This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 10 mins

Dry Rub for Ribs

Read Reviews (317)

"Here's a super simple dry rub for a slab of pork ribs. Works great with chicken, too." — Denise Smith

Ingredients Edit and Save

Watch video tips and tricks

Scott's Amazing Whiskey Grilled Baby Back Ribs

Oven-Baked BBQ Ribs

Simple Barbeque Ribs

Slow Cooker Barbeque Ribs

BBQ Country Style Ribs

Big Al’s KC Bar-B-Q Sauce

How to Make Baked BBQ Baby Back Ribs

How to Barbeque Ribs

Italian “Sausage” Baby Back Ribs

How to Measure Brown Sugar

Sugar and Sweeteners

Garlic: Fresh Vs. Powdered

All about Paprika

Freshly Ground vs. Pre-Ground Pepper

Types of Salt

Original recipe makes 1 /2 cup Change Servings

3 tablespoons brown sugar
1 1/2 tablespoons paprika
1 1/2 tablespoons salt

1 1/2 tablespoons ground black pepper
1 teaspoon garlic powder

Check All Add to Shopping List

Directions

Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired.

Kitchen-Friendly View

PREP 10 mins
READY IN 10 mins

ADVERTISE WITH US

Every year I make baby-back ribs for about 60 people for the 4th of July. This dry rub has perfected my recipe! (First, sprinkle ribs generously with liquid smoke, then add dry rub - wrap individually in foil and bake slowly in oven - add some BBQ sauce and throw on the grill for a few minutes!

—sunnyday

See full review »

Most Helpful Critical Review

Nov 27, 2005

This rub was O.K. but it has a fundamental flaw. Never, EVER rub salt into the meat until just (10-20 mins.) before cooking time! This really dries out whatever meat you are using and adds to the overall saltiness of your dish. I grew up in the midwest and cooked at a rib joint for four years, making literally tons of ribs. Please do not make potentially great BBQ average by salting it too early!

—Brooksie

See full review »

411 Ratings

See other versions of this recipe!

Sep 30, 2006

I used it today for our pork steaks and OMG, it was SOOO yummy. It kept the steaks juicy and was perfect. I did like all the suggestions said and added dried onion and some red pepper. I let it sit in the fridge for 5.5 hours. My husband was raving about it and even my "no, I'll wait and eat pizza at the party" son ate some. I'll be making this OFTEN. I put it in the blender and mixed it all together so I could put it in a seasoning jar. Makes it easier to apply and store.

—Nicole

See full review »

Aug 07, 2007

We really loved this rub. For years I had used one from Cuisine Magazine, but couldn't find the recipe anymore. I tried this one and my family raved that they were the best ribs yet. I made some alterations... * Cut back to about 1 Tbsp kosher salt * Used 1 teaspoon pepper * Used 1/2 Tablespoon garlic powder * Added about 1 tsp of dry mustard powder I cooked the ribs in a slow oven (about 250 degrees) for 3 1/2 hours. This was for 2 2 slabs. Then, grilled them and added some BBQ sauce while grilling

—umich91

See full review »

Nov 10, 2006

My food tasted like brine after using only a tiny amount of this rub. I'd recommend people halve or quarter the amount of salt in the recipe.

—Maxwell

See full review »

Jan 25, 2004

This a very nice dry rub. So easy and fast to prepare. A person is also very likely to have all the ingredients on hand. A real plus in my house! I used this dry rub as a base for BBQ country ribs. I tasted the ribs with only the dry rub and then after the BBQ was added. My family and I liked better with just this dry rub on it. Give this recipe a whirl, you'll be glad you did.

—amy

See full review »

Apr 13, 2011

Overall, a very good rub. However I upped the brown sugar to 1/4 cup, cut back the salt to 2 tsp. and the black pepper down to 1/2 tsp. And, because I love to play with a recipe I added 1 tsp. of onion powder, 1 Tbsp. of cumin, and 1 Tbsp. of chili powder. I rubbed some baby back ribs with this and marinated for a few hours vs. overnight.

—Jillian

See full review »

Dec 17, 2005

This is delicious! I've tried it on ribs that have marinated for 3 hours, and on ribs that I just rubbed down and threw in the oven. Tastes the same! It comes out a little spicy, so next time I might cut the black pepper in half. But still finger lickin' good!

—baglady215

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Big John's BBQ Ribs and Dry Spice Rub

Dry Rub Ribs

BBQ Dry Rub

Simple Pork Rib Dry Rub

Hugh's Dry Rub

Chipotle Dry Rub

Dry Spice Rub for Lamb or Beef

Dry Rub for All Occasions

Jim Goode's BBQ Beef Rub

Brown Sugar and Spice Dry Ham Rub

ADVERTISE WITH US

Nutrition

Calories
27 kcal
1%

Carbohydrates
6.7 g
2%

Cholesterol
0 mg
0%

Fat
0.2 g
< 1%

Fiber
0.8 g
3%

Protein
0.4 g
< 1%

Sodium
1311 mg
52%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Dry Rub for Ribs

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 27
Calories from Fat: 2

% Daily Value *
Total Fat 0.2g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 1311mg 52 %
Potassium 56mg 2 %
Total Carbohydrates 6.7g 2 %
Dietary Fiber 0.8g 3 %
Protein 0.4g < 1 %
Sugars 5.2g
Vitamin A 14 %
Vitamin C 2 %
Calcium 2 %
Iron 7 %
Thiamin 1 %
Niacin 2 %
Vitamin B6 4 %
Magnesium 2 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.