The Ultimate Dry Rub for Ribs

This rub uses classic barbecue flavors and has the perfect balance of sweet, savory and heat for pork ribs.

Course Condiment / Sauce

Cuisine American

Prep Time 5

Total Time 5

Servings racks

Calories 286kcal

Author Jordan Hanger

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

1) Cayenne Pepper: The cayenne pepper adds a mild background heat to the rub. I find ¼ teaspoon gives a subtle warmth without overpowering the other spices. If you prefer a different type of heat, you can substitute chili flakes instead. When cooking for kids or anyone sensitive to spice, you can leave the cayenne out entirely, and the rub will still taste great.

Nutrition