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My flavor-packed Rib Rub Recipe mixes sweet, spicy, and earthy flavors for the perfect balance you want in a dry rub for ribs! Easy to mix up in a pinch and so finger-licking delicious. This rub’s combination of flavors is unique – ready in just 5 minutes!
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Dry Rub for Ribs
Grilling out is my passion, and there are few things I enjoy more than ribs on the grill. Spare ribs, baby back ribs, beef ribs – you name it, I love grilling ribs!
My secret to the most flavorful ribs is my rib rub with brown sugar recipe. This is the best dry rub for ribs I have ever had, and I guarantee you will feel the same way. It’s sweet and salty with a little kick of heat. Pair it with your favorite BBQ sauce, and you’ll be obsessed!
Why is this brown sugar rib rub famous? Well, because any of my friends who have tried it will never use another rub on their ribs! Give my rib seasoning a try, and I know you’ll want to keep a jar of it on hand every time you grill out.
I will never use another rub for ribs. This recipe is a keeper!
Jim
Rib Seasoning Ingredients
- brown sugar, packed
- onion powder
- garlic powder
- Creole seasoning
- black pepper
- paprika
- salt, preferably Himalayan sea salt
- cumin
- chili powder
- mustard powder
The best rubs start with sugar. I love brown sugar as a base for rib seasoning because it caramelizes as it cooks. Sweet flavors and pork are a perfect match. Adding in paprika gives it a tasty, earthy kick. It’s sweet and salty with a little bit of spice and brightness.
Definitely use Himalayan sea salt if you have access to it. This fine salt is perfect for rubs because it gives it amazing flavor without the larger salt chunks.
If you love pork, definitely try a marinade, too. You can use my Pork Steak Marinade for just about any cut of pork.
Baby Back Rib Rub Recipe
- On a large-rimmed baking sheet, rub each rack of ribs with the rib dry rub and refrigerate overnight.
- Make sure to cover the entire rack well and pat down the rub. It’s called a rub for a reason…. rub, rub, rub, and a pat pat pat on both sides; you want a nice coating!
- You can cook the ribs in the oven or on the grill.
Pork Rib Rub FAQ
Perfect ribs start with delicious seasoning; letting it marinate overnight is excellent. If you don’t have enough time, a couple of hours will also work.
Season your ribs on a large baking sheet with your spice rub for ribs and refrigerate overnight. The ribs will absorb the flavor of the rub better this way.
This best rib rub recipe will last up to 6 months in an airtight container in a cool, dark place or the refrigerator. Store it in a jar with a label and the date.
How to Store Homemade Rib Rub
Store your rib seasoning in air-tight glass containers such as a mason jar for up to 6 months in a cool, dark place or in the refrigerator. If it clumps together, give it a good shake or simply mix it together. Homemade rib rub makes a fantastic food gift idea!
Using this Rub for Ribs
- This makes the best Grilled Baby Back Ribs rub.
- It’s a delicious pork rub in general – try it with our Boston Butt on the Grill or Smoked Pork Butt.
- I love Air Fryer Ribs made with this rub.
- This isn’t just the best rub for pork ribs – it’s also delicious on beef! Try it with our Grilled Short Rib Recipe.
- Smoke Chicken is so good with this rub!
- This rub also works really well on your favorite pork chops recipes!
Dry Rub Recipes
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Recipe
Rib Rub Recipe
Ingredients
- ¾ cup brown sugar packed
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons creole seasoning
- 3 teaspoons black pepper
- 4 teaspoons paprika
- 2 teaspoons salt preferably Himalayan sea salt
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon mustard powder
Instructions
- Add packed brown sugar, onion powder, garlic powder, Creole seasoning, black pepper, paprika, sea salt, cumin, chili powder, and mustard powder to a bowl.
- Mix ingredients together until fully combined.
Vicky says
This is the best rib rub!
Full flavored and the perfect balance of sweet, smoky, spicy! The recipe made plenty for my big slab of spare ribs, with enough left over for chicken tomorrow night! Thanks for the recipe!
Em Beitel says
That’s awesome! Thank you so much, Vicky!
Phyllis West says
Loved this rub on our ribs. You could smell it while they were grilling.
Em Beitel says
Phyllis, that is awesome! Thank you for sharing!
Barbara Boccia says
This was the most amazing rub I have ever made. I don’t know if it was the ribs or the rub or the manner in which I grilled them. They were awesome and so very tender but with a nice texture. It will be my only rub from now on
Em Beitel says
That is so awesome, Barbara! Thank you so much for sharing with us!
David McGuire says
Never tried a dry rub before. I guess I hit the jackpot with this one. Perfect ribs with the meat falling off the bone. So tasty. Thank you
Isabel Laessig says
This is wonderful to hear, David! Thank you so much for giving it a try, and I’m glad it worked out so well for you!
Em R says
Hey there, I have have Smidge and Spoon chili powder on hand. Would that work? I also only have smoked paprika at the moment, so should I get regular paprika? Also what does Creole seasoning consist of? I do not have that that I know of.
Isabel Laessig says
Hi Em! Those seasonings should work just fine. You may want to use a little less paprika if you’re using smoked paprika – the flavor is a little bolder. For the Creole seasoning, it’s a pretty large blend of spices. If you don’t have it, I’d add in ⅓ teaspoon dried oregano, ⅓ teaspoon dried basil, just a pinch of dried thyme, a pinch of cayenne, and a pinch of white pepper if you have it. The ratio will be a little bit off, though, so I would recommend grabbing it if you can or, if you get regular paprika, use a bit extra rather than less to balance out the difference.
Em R says
Thank you! Much appreciated
Isabel Laessig says
You are so very welcome! Enjoy!
Mike M. says
What kind of chili powder are you referring to? Like a plain paprika, cayenne, New Mexico, or an American blend such as McCormick’s?
Em Beitel says
Hi Mike! It would be a blend, like McCormick’s! If you want to mix your own you could use a blend of crushed chili spice, like New Mexican, chipotle, and ancho.
Suzanna Rey says
I loved the recipe! Everyone loved the ribs! Off the bone, juicy and very tasty with a hint of spice! Thank you for sharing your recipe 🥰
Isabel Laessig says
This is wonderful, Suzanna! I’m so glad everyone enjoyed it!
Ellie Porter says
Followed the recipe, except I did not have the mustard, it was delicious!!!
Isabel Laessig says
Ellie, I am so pleased you enjoyed it! Thank you for your comment and review!
Stacie says
Loved it, just used a little extra mustard powder for my taste but it was great thank you!
Isabel Laessig says
That’s awesome, Stacie! Thank you!