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.
This is rated best rib rub ever, to me. No sauce necessary just as they claimed. Impressive. Thank you so much.
Awesome recipe. Have used it 5-6 times now and seasons the meat perfectly. I can’t find celery salt where I am, so have excluded it, but still works well.
Make your own celery salt,,1 Tbsp celery seed and 1 Tbsp kosher salt, grind in spice grinder or coffee grinder Store in spice jar.
I have tried other rubs on my ribs and this one is by far the best. I ultimately left out the cinnamon. It didn’t taste right… for me.
This rub recipe is the go-to. I usually quadruple the recipe so I have plenty on hand for ribs, pork shoulder and brisket. It is that good.
I also use it on wings, then let my kids dress them up with whatever sauces they like. But, they always come back to the dry rub wings in the end.
Kudos, amazing recipe!
I’m suprised you published this recipe for free!
Its truly award winning. Since I made ribs using this rub, the comments have never stopped coming. Thanks so much for this lip smacking, finger licking delicious recipe!
We loved it! Great recipe! Thanks
I put all the rub from the recipe on one rack of ribs. Did I put too much?? I’m letting them cook on low in crockpot or hours before grilling. Added a bit of apple juice to bottom of crock, too. *fingers crossed*
I just used this rub last night with St. Louis cut ribs. WHOA! SO GOOD!!! I just smoked the ribs for 9 hours straight, bone side down, no wrapping or unwrapping required. I tried to remove the membrane and was partially successful, but I don’t think it matters that much either way. Every single bite was magic. Best ribs I’ve made by far.
This is seriously the best rub recipe. I have used it so many times now. My daughter is obsessed with it we even season our popcorn with it, it is so good. Ribs are now her favorite food I don’t think I will ever use a different rib rub. That little bit of cinnamon is just genius.
A huge hit! The only changes I made were to omit the cayenne and rubbed the spare ribs down with Zatarain’s Creole mustard prior to putting on the rub. I used the 3-2-1 smoking method @ 225 – 250, wrapping the ribs in pink smoking paper after the first 3 hours. I placed a pan of apple juice under the ribs the entire time. Removed paper the last hour. Perfection! Thanks for sharing!