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.
This rub was a huge hit with the family. Only changes I made were to omit the cayenne and rub some zatarain’s creole mustard on the ribs prior to applying the rub. Used the
3-2-1 smoking method @ 225* – 250*. Perfection!
This rub was a huge hit with the family. Only changes I made were to omit the cayenne and rub some zatarain’s creole mustard on the ribs prior to applying the rub. Used the
3-2-1 smoking method @ 225* – 250*. Perfection!
This was terrific on slow oven roasted ribs I made for July 4. I added a few dashes of ground Allspice and cayenne just because we like it spicy. I Also dry marinated the ribs a few hours before baking. I think this would be excellent on chicken too.
I swap out the brown sugar for lakanto monkfruit sweetener and its awesome, no sauce required. If I season and leave overnight it’s best. I’ve also ran out of celery salt and it was also still amazing! Use this recipe everytime! Family loves the ribs.
This is the best rub I’ve used!! The cinnamon and celery salt crush it!!
So very awesome rub recipe! Everybody raved about my ribs for the first time!!
Amazing, I tried it. Instead of cayenne, I used chili. I don’t care very much for the taste of cayenne. My family loved it.
Thank you
Used this amazing rub last evening on some baby back ribs. After putting the rub on the ribs i smoked for two hours @ 225, then i rapped them in foil with a little beer to help them steam, returned them tho the smoker for two more hours @225. At that point i remove them from the foil, coated them with some BBQ sauce and put them back in for 25-30 mins. They were amazing fall off the bone delicious.
My ribs are on the grill right now! Looking forward to see ow good they are.
I’ve never put anything sweet in my rib rubs
before and I almost skipped it today. I decided
to follow this recipe exactly and we were so
happy with it. In regards to the brown sugar- I
only had dark brown sugar and did not pack
it into the measuring cup. It got a little dry and
formed clumps right away when I mixed it with
the spices but, it was fine. I rubbed the ribs apx
4 hours before starting the oven. I used the whole
recipe for one good sized rack. I removed the
membrane as always and cooked low and slow.