Easy Dry Rub For Ribs
A quick dry rub blend with minimal ingredients that can work for baby back ribs or St. Louis style ribs - oven baked or smoked! 1 recipe coats a 4-5 pound rack of ribs.
Servings: 4 people
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
Calories: 93kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 1802mg | Potassium: 181mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2613IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1mg
