I have a precision-like recollection of exactly where I was when I created this dry rub for ribs.
A number of years back my father purchased a smoker, which quickly turned into my gateway drug for grilling. Though I had no idea how to use it at the time, or really any comprehension of how to conjure up a respectable barbecue dinner, I got my first taste of smoking meats and I was hooked.
Scrambling at the last-minute to decipher what the heck I was supposed to be doing, I threw the base of this dry rub for ribs together for the first time. Like any rough draft, this rib rub has gone over a number of evolutions while I perfected my concoction, however, the base of the recipe is still there. A decade later, I am happy to say my BBQ rub is as good as anything you will purchase in a store.
Dry Rub for Ribs
My dry rub for ribs works great when using a smoker to make classic 3-2-1- ribs, grilled ribs, or even with my recipe for making BBQ Ribs in the Oven!
This dry rub for ribs is well suited for storage if you make a large batch. I recommend keeping extra seasoning containers (affiliate link) on hand for storing custom blends of seasoning. Since it is just as quick to make a large batch as a small batch, it won't take much time and you will find yourself reaching for it frequently!
Rib Rub
In my opinion, the key to any good rib rub is a balance of sweet and heat. The primary ingredient in this rub is brown sugar, which provides the sweetness, while cayenne balances it out with a subtle burn. Paprika, garlic, and onion powder round out the flavor, while fresh ground pepper adds some depth.
Feel free to tweak the amounts to fit your tastes, this recipe is highly customizable. However, I will warn you to stay away from cumin (or use it sparingly) unless you want it to taste like homemade taco seasoning.
How Long Do You Leave a Dry Rub on Ribs
If you aren't very good at planning in advance, like me, you can apply the rib rub right before you throw the ribs in the smoker, and they will turn out great. However, the best way to use a dry rub for ribs is to coat the ribs with the seasoning the day prior and let the flavor sink into the meat overnight.
How to Apply a Rib Rub
Whether you are using this as a dry rub for St. Louis style pork ribs, or a more meaty baby back rib rub, the method is the same with any cut of ribs. Coat the meat with a thin layer of yellow mustard and then very liberally dust the meat with the rib rub.
The mustard not only adds flavor, but it also helps the rub stick to the meat. You don't need a thick layer or mustard, just enough for the seasoning to stick to.
Once the seasoning has been applied, rub it into the meat to ensure it completely coats your ribs. That is why it is called a 'rub' after all!
BBQ Rub
Though I initially developed this recipe to be the best dry rub for ribs, I have since decided it is also my favorite all-purpose BBQ rub. Feel free to use it on smoked pork shoulder, grilled pork loin, or even with a smoked beef roast. It also pairs nicely with my homemade BBQ sauce.
Dry Rub for Ribs
Ingredients
- 5 teaspoons brown sugar
- 2 ½ teaspoons kosher salt
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons fresh ground pepper
- ¾ teaspoon cayenne pepper
- ½ teaspoon dry mustard
Instructions
- Mix all seasonings together and apply liberally to the top and bottom of pork ribs.
Notes
Nutritional Information
This recipe was originally published on FoxValleyFoodie.com May 4, 2016.
If you enjoyed my Dry Rub for Ribs recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.
Geri D.
First time using a rub, cutting the back membrane, and yours was totally awesome! We cut the cayenne pepper to 1/4 tsp and smothered our ribs with sauce the last 20 minutes on the Weber using applewood charcoal and chips. I’ve never had home cooked ribs that were this tasty and tender, even on the Traeger. Next time we will rub them the day before as you suggested for an even more intense flavor. Bravo!
Denise G.
I unintentionally used this recipe for a medium-size brisket. I am a little afraid but hoping it will not be too much of a problem. I did not have any liquid smoke on hand but thought I'd add a very small amount tomorrow once I get a chance to run by the store.
Mark Leckrone
Can this be used for rubbing on a Boston butt for pulled pork?
Fox Valley Foodie
Yep, I do it all the time!
David
Can I put 6 seasonings on pork ribs by rubbing in large plastic bag then I put them in refrigerator overnight?
Fox Valley Foodie
Yes, you can pub the seasonings in a bag along with the pork ribs to coat. Storing them in the fridge overnight to allow the flavor to soak in is a good practice.
billie sibley
if you put the rub all over your ribs, place ribs in baking pan, cover with foil, bake at 275 degrees for 2 hours. You can flip the ribs once during that time. I usually just let it bake. Take out, put bbq sauce on the ribs, both sides, return to oven for about 15 minutes. They come out so tender, fall off the bone. Delicious. You'll never grill ribs again. so easy....
Francisco Rodriguez
How long should I put them in the oven? I never put a rack of ribs in the oven before.
Fox Valley Foodie
Please follow this recipe for baking ribs in the oven: https://www.foxvalleyfoodie.com/how-to-make-bbq-ribs-in-the-oven/
Francisco Rodriguez
That didn't really help much haha. But it's all good I will just give it a shot and hope for the best.
Fox Valley Foodie
In my biased opinion, that is the best oven recipe you will find. However, if you wish to go a different route you can use this recipe, it is designed for a smoker but there is no reason it wouldn't work in the oven. You would just be missing the smoke flavor obviously: https://www.foxvalleyfoodie.com/3-2-1-ribs-method/
Francisco Rodriguez
Its only because I don't have a smoker only an oven to use.
Fox Valley Foodie
To clarify, the first recipe I offered you is specifically designed for baking ribs in the oven. The second recipe you can adapt to use in an oven. Best of luck with whatever you decide to do.
Lori K
Tried many different spice rubs for my ribs. This combo brought just the amount of heat and sweet! Will definitely be my go to going forward!
Pamela
It smelled so good I’ve made a double batch for next time I make ribs! No more buying store prepared rib rub!!
Harleymike
Really enjoyed this run and made it exactly as per your guidelines. Will make again but cut back ever so slightly on the cayenne pepper. Perhaps 2/3 the original amount as per this recipe. However will def go again with this recipe
Found your site about a month ago and have enjoyed it tomorrow am making French dip with 8 lbs of chuck roast so will double your recipe. Will give my two cents on that one as well
Fox Valley Foodie
I am glad you enjoyed it. I agree the cayenne calculation is largely up to personal preference. Adding more or less to taste is always acceptable!
Tom
This was the best BBQ dry rub I've made!
F Chomic
Will try it this weekend. Anything special about cooking with it? Going to try country ribs on the grill.
Fox Valley Foodie
Try to keep the temperature low, around 225-250 degrees. If they are still tough when you think they should be done just leave them on longer! I will be publishing a more detailed post next week on how to smoke ribs.