Rib Rub Recipe

This finger lickingly delicious Smoked Baby Back Ribs Dry Rub recipe comes together in minutes with a special blend of dried spices and brown sugar for flavorful smoked ribs, every time!

JUMP TO RECIPE

Easy and delicious Dry Rub recipe for Smoked Baby Back Ribs

The best ribs always start with a great rib rub recipe. This flavorful homemade dry rub has the perfect balance of intense flavors, spice, salt, and sugar for super flavorful ribs, every time! This rib rub is perfect for smoking the ribs, and is also great for making the ribs via a slow cooker method!

This rub can be made ahead, or the day of, as it only takes minutes to whip up! In the summer months, I like to make a large batch and store in a mason jar so I have it on hand for all my summer BBQs!

Table of Contents

• Rib Rub Ingredients
• How to make the dry rub
• How many racks of ribs will the dry rub coat?
• Preparing the ribs for smoking
• Preferred method for cooking the ribs
• Slow Cooker Method
• Smoked and Slow Cooked Method
• Substitutions and Additions
• Blend Variations
• Other uses for the dry rub
• What to serve with the ribs

Rib Rub Ingredients

This dry rub for ribs is quick, easy, and delicious- and utilizes ingredients you already have in your pantry! For best results, use high quality, fresh spices to build your dry rub. Here's what you'll need to make it:

• Brown Sugar. You can use light or dark brown sugar. This adds a subtle sweetness to the rub, and helps to balance out the flavors of the spice blend. Since brown sugar contains molasses, it has a a rich, caramel flavor, and is better suited to the rub than standard granulated sugar. Light brown sugar has less molasses than dark brown sugar, so keep that in mind when blending your rub.
• Garlic Powder. This adds a subtle garlicky flavor to the rub!
• Coarse Kosher Salt. I prefer to work with Kosher salt for this rub, and find that the coarse salt aids in crust and browning. If using another type of salt, use a tool like this Salt Conversion Chart to make sure your rub isn't over-seasoned.
• Freshly ground Black Pepper. I always prefer freshly ground pepper over pre-ground, as it packs a much bigger flavor punch, an really allows the flavor of the pepper to shine. Using a blend of peppercorns is also a great option for this rub.
• Onion Powder. This adds a slightly sweet, concentrated onion flavor to the rub that also works to enhance the flavor of the other spices.
• Chili Powder. This adds a warm spiciness to the rub! If you like a little extra heat, you could also use Ancho Chili Powder. Ancho chile powder is made from dried poblanos, and packs a bit more heat than regular chili powder.
• Smoked Paprika. This is one of my all-time favorite spices, and it adds a well rounded smoky flavor to the rub. The warm smoky flavor is brings adds depth of flavor to the rub.
• Cayenne Pepper, for some heat. In my experience, the higher the quality of the cayenne, the hotter it is, so be sure to do a little taste test. I've bought dull cayenne from the dollar store, and VERY potent cayenne from McCormick. If you have a ground cayenne that's more on the spicy side, use to taste.
• Ground Mustard. While ground mustard doesn't impart a ton of flavor into the rub, it does act as a binder for the other ingredients, and help to give the ribs a great crust.
• Ground Cumin. Cumin is key to the spice rub recipe, and adds a earthy, warm flavor with a slightly nutty note.
• Celery Seed. This secret ingredient adds a bright background and intense savory note to the rub.

Note: The salt and pepper you use matters! I recommend coarse kosher salt and fresh ground pepper for this recipe.

How to make the dry rub

Add all ingredients to a small bowl, and whisk well until fully combined. Use immediately to dry rub ribs, or store in an airtight container or jar in your pantry for up to 4 months! This rub is great to have on hand if you plan on smoking and BBQing throughout the summer!

How many racks of ribs will the dry rub coat?

This Smoked Baby Back Ribs Dry Rub recipe makes enough rub to fully coat 2 racks of baby back ribs liberally. The recipe can easily be scaled up or down depending on your needs.

