This quick and easy dry rub for ribs is so simple to make, and it can be stored for up to 6 months! Use it to enhance the flavor of whatever you grill or smoke!
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You Will Love This
- This rib rub recipe is essential for making the greatest ribs on your smoker; they literally slide off the bone! It goes great with your preferred barbecue sauce and adds the most wonderful taste to your rack of ribs.
- The secret ingredients in this rib rub are regular cupboard spices that you most likely already have on hand!
Ingredients and Substitutions
- Dark Brown Sugar
- Kosher Salt
- Chili Powder
- Cumin
- Garlic Powder
- Onion Powder
- Paprika
- Black Pepper
- Mustard
Instructions
Put all of the ingredients in a little bowl.
Stir until thoroughly blended.
Season your favorite recipe for slow-smoked beef ribs with it!
Tips
- You are welcome to modify this recipe to suit your own tastes! You can experiment with adding more or less of your preferred flavors and see how the ribs' flavor and the recipe's overall flavor are gently altered. This is a fantastic blueprint that you can use as a starting point and then customize as you see fit!
- Don't be concerned about the recipe's sweetness. The brown sugar in the rub adds a fair amount of sweetness, but the flavor is balanced by the other spices and a small bit of salt. The taste of molasses will be enhanced by the addition of sugar.
Variations
Use this recipe as a guide, then customize it with your favorite flavors! Some of our family's favorites are:
- Cayenne pepper, dried herbs.
- Italian seasoning.
- Smoked paprika
- celery salt and cinnamon.
How to Use
This is the greatest rib rub to pair with my quick smoked ribs recipe! For further information, please refer to the full recipe, but here are the basics:
- Remove the membrane and rub mustard over the back of the ribs (to help the rub stick), then apply the dry rub.
- Repeat with the meaty side of the ribs. Marinate for 15 minutes or up to 48 hours, wrapped in foil or plastic wrap.
- Then follow the 3, 2, 1 smoking method to achieve deliciously juicy, tender, fall-off-the-bone ribs!
Use With
- Baby-back ribs.
- Chicken thighs
- steaks
- Options include chicken, and spare ribs.
Frequently Asked Questions
anywhere from fifteen minutes to forty-eight hours. To tenderize the meat and extract the moisture, you should let the dry rub sit on the ribs for at least 15 minutes. However, you may keep the dry rub-coated ribs in the refrigerator for up to 48 hours.
Although it might seem paradoxical given that it's called a dry rub, it's preferable to coat your ribs with Dijon mustard or yellow mustard first! The flesh is broken down and made more tender by the vinegar, and the bark is developed by drawing moisture to the surface with the help of the dry rub.
Indeed! While the ribs are being prepared, the dry rub is applied, and it remains on during the cooking process. It contributes to the meat's taste and bark formation.
Make-Ahead and Reheating
- Make-Ahead: Because this dry rub recipe may be stored for up to 6 months, I frequently double the recipe to ensure that I always have some available.
- Storage: Keep the dry rub in a mason jar in a cool, dry area. I prefer to keep mine in the pantry or in my spice drawer.
If you tried this Dry Rub for Ribs or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
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Recipe
Best Dry Rub for Ribs
INGREDIENTS
- ½ cup dark brown sugar
- 2 teaspoons mustard powder
- 1 ½ tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon fresh black pepper
- 1 ½ tablespoons Kosher salt
INSTRUCTIONS
- In a bowl, combine the ingredients.
- Use to prepare your preferred slow-smoked beef ribs after transferring to a mason jar!
NOTES
- You are welcome to alter this recipe to suit your own tastes! You can experiment with adding more or less of your preferred flavors and see how the ribs' flavor and the recipe's overall flavor are gently altered. This is a fantastic blueprint that you can use as a starting point and then customize as you see fit!
- Don't be concerned about the recipe's sweetness. The brown sugar in the rub adds a fair amount of sweetness, but the flavor is balanced by the other spices and a small bit of salt. The taste of molasses will be enhanced by the addition of sugar.
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