Best Dry Rub For Ribs
On April 04, 2023 (Updated May 10, 2024)
This post may contain affiliate links. Please read our disclosure policy.
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.
My new favorite rub. Made it last night and smoked 2 racks of ribs on the big green egg. Family loved it.
That’s great Kevin! Way to nail it!
I keep it simple. Generous rub and wrap in cellophane for few hours in fridge. Smoke for 6-8 hours depending on pork or beef – never above 250 deg using pecan wood smoke on old school non-electric smoker. No foil or paper wrap at all.
I’ve done membrane on and off – I don’t eat membrane but sure easier to remove AFTER smoke for a couple hours – good compromise.
Absolutely delicious! My husband accidentally over did the cayenne so they were spicy.. but so yum. We follow a Keto diet so we omitted the Brown Sugar. Rubbed them down with some Sugar free G. Hughes Original BBQ sauce at the end.
Thanks for sharing!
Wonderful! I actually don’t mind a little extra spicy!
Try substituting with brown monkfruit sugar or allulose
I loved the cinnamon in this. Celery salt is 50/50 celery seed & salt so I added 1/4 teaspoon celery seed. I put this on country style pork ribs and it was delish. And an added thank you for the video at the bottom of the page for Christmas gift ideas! Thanks, eve in idaho falls
You’re so welcome Eve!
i’m new to smoking meat, want to try this with my first rack of ribs. i hate mustard, what other bases could i use to help make the rub stay on the ribs?
Olive oil works pretty well! Honestly though, you can’t even taste the mustard. The vinegar in it helps you get a darker bark!
How about using honey? I’m going to try that.
You can’t taste the mustard at all. I’m the only one in my family who likes mustard and everyone said they couldn’t taste it and they were surprised there was mustard on the ribs at all.
We tried this rub last week. Didn’t have celery salt or dry mustard but it turned out great. Trying it again today (+dry mustard). Thanks for the awesome recipe!!!
Fantastic! I’m so glad you liked it!
Very good rub.
Thank you so much Chuck!
Excellent rub. Used it w/o celery salt. (Didn’t have any) I used all the rub on one rack of baby backs. Rubbed with yellow mustard first as I didn’t have ground mustard either. Making it again tonight with ground mustard this time. Still no c salt yet. No bbq sauce either. This rub doesn’t need any help at all. Its now my favorite rub!
That’s what I like to hear!
I give this rub a Tony the tiger GRRRREATTT as does my familyTT
I have used this rub 3 times for pork ribs and my family requests it about once every 2 weeks.
My first attempt I was a little heavy handed on the cayenne pepper, still tasted great just left our lips a little warm
I’m so glad you like it! Thanks for the great review!