The Best Dry Rub for Ribs Recipe (Quick and Easy)

This Dry Rub for Ribs Recipe is the perfect combination of smoky, sweet and spicy flavors to bring your barbecue up a notch! From grilling to smoking to baking, this simple homemade rub will add drool-worthy depth and a delightful crust to each and every bite!

Why You Will Love This

• Amazing Flavor – Wondrous combination of the smoky, sweet, and savory spices elevate the natural flavor of the ribs.
• Easy to Make – Simply combine a few pantry staples, and you have a flavorful rub in a matter of minutes.
• Versatile – Use on all kinds of ribs (beef, or lamb) as well as other meats such as chicken or brisket.
• No Added Preservatives – A made-at-home mix means no synthetic fillers: only high-quality, tasty seasoning!

Ingredients and Substitutions

• Dark brown sugar — Provides a rich sweetness similar to molasses that caramelizes beautifully on the ribs for a mouthwatering crust.
• Kosher Salt – Amplifies the flavors of the spices and helps extract moisture for a juicier and more flavorful rib.
• Chili Powder – Adds a smoky, spicy heat that pairs well with the inherent depth of the meat.
• Cumin – Adds an earthy, warm and slightly nutty depth that complements smoking.
• Garlic Powder – Imparts a robust, umami flavor, rounding out the seasoning mix.
• Onion Powder – Contributes a slight sweetness and rich flavor, pairing with the garlic for a robust flavor.
• Paprika – Adds a touch of sweetness and a smoky note, giving BBQ its distinctive reddish color and flavor.
• Black Pepper – Provides a sharp, slightly spicy bite to balance the sweetness of the sugar.
• Mustard Powder – Adds an acidic, slightly pungent heat that contributes to the overall complexity of the rub.

Instructions

1. Mix It to Make the Mix — In a bowl, combine all the spices and seasonings, stirring until the blend is well mixed.

2. Apply the Rub – Dry the ribs, then season with dry rub liberally, rubbing it into the ribs for maximum flavor.

3. Cook to Perfection — After the ribs have rested for at least 30 minutes (overnight for deeper flavor), grill, smoke or bake until tender and caramelized.

Pro Tips

• Give the Rub Time to Work Its Magic — For maximum flavor, put on the rub at least 30 minutes before you start cooking; but if you can, put the ribs in the fridge overnight. It enables the spices to soak into the meat, which adds flavor and juiciness. The salt aids in breaking down the proteins, which makes the ribs more juicy when cooked.
• Use a Binder for Better Adhesion – Patting the ribs dry with a paper towel is a necessary first step, but to ensure the even seasoning of the ribs, the addition of a binder such as yellow mustard or olive oil will help the dry rub adhere. It doesn’t change the flavor, but it helps distribute the spices evenly, yielding a tasty crust when the ribs are cooked.

Variations and Substitutions

• Sweet & Spicy Add a pinch of cayenne for added heat and use smoked instead of regular paprika for richer smoky depth.
• Herb-Infused – Stir in dried oregano, thyme or rosemary for an herby tang that goes well with slow-roasted ribs.
• Coffee-Boosted — Stir in finely ground coffee for a deep, bittersweet note that boosts the rub’s caramelization.
• Asian-Inspired – Substitute the mustard powder for ground ginger and add a dash of Chinese five-spice for a more unique sweet, spicy and aromatic flavor.

How to Use This Dry Rub

• Prep the Ribs — Dry the ribs using a paper towel to remove excess moisture. Remove the membrane from the back if necessary to allow for better seasoning to penetrate.
• Dry rub – Use your seasoning mix to generously rub on the ribs and massage it into the meat so that it is evenly distributed. Allow them to rest for at least 30 minutes, or refrigerate overnight for improved flavor.
• Prepare Perfectly — Whether you grill, smoke, or bake them, cook until tender and that rub is crystallized with a flavorful crust. Enjoy!

Use Suggestions

• Classic BBQ Ribs — Rub pork or beef ribs with the mixture, then grill or smoke low and slow, and you will end up with a crust that is rich with smoky flavor.
• Oven-Baked Ribs – Coat with the rub, wrap in foil, and bake low-and-slow for meat that falls off the bone.
• Slow Cooker Ribs — Rub the rub into the ribs, put them into a slow cooker, and after 6 to 8 hours on low you will have fall-off-the-bone rib meat that will taste as if it spent days in the barbecue pit.
• All-Purpose Seasoning — Put this rub to work on chicken, pork chops or roasted vegetables for a nice, smoky flavor punch.

Frequently Asked Questions

Make-Ahead, Storage and Reheating

• Make-Ahead – You can mix the dry rub in advance and keep it in an airtight container for up to 6 months. For optimum flavor, rub it on the ribs at least a few hours before cooking.
• Storage – Once cooled,store leftover cooked ribs in an airtight container or tightly wrap with foil and refrigerate for up to 4 days. Or freeze them for up to 3 months.
• Reheat – put them in the oven at 150C (300F) wrapped in foil, with a little broth or BBQ sauce to keep them moist. Heat for 15 to 20 minutes, or until warmed through.

If you tried this Dry Rub for Ribs or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!

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Recipe

The Best Dry Rub for Ribs Recipe (Quick and Easy)

This Dry Rub for Ribs Recipe is the perfect combination of smoky, sweet and spicy flavors to bring your barbecue up a notch! From grilling to smoking to baking, this simple homemade rub will add drool-worthy depth and a delightful crust to each and every bite!

5 from 9 votes

Print Recipe Pin Recipe

Course: Appetizer

Cuisine: American

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 10 people

Calories: 59kcal

Author: Imsen

Cook ModePrevent your screen from going dark

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INGREDIENTS

• ▢ ¼ cup dark brown sugar
• ▢ 1 tablespoon kosher salt
• ▢ 1 tablespoon chili powder
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 tablespoon paprika
• ▢ 1 teaspoon black pepper
• ▢ 1 teaspoon mustard powder

INSTRUCTIONS

• In a bowl, combine all the spices and seasonings, stirring until the blend is well mixed.
• Dry the ribs, then season with dry rub liberally, rubbing it into the ribs for maximum flavor.
• After the ribs have rested for at least 30 minutes (overnight for deeper flavor), grill, smoke or bake until tender and caramelized.

NOTES

• Adjust the Spice Level — To make your rub spicier, add an extra ½ teaspoon of cayenne or black pepper for more heat.
• Batch It Up – This rub keeps well in an airtight container in a cool, dark place for up to 6 months, so make a big batch and have it on hand for future BBQs.

NUTRITION

Calories: 59kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 1072mg | Potassium: 98mg | Fiber: 1g | Sugar: 11g | Vitamin A: 714IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 1mg

Keyword dry rub, dry rub for ribs, seasonning

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