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No long list of ingredients here! This dry rub for ribs is easy to put together in just 5 minutes, and is perfect for so many types of ribs. Whether you want to bake them in the oven or smoke the ribs, this dry rub will be a go-to for foolproof results – no BBQ sauce needed.
A Quick Look: Best Dry Rub for Ribs
- Prep time: 5 minutes.
- Servings: Covers one 4 to 5 pound rack of ribs, which serves 4-5 people. You can easily double the rib rub depending on how many ribs you want to cook. You want to plan on roughly 1 pound of ribs per adult.
- Main ingredients: Brown sugar, smoked paprika, chili powder, garlic powder, and kosher salt.
- Types of ribs: You can use this on baby back pork ribs, Memphis-style or St. Louis ribs. It’s even delicious on beef ribs.
- Dietary information: This recipe fits a gluten free and dairy free diet. It is HYH diet compliant too.
- Why you’ll love it: This has been the base of my super popular baby back ribs in the oven and is loved by so many readers. It’s extremely versatile, working on all kids of styles of ribs over the years from pork to beef and can be ready in 5 minutes.
We prefer this dry rub for ribs over every single store-bought brand we’ve tried, and it’s easy enough to make quickly. You don’t need any BBQ sauce with this rib rub – it’s flavorful enough on it’s own!
Ingredients
Below are a few details on brands I prefer, with the full recipe in the card at the bottom of this post.
- Brown sugar – Light brown sugar or dark brown sugar can be used. If choosing light brown sugar, you’ll get a more mild flavor that let’s the flavors of the pork and spices shine through. With dark brown sugar, you’ll get a more robust, molasses flavor. Light brown is ideal if you’ll be working with a higher heat or intend to sear or broil the ribs, while dark brown is better at lower temperatures as it can darken and burn more quickly.
- Paprika and smoked paprika – Both types of paprika are used because they offer different flavor profiles. The smoked paprika is particularly important to bring that smoky BBQ flavor if you intend to use this rub for oven ribs.
- Chili powder – Used to add mild heat to the ribs, this is typically a blend of dried chilis, garlic powder, paprika, and other spices we’re adding extras of in this dry rub. Chili powder varies greatly by brand, but my personal favorites are Simply Organic or Morton and Bassett. Do not sub chili powder for chipotle chili powder as this will make the rub super spicy!
- Garlic powder – Garlic powder is best used for the barbecue grill or seared meats over fresh garlic. It also keeps this spice rub dry so it can be stored at room temperature for weeks to months. It provides a nice, mild garlic flavor that’s noticeable in the background, versus overpowering the meat.
- Kosher salt – I highly recommend finding Diamond Kosher Salt if you can. The salt crystals weigh less overall by volume compared to other brands, like Morton’s, which means you can properly flavor your meat without it being overly salty. If you only have access to Morton’s you will need to lower the amount of salt used. Do not substitute table salt, as this would also make the dry rub too salty.
How to Use This Dry Rub For Ribs
Step 1: Stir all the ingredients for the rub together in a small bowl. If you’re using pork ribs, you may want to remove the membrane (the thin, translucent coating) off the back of the ribs using a sharp knife.
Step 2: Using your hands (you can also use gloves), apply the rub to both sides of the ribs, gently rubbing the spices into the meat. Be sure to coat the ribs as evenly as possible.
Proceed to cook the ribs however you prefer, whether smoked, grilled, or baked in the oven. This bbq rib rub works all different ways!
Cooking Tips
- For oven baked ribs – Preheat oven to 300°F. Apply the rib rub and cover the ribs completely with foil to avoid any spillage of juices. Place on a rack in the oven and bake for 2 1/2 to 3 hours.
- For smoked ribs – Preheat the smoker to 275°F. Place the dry rub ribs bone side down on the grill. Close the lid and smoke for 1 1/2 hours, not opening the lid. Spray the ribs with a mixture of apple cider vinegar and water (you can use equal parts) while they’re on the grill and close again for 1 hour. Remove the ribs and wrap them heavy duty aluminum foil and place them back on the grill for another 1 1/2 to 2 hours until the ribs reach a temperature of around 205°F. Unwrap the ribs and brush them your favorite bbq sauce. Then leave them unwrapped on the grill for another 10 minutes. Rest for 5-10 minutes, wrapped in foil.
Storage Information
The spice rub for ribs can be stored for up to 6 months in an airtight container in a cool, dry pantry. In fact, I just used some that was probably mixed together a little more than 6 months ago and it was still delicious.
Because we don’t use any anti-caking ingredients, you may notice some slight clumping. It’s easy to break apart any clumps with a fork before applying the rub.
Recipe FAQ
While you can use mustard as a binder, I have found in recipe testing that you really don’t need it with this dry rub, and it’s just one extra step.
I only use bbq sauce for when I plan to smoke the ribs, and only at the end of cooking. If you’re using this dry rub for oven baked ribs, you don’t need it unless you want it. You can even make your own bbq sauce to pour over the ribs from the pan drippings.
I’d recommend serving these ribs with a fingerling potato salad or crockpot mac and cheese, watermelon basil salad, apple coleslaw, and cream cheese tortilla roll ups.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review in the recipe card! Don’t forget to tag me @thedizzycook on Facebook and Instagram, and follow along on Pinterest for more great recipes!
Easy Dry Rub For Ribs
Ingredients
- 1/3 cup brown sugar
- 1 tablespoon paprika
- 1 tablespoon smoked paprika
- 1½ tablespoons chili powder
- 2 teaspoons garlic powder
- 1 tablespoon kosher salt, Diamond Kosher brand recommended – see note.
- 1-2 teaspoons freshly ground pepper
Instructions
- In a small bowl, combine the brown sugar, paprika, smoked paprika, chili powder, garlic powder, kosher salt, and ground black pepper. Stir to combine.
- Pat directly onto ribs, or store in an airtight container for up to 6 months.
Notes
- Diamond Kosher Salt – This brand is less salty due to the structure of their crystals, allowing the meat to be evenly seasoned. If you substitute Morton’s kosher salt or table salt, definitely reduce the amount being used to your taste (I’d personally cut it in half).
- Do not use specific types of chili powder like ancho chili or chipotle chili as this isn’t the same as basic chili powder and can make your ribs a lot more spicy! You can, however, add 1/2 teaspoon of chipotle chili powder or 1/4 teaspoon cayenne pepper to the mix if you want more heat.
- This rib rub is very versatile and can be used on all types of ribs including oven ribs, smoked ribs, pork or beef ribs.
- This dry rub recipe can coat one 4-pound rack of ribs, or two smaller racks of ribs. It’s easily doubled or tripled as needed. Use the slider on the serving amounts in the recipe card to help you adjust the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
