Best Dry Rub for Ribs

This homemade dry rub for ribs is customizable, cost-effective, and can also be used for chicken, brisket, pork shoulder and even burgers.

Why you need to make your own Rib Rub

I make my own dry rub for ribs for the same reason I make my own salad dressings, sauces and marinade: I can control what’s in it!

I’ve purchased pre-packaged meat rubs before, and sometimes they’re OK. But often, I’m simply not happy with the flavor.

Sometimes they’ll only taste like salt and not much else, or sometimes there is just wayyyy too much cumin, and it overpowers everything else in the mixture.

When I make my own dry rub recipe, I can go heavier on the spices that I really like (chili power, garlic powder, onion powder) and go lighter or omit the ones I’m not as crazy about.

Use this best rib rub recipe in conjunction with either my oven baby back ribs or slow cooker baby back ribs recipe.

The Best Rub Recipe for Baby Back or Spare Ribs!

Even though salt is the predominant ingredient in this dry rub for ribs (as it is in most dry rubs), I sometimes refer to this as a brown sugar rib rub, since there’s quite a bit of that too.

The molasses flavor of brown sugar is a nice way to add a touch of sweetness to savory foods.

The balance of the salt and the sugar in this rib seasoning means the finished ribs have a sweet and savory quality. The chili powder and paprika give the ribs a deep brick red color, while the ground mustard and cayenne give them a little kick.

I most often use this dry rub for ribs recipe on baby back ribs, simply because they’re my favorite. But this brown sugar rib rub recipe can also be used on spare ribs. This article from Eater does a good job of explaining the difference between baby back ribs and spare ribs.

What you’ll need to make the Best Dry Rub For Ribs

• kosher salt – this enhances the overall flavor of the meat, as well as all of the other ingredients in the rub.
• chili powder – this adds a bit of heat and a subtle smokiness, which is always a great flavor pairing for ribs.
• garlic powder – this adds a savory and aromatic element to the best rib rub.
• light brown sugar – this adds a touch of sweetness but also helps the meat caramelize as it’s cooking.
• onion powder – adds a subtle onion flavor and contributes to the overall savory taste.
• paprika – adds a rich red color and mildly sweet, smoky flavor.
• ground cumin – adds an earthy depth of flavor and warmth.
• ground mustard – adds a tangy flavor that makes this the best dry rub for ribs.
• ground black pepper – adds a mild heat and pairs well with the other spices.
• cayenne pepper – adds a hot and spicy kick. The amount can be adjusted according to personal preference for heat.

Dry Rub Variations and Customizations

While this dry rub for ribs is perfect as it is, you can also customize it and try different variations to suite your taste preferences. Here are a few ideas for different varieties:

• SPICY – Add more cayenne pepper, as well as a pinch of red pepper flakes.
• SMOKY – Use smoked paprika in place of traditional paprika to add a deep smoky flavor to the meat.
• HERBY – Experiment with adding dried herbs like oregano, rosemary and thyme to add an herbaceous element to the rub.

Other ways to use the Best Rib Rub

While this rib rub recipe was developed specifically for ribs, it’s quite versatile and can be used to enhance a variety of meats and even vegetables. Here are a few ideas:

• PORK CHOPS – Rub pork chops with this dry rub before cooking to add a sweet and savory flavor to your chops.
• CHICKEN – this is one of my favorite seasonings for grilled or even baked chicken.
• FRENCH FRIES – it sounds strange, but tossing homemade or frozen French fries with this dry rub for ribs really takes the fries to the next level, and my family does it all the time!

Storing Rib Rub

Dry rub for ribs can be stored at room temperature in an airtight container. It can last up to six months, but for best flavor, try to use it within three to four months.

Dry Rub for Ribs FAQs