Take your pork ribs to the next level with this easy dry rub for ribs recipe. It’s packed with bold flavors like brown sugar, garlic powder, cumin, and smoked paprika, creating the ultimate spice mixture that forms a delicious crust on your baby back ribs, spare ribs or my Southern Style Rib recipe!
Why You’ll Love It
If you’ve ever had Memphis-style ribs or Kansas City barbecue ribs, you know the magic of a good rib rub recipe.
This homemade dry rub for ribs is the best way to add depth and smokiness to your rack of ribs, thanks to a balanced mixture of spices.
Plus, it’s so easy to make and comes together quicker than you can get your spices down from the cabinet.
Just mix up the spice rub, coat your ribs, and let it work its dry rib rub magic.
Whether you’re slow-roasting in the oven on a sheet pan, wrapped in aluminum foil for extra tenderness (like my Southern Style Rib recipe!) or throwing them on a smoker or gas grill over indirect heat, this rub delivers so much flavor and tender meat every time.
But that's not all it's good for. You can also use this spice blend on pork shoulder, pork chops, chicken or even country-style ribs.
This dry rub for ribs recipe makes enough for two racks of ribs. So if you're only cooking one whole rack of ribs, be sure to store any extra in an airtight container (like mason jars or old jelly jars) so you always have some ready for the next round of ribs!
Ingredients & Substitutions
Here are all the ingredients you need to make your own dry rub recipe for ribs. I've also included some substitutions if some of the flavors don't work for your personal preference.
- Brown Sugar: Adds a rich caramelized sweetness that enhances the natural flavors of the pork ribs soooo unbelievably much. White sugar also works if you have to use it, but either light or dark brown sugar works significantly better when ti comes to the best rib rub!
- Smoked Paprika: Gives the rub a deep, smoky essence. Regular paprika works, but trust me, smoked paprika is the way to go!
- Garlic Powder & Onion Powder: These two create a savory base that complements the spice rub. Honestly though, sometimes I skip the onion powder and I can't even tell the difference. So feel free to leave that one out if you're not into it.
- Kosher Salt: Essential for seasoning and drawing out moisture to help form that perfect crust. You could also use sea salt but you'll want to use less of it.
- Dry Mustard: Adds a tangy sharpness that balances the sweetness of the dark brown sugar. To be honest, dry mustard is not one of my favorite ingredients but it works so well when it comes to making my easy ribs recipe. Trust me!!
- Cumin: Brings a warm, earthy depth to the spice mixture. I know it's not traditional but i get so many compliments on it. With that said, if you want more spice than smokiness, try chili powder which is more traditional.
- Black Pepper: Fresh cracked pepper adds the right amount of heat and bite.
- Cinnamon: Just a few dashes enhance the overall richness and warmth. It's one of my favorite secret ingredients for dry rub ribs.
- Optional Additions: Want to add some heat to your spice blends? Add a pinch of cayenne pepper or chili powder for an extra kick! You could also add celery salt if you were into it, although when it comes to my own taste, I always skip it.
How to Make It
There's not a whole lot to making the best dry rub recipe of all time - you basically just add everything to a small bowl and mix! BUT! I feel like you might be wondering what to do with it once it's made. So If you want detailed instructions on how to make my favorite Southern style ribs, be sure to check out my recipe!
MIX THE SPICE RUB: In a small bowl, combine all ingredients and mix well. This spice blend will be enough to coat two racks of ribs.
PREP THE RIBS: Using a paper towel, pat the meaty side of the ribs dry. If needed, remove the membrane from the side of the ribs for tender ribs. A good way to do this is to slip a butter knife between the top layer of fat that connects the two bones and gently twist and pull up the knife. Once the membrane starts to separate, grab a paper towel (to grip it easily) and use it to pull the membrane up and away from the bones.
COAT WITH RUB: Generously coat both sides of the ribs with the dry rib rub, pressing it in to create an even layer. Wrap the ribs in plastic wrap and let them rest at room temperature for at least 30 minutes or refrigerate overnight for maximum flavor absorption.
COOKING PROCESS: Be sure to check out my Southern Style Rib recipe for detailed instructions but for a quick synopsis, you'll preheat the oven to 275 degrees F. Place the rubbed ribs in a baking dish, cover with aluminum foil, and bake ribs for about 2.5 to 3 hours. This is an optional step but if you want saucy ribs, brush with your favorite bbq sauce and place directly on a smoking hot grill over high heat and sear the bbq sauce onto the ribs.
CHECK INTERNAL TEMPERATURE: For fall-off-the-bone barbecue ribs, the internal temperature should reach about 190-205 degrees F.
SERVE & ENJOY: Let them rest before cutting each one into individual pieces.
Final Tips
- If you prefer st. louis style ribs or Memphis style ribs, this rub works perfectly for both!
- For an extra layer of flavor, spritz the ribs with apple juice during the cooking process.
- Pair with your my homemade Southern BBQ sauce (or your favorite barbecue sauce) for a smoky-sweet finish.
What to serve with this Dry Rub Rib Recipe
No matter the time of the year, this rib rub recipe will have everyone licking their fingers. So go ahead, make your own rub, and get ready for some delicious southern style ribs. Be sure to make some of these tasty side dishes to go with it!
- Dill Pickle Potato Salad
- Coleslaw for Pulled Pork
- Southern BBQ Sauce
- Classic White Cheddar Mac and Cheese Recipe
- Southern Cucumber Salad with Onion and Vinegar
- Southern Deviled Eggs with Relish
Recipe
The Best Dry Rub for Ribs (Quick & Easy Recipe)
Equipment
Ingredients
- ½ cup Brown Sugar
- 2 tablespoon Smoked Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 tablespoon Kosher Salt
- 1 teaspoon Dry Mustard
- 1 teaspoon Cumin
- ½ teaspoon Fresh Cracked Pepper
- 3 dashes Cinnamon
Instructions
- Mix all ingredients together in a small bowl.
- Place the dry rub for ribs in a small glass jar with the lid sealed tight and keep for up to 2 months.
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