This recipe for the Best Dry Rub for Ribs is spicy, sweet, and bold. It’s the perfect way to take plain ribs to the next level! Bonus – this is one homemade rib rub you can double for another batch of ribs.
After trying this recipe for the best dry rub for ribs, you’ll want to forego the recipe hunt for a pork rib recipe. It features a complex flavor, ranging from smoky to sweet and spicy. Most of the ingredients in this spicy and sweet rib rub recipe are already in your spice cabinet/pantry, so you won’t need to do a large haul at the store.
Satisfy your rib cravings with the following rib recipes: Sticky Asian Pork Ribs, Baby Back Ribs, and Red Wine Short Ribs.
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Why You’ll Love This Recipe
- Spicy – Black pepper, chili powder, and cayenne pepper add a delightful spiciness to this dry rub for ribs recipe.
- Sweet – Brown sugar adds a hint of sweetness, which pairs well with the heat from the chili powder.
- Smoky – Using smoked paprika helps create a deliciously smoky flavor.
- Full of flavor – Combining spices and brown sugar creates an irresistible taste on BBQ dishes.
- Easy – This recipe is ready to use in two minutes.
- Convenient – You likely have all the ingredients already in your pantry/spice cabinet.
- Great for future recipes – Double or triple this recipe to make a spice rub that you can use in the future. This recipe for the best dry rub for ribs can last in an airtight container for up to six months.
Ingredients & Substitutions
- Smoked Paprika: Be sure to use smoked paprika and NOT regular paprika. Smoked paprika has a lot more flavor and adds smoky notes to the pork.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Complete list of ingredients and amounts is located on the recipe card below.
How to Make the Best Dry Rubs for Ribs
Quick Overview
- Gather ingredients.
- Mix in a bowl.
- Store in an airtight container.
Step by Step Instructions
Use an airtight container for storage, or the BBQ spice rub will lose its flavor and aroma more quickly.
Taste the spice mix before adding cayenne pepper.
Step 1: In a small bowl, whisk together the smoked paprika, chili powder, brown sugar, granulated garlic, onion powder, ground mustard, salt, and pepper. Store in an airtight container.
How to Store Dry Rub
- Keep this dry rub in an airtight container for freshness.
- Label the date you create this recipe for the best dry rub for ribs on the outside of the container. By labeling the container, you’ll know when it’s time to toss the leftovers.
- For the best rib rub, store it in a cool, dark location (like a cabinet). Leaving spice mixtures in a well-lit spot means the seasoning will lose its flavor more quickly.
How to Use This Spice Rub
- Ribs: Remove the rib membrane from the back of the ribs. Then, pat the ribs dry. Spread the dry rub over the ribs and massage it into the meat. Let the rub to sit on the ribs for up to 48 hours.
- Pork Shoulder, Butt, or Roast: First, pat down the protein with a paper towel to remove extra moisture. Then, apply the dry rub on all sides. Let the rub to sit on the meat before cooking.
- Pork Chops: Press this recipe for the best dry rub for ribs on each side of the pork chops, ensuring they’re fully covered. Allow the dry rub to sit for at least 30 minutes so the flavors can soak into the pork chops.
Expert Tips
- Use fresh spices. It’s best to use fresh spices when making a dry rub for pork ribs, as they offer the best flavor. While you can use spices that have been in your pantry for a while, you'll notice a much more subtle taste. With fresh spices, this recipe provides a bolder, more delicious flavor.
- Adjust the heat to your preference. If you have a low heat tolerance, skip the cayenne pepper in this recipe. You may even want to decrease the amount of chili powder in the spice mixture. Taste the mixture before adding more spicy seasonings.
- Use for oven, Dutch oven, and grilling recipes. Dry rubs are ideal for proteins that will be cooked at high temperatures for a short amount of time. You'll have the best dish by using this best dry rub for ribs recipe when cooking in an oven, Dutch oven, or grill.
Additions & Variations
- Add cayenne pepper – If you love spicier BBQ dishes, add cayenne pepper to the spice rub mixture. Ensure you taste the spices as you go so the mixture is not overly hot.
- Use cinnamon – Making this recipe for the best dry rub for ribs with cinnamon helps create a complex flavor. It adds slightly more sweetness to the dish and helps balance out the savory spices.
- Try it with oil – Adding olive oil can easily turn this dry rub into a wet rub. It can be easier to spread on protein when it's in a paste form. Ensure you use an oil that has a higher smoke point.
Recipe FAQs
You can leave a dry rub on ribs anywhere from 30 minutes to 48 hours. The longer you let the spice rub sit on the meat, the more the flavor will soak in.
The answer to this question depends on your desired rib outcome, as marinades and dry rubs offer different benefits. A marinade helps tenderize the meat, while a dry rub creates a yummy crust. Both marinades and dry rubs add flavor to the ribs.
Ribs taste delicious with various spices and seasonings. Top rib seasoning choices include brown sugar, black pepper, chili powder, and garlic powder. If you're still unsure of what seasoning to add to ribs, consider making the above recipe for the best dry rub for ribs.
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The Best Dry Rub for Ribs (Easy)
Ingredients:
- 2 Tablespoons smoked paprika*
- 2 Tablespoons chili powder
- 2 Tablespoons brown sugar
- 1 Tablespoon granulated garlic
- 2 teaspoons onion powder
- 2 teaspoons ground mustard
- 1 Tablespoon Morton kosher salt*
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon cinnamon, Chinese five spice, white pepper, and/or cayenne pepper, optional
Instructions:
- In a small bowl, whisk together the smoked paprika, chili powder, brown sugar, granulated garlic, onion powder, ground mustard, salt, and pepper. Store in an airtight container.2 Tablespoons smoked paprika*, 2 Tablespoons chili powder, 2 Tablespoons brown sugar, 1 Tablespoon granulated garlic, 2 teaspoons onion powder, 2 teaspoons ground mustard, 1 Tablespoon Morton kosher salt*, 1 teaspoon freshly ground black pepper, ¼ teaspoon cinnamon, Chinese five spice, white pepper, and/or cayenne pepper, optional
Notes:
- Smoked Paprika: Be sure to use smoked paprika and NOT regular paprika. Smoked paprika has a lot more flavor and adds smoky notes to the pork.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Use fresh spices. It’s best to use fresh spices when making a dry rub for pork ribs, as they offer the best flavor. While you can use spices that have been in your pantry for a while, you'll notice a much more subtle taste. With fresh spices, this recipe provides a bolder, more delicious flavor.
- Adjust the heat to your preference. If you have a low heat tolerance, skip the cayenne pepper in this recipe. You may even want to decrease the amount of chili powder in the spice mixture. Taste the mixture before adding more spicy seasonings.
- Use for oven, Dutch oven, and grilling recipes. Dry rubs are ideal for proteins that will be cooked at high temperatures for a short amount of time. You'll have the best dish by using this best dry rub for ribs recipe when cooking in an oven, Dutch oven, or grill.
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