This Dry Rub Recipe for Ribs is bursting with the best blend of spices and herbs. It’s crafted with perfectly balanced flavors, a touch of sweetness, and a hint of smokiness to elevate your rib game to new heights. The coarse spice blend lends to a flavorful crust with tender and succulent meat.
This rub pairs with smoked, grilled, baked, or air fryer ribs.
What Dry Rub Means
Dry rubs consist of a mixture of dry ingredients such as spices, herbs, sugars, salt, and sometimes dried powders. They don’t contain liquid components. The rub is applied directly to the surface of the meat and is meant to create a flavorful crust or coating. They adhere to the meat, forming a seasoning layer that can enhance flavor and create texture during cooking.
The Difference Between Dry Rub and Marinade
The main difference between a dry rub and a marinade is the absence of moisture. A marinade will tenderize the meat. A dry rub does not.
Marinades are liquid-based mixtures made with various ingredients like oil, vinegar, citrus juice, wine, herbs, spices, and sometimes sweeteners like honey or sugar. Marinades are used to flavor and tenderize meat by soaking it in the liquid mixture for an extended period, usually several hours to overnight.
Spices You Will Need
- Brown Sugar or Sweetener
- Chili powder
- Smoked paprika
- Onion powder
- Garlic powder
- Salt and pepper
How to Make the Best Dry Rub For Ribs
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Combine brown sugar, chili powder, smoked paprika, onion powder, garlic powder, salt, and pepper.
- Sprinkle over ribs.
How to Make it Spicy
Add cayenne pepper and adjust to taste. I typically use a teaspoon.
How to Store the Seasoning and Rub
Transfer the homemade dry rubs to airtight containers or jars with tight-sealing lids. Mason jars or spice jars work well for this purpose. Ensure the containers are clean and completely dry before filling them with the rub.
Store the containers in a cool, dark place such as a pantry or cupboard. Exposure to heat, light, and moisture can degrade the quality of the spices and herbs in the rub.
Spice blends and rubs lose their potency over time. Aim to use homemade dry rubs within 6 months to a year for the best flavor. Over time, the spices may lose some of their vibrancy and aroma.
Pair With These Ribs Recipes
Braised Beef Short Ribs
Country Style Ribs
Traeger Smoked Ribs
How to Grill Ribs on Charcoal or Gas Grill
Slow Cooker Crockpot Ribs
Air Fryer Ribs
More Homemade Seasonings and Rubs
Homemade Blackened Seasoning
Dry Rub for Chicken
Homemade Chili Seasoning
Homemade Ranch Seasoning
Homemade Taco Seasoning
Homemade Steak Seasoning Rub
Homemade Burger Seasoning and Rub
Homemade BBQ Seasoning and Rub
Dry Rub Recipe for Ribs
Equipment
Ingredients
- 2 teaspoons brown sugar or sweetener
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika Regular paprika is fine.
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Combine the ingredients and stir.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.