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
- ½ teaspoon 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 had some smoked brown sugar so used that and substituted sweet paprika for smoked. It was excellent. Low enough sugar for my diabetic husband and sweet enough for me. Perfect.
This is far and away the BEST rub I have ever used. I recommend not changing it, its perfect as is. The people saying it is too spicy must have a very low spice tolerance because I find it only has the slightest hint of heat to it. This is the ONLY rub I will ever use again on ribs.
Phenomenal!!!
I love your recipes!! This was fabulous, just didn’t use the cinnamon. This is my go to place for all my smoking ideas!
Great taste and easy to make.
I love this recipe Thank you
Perfect. First time I used fresh ground pepper and fresh ground pink Himalayan salt. On the second attempt I dropped the salt because we are cutting back on salt intake and a little less pepper. We thought it was a bit hot and we are not into heat/spice. This is a great rub and easy to whip up. It was still a bit hot so may cut back on the cayenne next time. Going to try it on more than ribs next time.
Great Rub!!!
I use a bit more cayenne and garlic powder. I also don’t use any dried mustard and just use yellow mustard as binder instead. In addition to the above I also brine my ribs for 24 hours in a mixture of apple juice, water, sugar, salt, peppercorns, cloves, bay leaves and cinnamon sticks.
Perfect. On the second attempt I doubled the garlic because we like it and changed the cayenne to Old Bay because the black pepper was enough for us and we are not much into heat/spice. Dodn’t really need to do this as the original came out great unless you have your preferences like we do. This is a great basic rub to start with and easy to whip up either on the day you use or ahead of time and keep in the fridge.
Eager to try this! Do you use this with or without BBQ sauce applied after cooking with dry rub on? Thank you.
It’s totally up to you. I’ve added sauce during the cook for a little more bark, added it after, and gone with just the dry rub. It just depends on your preference.