Preparing the ribs for smoking

To prepare the ribs to be smoked, you'll start by first removing the silver skin or thin membrane from the bottom of each rack. Place ribs on a large tray or cutting board, and liberally coat each rack on all sides with the dry rub. Be sure to coat the bone side of the ribs, too! Once the ribs are rubbed, allow them to rest for 15 to 30 minutes prior to smoking to allow the rub to adhere to the ribs surface.

Quick and easy application for smoker

If you are in a hurry, you can brush the ribs with a light coating of yellow mustard prior to applying the dry rub, and then place them directly in the smoker.

Preferred method for cooking the ribs

The tried and true 3-2-1 method for making ribs is a foolproof way to get tasty, tender, fall off the bone ribs.

For this method, you'll smoke the ribs for 3 hours uncovered, wrap them in foil with liquid for 2 additional hours, then uncover and sauce them for 1 additional hour. As a rule of thumb, ideally the internal temperature of your ribs will register somewhere between 175 degrees and 200 degrees when finished.

Using different styles of ribs

Cooking time may vary depending on your smoker, and the size and type of the ribs. For instance, St Louis Ribs may take longer to fully render than Baby Back Ribs.

Slow Cooker Method

If you prefer, you can also do the ribs in the slow cooker or crockpot! To do this, apply the rub generously to the ribs, then allow them to rest for 15 to 3 minutes. After they have rested transfer to your crockpot on low for 8 hours.

After 8 hours, you can remove, coat in your favorite bbq sauce, and transfer to a foil lined baking sheet. To caramelize the ribs, set your oven rack to the middle, and set your oven's broiler on low. Broil the ribs until just browned and caramelized, 5-15 minutes, depending on your oven and the size of your ribs. While broiling, be sure to check the ribs and move the sheet pan around as needed to ensure they do not burn.

Smoked and Slow Cooked Method

You can also start your ribs in the smoker to give them that great smoky flavor. Then transfer them to the slow cooker for fall apart tender ribs! To do this, you'll dry rub the ribs, then rest them for 15-30 minutes. Transfer the ribs to your smoker and smoke uncovered for 2-3 hours. Once that time is up, transfer the ribs to your slow cooker and cook on low for 3-4 hours. After the ribs are cooked through and fall-apart tender, you can then broil the ribs in your oven meaty side up with the rack set in the center on low, as with the above method.

© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.

Substitutions and Additions

Swap the celery seed for celery salt, and reduce the amount of kosher salt, or omit it.

Use regular paprika instead of smoked paprika.

Not a fan of spicy ribs? Leave the cayenne pepper out!

Adjust the spice mixture to taste! Play with the ingredients a bit until you find your favorite blend!

Blend Variations

Make a spicy rub! Love spicy food? Try adding additional chili powder and cayenne to the recipe to up the spice level! Chipotle powder and Aleppo pepper would also be great additons!

Super Smoky Rub. Up the smoky flavor by using smoked sea salt, smoked chili powder, or smoked pepper!

Make a warming curry style rub. Add some curry power, dried ground coriander, and even a small pinch of cinnamon to your rub to give it a warm and exotic feel!

Other uses for the dry rub

This dry rub is versatile, and can be used on any rack of ribs! Use this rub on pork ribs such as Baby Back or St. Louis Style Ribs (aka Spare Ribs), or even for thick cut pork chops or pork shoulder! This rub is also great for smoked chicken thighs!

What to serve with the ribs

Once you've got your perfectly seasoned, juicy smoked ribs, you'll need some great sides to go along with them! Check out this list of the 33 Best Side Dishes to go with Ribs, or try one of the recipes below!

• Creamy Stovetop Mac and Cheese
• Warm Bacon Dressed Potato Salad
• Pimento Cheese Cornbread
• Smoked Bacon Wrapped Jalapeno Poppers