This dry rub for ribs is the one I keep mixed up in a jar on the spice shelf. Once you have made your own, the store-bought stuff tastes flat and one-note.
A Sweet and Smoky Rib Rub Made From Pantry Spices
It is sweet from dark brown sugar, smoky from paprika, and savory enough that it never tips into tasting like dessert. One batch makes about 1 ¼ cups, which coats two full racks with a generous layer.
Everything in it comes from a regular grocery store, and it takes about five minutes to stir together. You probably have most of it already.
It works on ribs in the oven, on the grill, or in the smoker, and it is just as good on pork steaks and chicken. This is the rib rub recipe I use on my oven baked ribs.
FAQs
About 6 months in an airtight jar kept away from heat and light. It won’t spoil after that, but the spices fade and you’ll notice the difference. Mix a fresh batch when it stops smelling strong.
Yes, and I’d recommend it. Mix a double batch and keep it in a jar so it’s ready whenever ribs go on sale. Making it ahead also gives the flavors time to settle together.
Plan on about ½ cup per rack for a heavy, barbecue-style coating. One batch of this recipe makes about 1 ¼ cups, which covers two racks with a little to spare.
Not at ½ teaspoon of cayenne. It reads sweet and smoky with a little warmth at the end. At a full teaspoon you’ll notice real heat. Leave the cayenne out completely if you’re cooking for kids.
No, but it helps. Yellow mustard is a binder that gives the seasoning something to grip so you get an even coat. Olive oil or a little BBQ sauce works too, or you can press the rub onto dry meat and skip the binder altogether.
You can cook them right away. If you have time, season the racks, cover them, and refrigerate for 2 to 12 hours. The salt works its way into the meat and the flavor goes a little deeper. Longer than about 12 hours and the surface can start to cure and turn hammy.
Yes. It was built for ribs in the oven, but it works over any heat. Just keep an eye on it with direct grilling, since the brown sugar can darken faster than you’d expect.
Chicken, absolutely. Beef works too, though I’d cut the brown sugar in half and add more black pepper so it doesn’t come across so sweet.
Yes. Scale every ingredient evenly and whisk it well, since larger batches take more stirring to distribute the brown sugar. A wire whisk does a better job than a spoon once you get past a couple of cups.
Ingredients
See the recipe card below that has the printable, full ingredient list and instructions.
Makes about 1 ¼ cups, enough to coat two full racks of ribs.
- ½ cup dark brown sugar – Gives the ribs that classic sweet BBQ flavor.
- 2 tablespoons smoked paprika – Brings the smoky flavor you would normally only get from a grill.
- 1 tablespoon fine sea salt – Seasons the meat and ties the other spices together.
- 2 teaspoons coarse ground black pepper – Adds little peppery bites throughout.
- 2 teaspoons garlic powder – Builds the savory base.
- 2 teaspoons onion powder – Rounds out the savory base.
- 2 teaspoons chili powder – Adds depth and a mild chili flavor rather than heat.
- 2 teaspoons dry mustard – Adds tang and sharpness to balance the brown sugar.
- 1 teaspoon unsweetened cocoa powder – Adds richness without any chocolate flavor.
- 1 teaspoon ground cumin – Layers in a little more smoky flavor.
- 1 teaspoon dried oregano – Adds a subtle herby note in the background.
- 1 teaspoon celery seed – Adds a savory, slightly earthy flavor.
- ½ teaspoon ground allspice – Adds warmth that pairs with the brown sugar.
- ½ to 1 teaspoon cayenne pepper – Adds the heat. Use less for mild, or leave it out.
Not sure what belongs in your spice cabinet? My list of the top 20 spices every kitchen needs covers almost everything in this rub.
Instructions
- Add the dark brown sugar, smoked paprika, sea salt, black pepper, garlic powder, onion powder, chili powder, dry mustard, cocoa powder, cumin, oregano, celery seed, allspice, and cayenne to a medium bowl.
- Stir thoroughly, using the back of the spoon to break apart any packed clumps of brown sugar. You want the color even all the way through with no pockets of sugar or paprika.
- Use it right away, or funnel it into an airtight jar and store it in a cool, dark cabinet.
Tips
- Pull the membrane off the ribs first. The rub cannot season through it, and it turns tough and papery in the oven.
- Use a binder. Brush a thin coat of yellow mustard over both sides so the rub grabs in an even layer instead of leaving bare patches. It will not taste like mustard.
- Press, do not rub. Instead of rubbing back and forth, press the seasoning onto the meat with your hands so it stays put. Plan on about ½ cup per rack.
- Season ahead if you have time. Cover the racks and refrigerate 2 to 12 hours. Longer than that and the surface can start to cure and turn hammy.
- Store it away from the stove. Heat and light are what dull spices. It stays at its best about 6 months in an airtight jar.
- Keep the jar clean. Measure what you need into a small bowl rather than dipping a used spoon or seasoned hands back in.
- Beyond ribs, it is excellent on pork tenderloin, chicken thighs, and burgers. For beef, cut the brown sugar in half and add more black pepper.
More Recipes
Put the rub to work.
- Oven Baked Ribs
- Chipotle Apple Butter Grilled Ribs
- Pork Steaks in the Oven
- The Best Beef Rub Recipe
- Smoked Chicken Tenders
- Dr. Pepper Baked Beans
Recipe
Dry Rub for Ribs
Ingredients
- ½ cup dark brown sugar packed
- 2 tablespoons smoked paprika
- 1 tablespoon fine sea salt
- 2 teaspoons black pepper coarse ground
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 2 teaspoons dry mustard
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon celery seed
- ½ teaspoon ground allspice
- ½-1 teaspoon cayenne pepper adjust to taste
Instructions
- Combine the dark brown sugar, smoked paprika, sea salt, black pepper, garlic powder, onion powder, chili powder, dry mustard, cocoa powder, cumin, oregano, celery seed, allspice, and cayenne in a medium bowl.
- Stir thoroughly, using the back of the spoon to break apart any packed clumps of brown sugar, until the color is even all the way through with no pockets of sugar or paprika.
- Use right away, or transfer to an airtight jar and store in a cool, dark place for up to 6 months.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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