Best Dry Rub Recipe For Ribs - Homemade dry rub with amazing flavors you're gonna want to put on everything. Super easy recipe with only a 5 minute prep time.
Not just for ribs. This spice mix is great on everything. It's perfect for all your grilled meats, slow cooked meats, and veggies. So good on pulled pork, steaks, chicken wings, oven bacon, and roasted potatoes.
It's one of our favorite spice mix recipes because it gives the best flavor to so many things like Grilled Ribeye Steaks, Pulled Pork, and Oven Bacon. Slow cook dry rub ribs in the oven with our Oven-Baked Ribs Recipe, for a delicious caramelized crust and tender, juicy, fall off the bone ribs. So good!
Best Dry Rub Recipe
Got 5 minutes? Get out some spices and throw together the bbq rib rub that'll tenderize and add the most amazing flavors to your grilled and slow cooked meats and so many other things. Just follow the simple instructions below.
This spice mix can be quickly put together from common pantry staples:
- smoked paprika - Smoked paprika has a deep smoky flavor and aroma. May substitute the milder, more common American paprika. American paprika is the kind you'll find readily at your local grocery store.
- light brown sugar - Aids in caramelization and browning of ribs.
- white sugar - Helps to form a good crust or bark.
- kosher salt - Morton Kosher Salt is preferred for it's course grain and saltiness when compared with the finer grain, less salty, Diamond Crystal Kosher Salt.
- garlic powder
- onion powder
- ground black pepper
- chili powder
- ground mustard (optional)
There are no hard and fast rules when it comes to making a spice mix. And it is easily adaptable to different tastes. Add some cayenne pepper if you'd like some added heat.
How to Make It
This spice mix is super easy to make your in just a few minutes. Just combine all the spices in a mason jar, close the lid, give it a good shake, and you're good to go!
Combine Ingredients. Measure out all ingredients into a mason jar or airtight container, close the lid on tightly, and mix well to combine.
Store. Store in mason jar or an airtight container at room temperature.
Dry the ribs with paper towel. Then massage it onto the first side. Wait 20 minutes to allow the meat to sweat and the rub to soak in. After 20 minutes, turn the ribs over and apply the rub to the second side. There is no need for a binder like oil or mustard.
Dry rub can sit on ribs for up to 24 hours. Any longer than that and it will cause the meat to dry out and toughen.
How to Use It
Use this delicious dry rub to flavor any meat that you are making. Just cover the meat on all sides and rub it in. You can do this any time you like from just before you cook up to 24 hours ahead of time.
Dry Rub Ribs Recipe
Here's a simple recipe for the best bbq ribs. See our full recipe for Oven-Baked Ribs for more detailed information on cooking ribs, and for instructions for how to make slow cooker ribs.
- Preheat. Preheat an outdoor grill or oven to about 275°F.
- Prepare The Ribs. Take the rack of ribs out of the package and dry them off with paper towel. Turn them over and remove the thin membrane (silver skin membrane) from the back of the ribs. Apply approximately 2 tablespoons of dry rub and salt to each side of the ribs. The easiest way to apply it is to use a spice shaker. We like to use these spice tins.
- Place Ribs On A Rack. Place the ribs meaty side up on a rack in a baking sheet. Cover with aluminum foil to seal in the steam. This will help make tender & juicy ribs.
- Roast at 275°F for about 3 hours. The ribs will be fall off the bone tender when they are cooked on low heat. Using high heat or a hot grill will cause them to burn and become tough.
Oven-Baked Ribs - Put the oven rack in the middle position. Bake the ribs on the middle rack in the oven.
Grilled Ribs - Grill ribs using indirect heat.
- Drain Pan Juices. Remove the aluminum foil cover and drain the pan juices into a container. Pan juices can be used later to add back moisture if necessary.
- BBQ Sauce (optional). Here's where bbq sauce can be brushed on and they can be put on the grill or under the broiler to caramelize the bbq sauce.
- Serve. Serve with your favorite bbq side dishes like roasted potatoes, fried corn, and creamy coleslaw.
- Apply It 1-24 hours before cooking. It is important that you do not coat the meat more than 24 hours ahead of time, as it will cause the meat to dry and toughen.
- Cooking Time - Allow plenty of time for them to cook at a low temperature so that the tough connective tissue will break down during the cooking process. If the meat does not come easily away from the bone, put them back in and bake them a little longer.
We love to use this spice mix to make Oven-Baked Ribs or BBQ Pulled Pork for a delicious caramelized crust and tender, juicy, fall off the bone barbecue. So good! Give it a try. You'll be glad you did!
Use On Grilled Meats And BBQ
If you like it on ribs, it's going to taste so good on all your grilling and bbq recipes. Here are some of our favorite ways to use it:
- Oven-Baked Ribs - (Oven & Slow Cooker)
- Perfect Pulled Pork - (Oven & Slow Cooker)
- Grilled Ribeye (Video + Grilling Tips)
- Best Grilled Marinated Flank Steak
- Grilled Chicken
- Chicken Wings
- Simple Oven Roasted Turkey Breast
- Oven Roasted Potatoes
- Spicy Oven Bacon
Hope you'll give this dry rub a try! It's hands down our favorite! Let us know if you feel the same way and what you love to put it on. We'd love to hear from you!
xo ~ Seanna
Best Dry Rub Recipe For Ribs
- ½ cup smoked paprika
- ¼ cup light brown sugar
- ¼ cup white sugar granulated
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoon black pepper ground
- 2 teaspoons chili powder
- 1 teaspooon ground mustard optional
- Combine Ingredients. Measure out all ingredients into a mason jar or airtight container, close the lid on tightly, and mix well to combine.½ cup smoked paprika, ¼ cup light brown sugar, ¼ cup white sugar, 2 tablespoons salt, 2 tablespoons garlic powder, 2 tablespoons onion powder, 2 tablespoon black pepper, 2 teaspoons chili powder, 1 teaspooon ground mustard
- Store. Store in an airtight container at room temperature.
Time-Saving TipMeasure out all ingredients into a mason jar, cover the jar with a tight fitting lid, give it a good shake and you're good to go!
VariationsThere are no hard and fast rules. This recipe is easily adaptable to different tastes. Add some cayenne pepper if you'd like some added heat.
Using this Dry RubUse this it to flavor any meat that you are making. Just cover the meat on all sides and rub it in. You can do this any time you like from just before you cook up to 24 hours ahead of time.
Storage SuggestionsStore in a cool, dark place, as you would any of your other spices.
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