The Ultimate Dry Rub for Ribs
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A good dry rub can boost your barbecue from average to “the best ribs I’ve ever eaten.” This rub for ribs uses classic barbecue flavors and has the perfect balance of sweet, savory, and heat.
Use this rub on our 3-2-1 Ribs or our No-Wrap Baby Back Ribs. It also goes just as well on chicken and turkey.
Why I love this recipe
- Perfect balance of flavors – A mix of sweet, savory, and heat makes this rub a go-to for mouthwatering pork ribs.
- Versatile and foolproof – While it’s made for ribs, it works just as well on pork shoulder, chicken, and even turkey.
- Easy to customize – Adjust the spice level, swap smoked paprika for sweet, or tweak the sweetness to match your taste.
- Great for meal prep – Make a big batch, store it in a jar, and have delicious barbecue-ready seasoning on hand anytime.
★★★★★ Review
“Simple, easy, and tasty. That the way I like my life and dry rub.” – Doug
The best pork rib rub
When making a rub for pork ribs, I feel it is best to balance sweet, savory, and heat. I’ve given you the ratios that work best for me, but feel free to tweak the exact amounts to your personal preferences.
While we call this the ultimate rub for pork ribs, it works wonderfully on any pork recipe, including our pork belly burnt ends and pellet grill pulled pork.
Put all of the ingredients into a bowl and give it a good mix to make sure it’s well combined.
Once combined, transfer to an airtight container such as a shaker or jar.
Tip – Use fresh spices, as old ones will lose some flavor and potency.
How to customize the rub
As I’ve said, the quantities in this pork rib rub are perfect for me, but might not be for you. Here are a couple of ways you can mix things up:
- If you want to play around with the spice level, you can increase or decrease the amount of cayenne pepper. If you are making ribs for kids don’t use any, and if you want to fire things up a notch try using 1/2 tsp instead.
- Instead of smoked paprika use a sweet variety
How to store your dry rub
So long as you store this rub in an airtight container it should last for about a year.
As there are no anti-caking agents, you will probably need to break it up with a fork before applying it. I’ve also found that a few quick blitzes in a spice grinder is a great way to break up any clumps.
It’s also a good idea to label your jar with the date you made it.
Using this spice rub
If you’re using this rub on ribs, you’ll want to apply a nice, even coating all over the slab. The best way to do this is by using a rub shaker from a height of around 12 inches. This allows the rub particles to separate entirely before hitting the meat, giving you an even coating so every mouthful tastes the same.
You can use this rib rub on any of our pork rib recipes, or any pork recipe for that matter. Here are a few you could try it out on:
- St. Louis Pork Ribs on a Gas Grill
- Smoked Baby Back Ribs on a Pellet Grill
- Hot Honey Pork Belly Burnt Ends
- Smoked Pork Belly
Check out our other rub recipes
Ultimate Dry Rub for Ribs Recipe
Our rib rub brings out the best in pork with the ideal balance of sweet, savory, and heat. If you love it as much as I do, be sure to give this recipe a star rating so more people can try it!
The Ultimate Dry Rub for Ribs
Ingredients
- 8 tbsp smoked paprika - or sweet paprika
- 6 tbsp brown sugar
- 3 tbsp Kosher salt
- 2 tbsp black pepper - freshly ground
- 1 tbsp ground cumin
- 1 tbsp mustard powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- ¼ tsp hot cayenne pepper - see note 1
Instructions
- Add the brown sugar, paprika, black pepper, salt, garlic powder, onion powder, chili powder, and cayenne to a bowl. This batch makes enough rub for about 2 racks of pork ribs.
- Stir until the spices are evenly blended and the color is uniform throughout. Use a fork or the back of a spoon to break apart any brown sugar lumps.
- Use the rub to season ribs by sprinkling evenly over the meat. Coat the top, underside, and sides, then gently press the seasoning into the surface so it adheres well. Store any remaining rub in an airtight jar.
Video
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation only. If you’re worried you could always add a side of kale.
About Your Pitmaster
Jordan Hanger is a grilling enthusiast known for bold, approachable recipes that blend American and Asian BBQ. Growing up with an American dad and Korean mom, he developed a love for fusion flavors, inspiring his brand, Ninjacue.
With over over one million followers on social media, Jordan makes great barbecue fun and accessible for everyone.
Most rubs have too much salt for my wife. Would it be possible to use less, or substitute something else?
Yup just use a bit less, not a problem.
Very solid pork rib rub. While there are some competition rub out there that are better tasting this is the abslolute best homemade dry rub i have found and I know exacty whats in it. I am using it today for the 3rd time and really enjoy the balance of flavor. I am going to go a little heavier on the paprika today to see if i get a little more color. Thank you for sharing and I look forward to trying your turkey rub next.
No always eat baby back ribs ain’t eat very many spare ribs
What the hell did you just right?
…looks as if both of you slept through grade school grammar!
Lolololololol 🤣 🤣 😂 Too funny!!
My wife doesn’t like pepper….while I do. Can I just cut the pepper in half …or even less.?
Maybe just use the cayenne portion?
Thanks
Absolutely. You can adjust according to preference.
My wife doesn’t like ribs. Can I just remove the ribs and serve her the dry rub?
Absolutely.
So funny. Thank you for making laugh.
Want to try your rub here. I know your rub has dry mustard in it, But, I’ve been using yellow mustard for the binder on mine. Do I cut the dry Mustard out if I use yellow mustard as my binder? Some people use Apple cider as a binder. What you think?
No problem using both, the mustard in the binder doesn’t really add much flavor so it won’t effect the final result. You can use a bit of water or apple cider as a binder too.
Any pellet grill recipes ?
We’ve got you covered.
Simple, easy and tasty. Thats the way I like my life and dry rub.
My wife doesn’t like dry rub or ribs, can I just order pizza?
You have our permission, so long as you order a meat lovers.
Any benefit in putting this on the ribs a day ahead? By the way we Love this rub it’s amazing!!!
So glad you like the rub! I can’t personally taste a difference but it definitely won’t hurt so I say give it a try and report back here!
Great dry rub recipe. Made 6 racks of ribs for a party using this recipe and I received rave reviews for the ribs. Thank you for the great recipe.
Be careful dry brining ribs with salt. It can/will make the ribs mushy. Put the rub on but omit the salt until you are ready to cook them.
I used hot smoked paprika instead of sweet, omitted cayenne.
This recipe fits perfectly into a pint mason jar, and the black plastic lids make it easy to shake everything up with no mess.
3/2/1 on St Louis style. 9/10. I’ll try sweet smoked paprika next time with the cayenne.
Hey Patrick, glad you liked the rub and I think it’s fine to use smoked instead of sweet. Another idea to get some heat in there instead of cayenne, use some Aleppo pepper flakes which are more mild but still add nice flavor.
Excellent and savory enjoyed every bite.
Love your articles and easy to follow recipes, flavorful rubs and smoking guidance. Thank you✌️
My go to rub. Rub ribs, place them on a bed of sliced sweet onions and garlic cloves and tent pan with foil. Bake 350 for 2 hours. Turn off heat and let them coast down for an hour. Best ribs that fall off bone every time and no need to grill!
Is there a reason you use garlic/onion powder vs a granulated type?
You can substitute whichever you have in your cupboard, I think granulated works slightly better but the difference is minimal.
Just seen recipe for rib dry rub and will check it out. Looking forward to receiving your info.