Best Dry Rub For Ribs
On April 04, 2023 (Updated May 10, 2024)
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This dry rub for ribs will amplify the flavor on any rack of ribs you cook. I’ve packed classic BBQ flavors into my rib rub recipe so you get finger-licking results!
Dry Rub for Ribs
Every rack of ribs needs a good seasoning blend, and this dry rub for ribs is the ULTIMATE seasoning. Trust me on this. This post is consistently our #1 post on the entire Hey Grill Hey site because it is complete and utter perfection.
I’ve been smoking and grilling ribs for years and wanted to create a dry rub for ribs that was versatile enough to use in any rib application. This spice mix is the perfect mix of sweet and savory with some secret ingredients that add punch and pizazz so you can amp up that BBQ flavor, no matter how you’re cooking your ribs. This rib rub is fantastic on its own, you don’t even need sauce!
Rib Rub
Let’s talk about the building blocks of a good rib rub. I think the best rib rubs start with sugar as a base. Pork and sweet were just made to go together. From there, you’ll see recipes with salt and pepper plus a mix of things that are custom to each pitmaster. I like to add in smoked paprika for a boost of wood-fired flavor as well as a gorgeous red color that pops. Onion and garlic are classic flavor enhancers. Ground mustard ends up in almost all of my rubs as a punchy, almost acidic note of brightness.
My secret ingredients in my rib rub are cinnamon and celery salt. The cinnamon adds this lip-smacking quality that people can’t identify when eating it, but it keeps them coming back for more and more. The celery salt is the perfect earthy balance to the sweet brown sugar. Balance is crucial in a good dry rub for ribs!
This rib rub has been so popular on the site, we decided to bottle it up and sell it in the Hey Grill Hey Store. If you want to save yourself some time, snag a bottle of this amazing Hey Grill Hey Rib Rub shipped directly to your door!
Ingredients for Rib Rub
Here’s exactly what you’ll need to snag from the pantry or the store to make this dry rub for ribs:
- 1/4 cup brown sugar
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
- 1/2 teaspoon cinnamon
- 1/2 teaspoon celery salt
- 1/4 teaspoon cayenne pepper
Once you have all your ingredients assembled, combine them all in a mixing bowl, using a fork to break up any clumps.
Store your rib rub in air-tight glass containers (I buy ones like these online) and they will last at least a month. You may need to shake or mix to break up and brown sugar clumps.
More Dry Rub Recipes
Making your own rubs at home is easy and delicious. Check out some other homemade rubs from Hey Grill Hey below.
Rib Rub Recipe
Follow the recipe, and let’s make some really good food! Hey Grill Hey is here to help you make better BBQ, feed the people you love, and become a BBQ hero. Head on over to Instagram, Facebook, and YouTube! for more behind-the-scenes action!
This post was originally published in December 2018. We recently updated it with more information and helpful tips. The recipe remains the same.
Best Dry Rub for Ribs
Video
Ingredients
- ¼ cup brown sugar
- 2 teaspoons Kosher salt
- 2 teaspoons black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground mustard powder
- ½ teaspoon ground cinnamon
- ½ teaspoon celery salt
- ¼ teaspoon cayenne pepper
Instructions
- Make the rub. Mix all ingredients in a bowl. Use a fork to crush any clumps of sugar or seasonings.
- Use or store. Store in an airtight container for up to a month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good! Made the rub as directed, put it on a rack of baby back ribs, covered, and cooked for four hours. The meat was so tasty that I just made gravy from the drippings and served it with rice. Delicious! Seemed a shame to add barbecue sauce to it, so we didn’t. Love the flavor. This is a new favorite. Thank you!
Made this rub a few years ago and loved it! Have kept the remainder sealed in a jar to use over and over. The rub has maintained its fabulous flavor by keeping it protected. Lost the recipe! Thank goodness for your catchy and memorable website name!!! Ribs tomorrow!!!
I didn’t have the ground mustard or powdered onion. Used extra garlic powder and smoked paprika instead. Delicious!! Will try again when my spice cabinet is refreshed. Fabulous in the smoker!
Worked great, thank you! My 2nd time smoking on my Weber Smokey Mountain.
Is the rub required if we’re going to slather ribs with BBQ sauce later? Slow cooking in the oven for the first time. Don’t have a smoker 🙁
It’s not required, but definitely recommended! It adds tons of flavor!
Yes. They do different things. The salt in rubs several hours before cooking keeps meat moist, and sauce at the end caramelizes and adds that finger lickin goodness.
Yes indeed you can still use your barbecue sauce I would apply sauce about 30min before taking it out of the oven
Hey just fyi you can smoke on a regular pit. Just put charcoal on one side and a pan of water on the opposite side then put ribs either on grill or i use a metal rib rack overthe water. Keep a good heat source and they’ll be done about 3-4 hours!
I have made the rub (added a bit of cumin) and put on the ribs. I will store for a few hours then pre bake and then grill to finish. Can’t wait.
No need to prebake. Grill at 250, cut slab in half if just one slab and stack on top of each other. If 2 slabs stack on top of each other. Grill over indirect heat (rear burner(s) on, slabs on the front or vice versa…..or left burner(s) on and slabs on right side or vice versa).
Maybe I missed it, but how many pounds of meat is this rub for?
This amount of rub will densely cover 2-4 racks of ribs depending on the size of the racks. It’s always good practice to make more than you think you’ll need, then if you have leftover it’ll store in an airtight container for up to a month.
I have tried many, many, many rub recipes on the internet over the years. This one is the winner! it is definitely the best one I’ve found. Truly terrific.
One modification you might try is substituting smoked ghost pepper for the cayenne pepper. I tried that substitute tonight and it was wonderful.
Can i use the rub, cook on 250 for 3 hours. Then put in refrigerator till next day and put on grill with barbeque sauce
Yes, I cooked on low for 3 hours put in refrigerator till next day. Put on BBQ sauce and grilled in oven. Wonderfull
Look up the 3 2 1 method. 250 for 3 hours isn’t long enough for nice ribs
I’m not even 100% done cooking these yet, but I can tell this is the best recipe I’ve tried thus far. The cinnamon and a few other ingredients are reminiscent of something called Chinese Five Spice, which is my go-to with fried chicken as of late. I did not realize I was out of aluminum foil, so I used an oven bag, and it turned out absolutely perfectly. Great rub mix!!!