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Looking for a quick way to add big flavor to your ribs? My easy 5-minute rib rub recipe blends sweet, spicy, and earthy flavors for finger-licking pork or beef ribs every time! Simple to make and full of bold flavor - your new go-to for backyard grilling.
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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, or even cooking ribs in the air fryer!
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.
Everyone I've shared this rib rub with uses it every time they make ribs. It's sweet and salty with a little kick of heat. Pair it with your favorite BBQ sauce, and you'll be obsessed!
Ingredients in Rib Rub
- Brown Sugar: Packed brown sugar. You can use light or dark brown sugar, but keep in mind dark brown sugar has more of a molasses flavor than light.
- Onion Powder
- Garlic Powder
- Creole Seasoning: You can use my homemade Creole seasoning. It is fantastic! Or, use your favorite store-bought mix.
- Black Pepper
- Paprika
- Salt: I recommend using Himalayan sea salt or Maldon sea salt flakes. Kosher salt works too, but avoid fine table salt.
- Cumin
- Chili Powder
- Mustard Powder
The best rib rub starts 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.
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.
Rib Rub Recipe Instructions Step-by-Step
- Mix together all your rib rub ingredients in a bowl to fully combine.
- 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.
Top Reviews
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 - David
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! - Vicky
Loved this rub on our ribs. You could smell it while they were grilling. - Phyllis
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 - Barbara
Followed the recipe, except I did not have the mustard, it was delicious!!! - Ellie
See them all here→ or keep scrolling to the comments section below! I appreciate all of the amazing reviews on this recipe.
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.
Absolutely. Adjust the amounts of sugar and chili powder to, respectively, to change how sweet or spicy you want the rib rub to be.
It sure is! This rib rub is delicious with ribs recipes of all kinds. You can even use it for other meats, like chicken and pork chops. Scroll below for recipe suggestions!
You can use this rib rub recipe for both smoking and grilling.
Use 2 Tablespoons of rub per pound of ribs, distributed evenly and patted down nicely.
If you don't have Creole seasoning, 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.
How to Store Rib Seasoning
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!
What to Make with Rib Rub
- 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 my Grilled Short Rib Recipe.
- Smoke Chicken is so good with this rub!
- This rub also works really well on your favorite pork chops recipes!
Out of all the rib rub recipes I have tried - and believe me, I have tried many! - I finally found the perfect mix when I made this rib seasoning. You're going to love it! Give it a try with your favorite rib recipes, and leave a comment to let me know what you think.
Rib Rub Recipe
Video
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.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,½ teaspoon cumin,½ teaspoon chili powder,½ teaspoon mustard powder
- 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!