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.
I m always in to try new flavor when we re talking about ribs. The rub seem good and I m about to try it out! Any recommandation about the sauce?
My favorite on ribs is my apple jalapeño sauce! There’s a recipe you can search for on the blog for it or you can buy it pre made from patio-provisions.com
Got to say this is one tasty rub!!! Yum yum. I made it as directed and it is delicious but next time I am going to cut back on the black pepper and the cayenne. So good!
Awesome! I’m glad you like it!
How would dark brown sugar be instead of light brown sugar?
You could try it but I don’t know that you’ll notice a much of a difference, if any!
The difference between light and dark brown sugar is a higher molasses content. If your looking for a sweeter rib try butter and honey during the wrap stage. The dark sugar works better with beef in my opinion.
Have you tried this rub on beef ribs? If so does it work as well as on pork ribs?
Yes sir!
I have everything except ground mustard, celery salt (I have celery seed) and cayenne. Do you suggest any substitutions for those items or should I leave them out?
If it were me I would run out and try and get that stuff. If you don’t have time you could leave them out, but the flavor of the rub would suffer a little bit.
I plan to rub and leave for 24 hours. All I have is a kettle charcoal grill. Was going to smoke for a bit, go to the oven, and then quickly carmelize back on the grill. Any advice on times and/or heat?
https://heygrillhey.com/smoking-ribs/
The same times and temps apply to the oven as well as the smoker!
Trying this one tonight. I like that it doesn’t have cumin in it, thanks for that!
Enjoy!
I have tried dozens of rub recipes for smoked ribs. I used this one tonight and it was by far the best! It had an amazing balance between, sweet, savory, and a little heat. Thank you for sharing!
if i dont have ground mustard, can i use regular mustard as a base before the dry rub?
I’m sure that would turn out just fine!
Delicious…I followed what Carol stated above and they turned out perfect. Such an amazing taste!!
I am so glad you gave it a try and liked it!
I used this rub recipe today, and my family was very impressed. They want a repeat!
Five stars from my family.
Thanks so much for coming back and leaving me a comment!!
Made this rub today. Best ribs I’ve ever made. Definitely a keeper. Coated the ribs in rub, wrapped in foil and braised in oven 275 for 2.5 hours. Then grilled on the bbq with sauce made from combining equal parts juices left from braise and Baby ray bbq sauce. SO GOOD