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Our flavor-packed Rib Rub Recipe is a mix of sweet, spicy, and earth 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. The combination of flavors in this rub is just amazing – this is the perfect Pork Rib Rub!
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 rib rub famous? Well, because literally 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.
Sweet and Salty Pork Rib Rub Ingredients
- brown sugar, packed
- onion powder
- garlic powder
- creole seasoning
- black pepper
- salt preferably Himalayan sea salt
- 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.
Frequently Asked Questions
Cover the entire rack with rib seasoning and pat down. It’s called a rub for a reason – rub, rub, rub, and pat, pat, pat your seasoning down on both sides! Give it a nice coating!
Perfect ribs start with delicious seasoning and letting it marinate overnight is great. If you don’t have enough time, a couple of hours will also work.
On a large rimmed baking sheet, season your ribs all over with your spice rub for ribs and refrigerate overnight. The ribs will absorb the flavor of the rub better this way.
You won’t need anything extra other than our BBQ rib rub to season the meat. At the 1 hour mark of cooking, you’ll brush the ribs with barbecue sauce.
Yes, it is!
This is the best rib rub recipe – it will last up to 6 months in an airtight container in a cool, dark place, or in the refrigerator. Store it in a jar with a label and the date.
How to use Dry Rub for Ribs
- On a large rimmed baking sheet, rub each rack of ribs all over with the rib dry rub and refrigerate overnight.
- Make sure to cover the entire racks well and pat down the rub. It’s called a rub for a reason…. rub rub rub and pat pat pat on both sides, you want a really nice coating!
- You can cook the ribs in the oven or on the grill.
- This makes the best Baby Back Rib rub.
- It’s a delicious pork rub in general – try it with our Boston Butt on the Grill.
- This seasoning makes a tasty Spare Rib dry 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.
How to Store Rib Seasoning
Store your rib seasoning in air-tight glass containers such as a mason jar for up to 6 months stored 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!
My Favorite Rubs and Seasonings
- Sweet and Salty Roast Beef Rub
- Dry Rub for Steak
- Dry Rub for Turkey
- French Fry Seasoning
- Rosemary Salt Seasoning
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The Best Rib Rub Recipe with Brown Sugar
- 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
- 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.