There’s nothing quite like sinking your teeth into a rack of perfectly cooked BBQ ribs. What’s the secret to making truly great BBQ ribs with that “it” factor? It all starts with the perfect dry rub recipe. Salty, Sweet, Spicy… today I am sharing 3 of my favorite BBQ Rubs that will vault your backyard BBQ to the top of the neighborhood.
After trying dozens of store bought and homemade BBQ Rib Rubs of my own, I can confidently say these three rubs are amazing for all pork ribs, including the most popular – Baby Back and St. Louis Spare Ribs.
Texas Style Smoked Rib Rub
This recipe is a slight variation to a standard Texas Rib Rub, which at its most pure form only contains salt and pepper. I like to add 3 more ingredients to give the rub a little more depth, balance, and color. This simple 5 ingredient rib rub recipe is my everyday house recipe that I use most of the time. Simple is sometimes better… if you put this little powerhouse of a recipe against other rib recipes with 10 ingredients, this one comes out on top every single time.
- 0.5 Tablespoon Celery Salt
- 0.5 Tablespoon Sea Salt
- 1 Tablespoon Coarse Ground Pepper
- 1 Tablespoon Ancho Chile Powder
- ½ tsp Garlic Powder
This recipe will not be very spicy, but it will have that “it” factor that keeps you coming back for another bit. That savory salty bite is just too damn good, if it is smoked properly for 4 hours or more.
A good BBQ rib rub not only adds flavor to the meat, but it also helps to create a delicious crust or “bark”. I find the classic Texas style BBQ rubs have some of the finest bark you can find on a rib.
Coat ribs evenly on both sides, but not so much that it gets “cakey”. You should still be able to see the meat through the rub when applied. If you want a little more heat, just add ½ teaspoon cayenne.
Slightly Spicy Rib Rub Recipe
This rub recipe is also a regular in our house rotation. The “Hot Smoked Paprika” is the secret weapon in this rub, as it gives the ribs excellent color from the Hot Smoked Paprika, and brings some nice subtle heat to the ribs as well.
- 1 Tablespoon Coarse Sea Salt
- 1 Tablespoon Celery Salt
- 1 Tablespoon Black Pepper
- 1 Tablespoon Ancho Chile Powder
- 1 Tablespoon HOT Smoked Paprika
- 1 teaspoon Granulated Garlic
- 1 teaspoon Onion Powder
- ½ teaspoon cumin
Coat the ribs evenly, but not “cakey”, on both sides. Check out my No Wrap Rib Recipe for more instructions on applying the rub and what it should look like before and after smoking.
If you want a little more heat, just add ½ teaspoon cayenne.
Sweet Rib Rub Recipe
This sweet dry rub recipe is a variation of a chicken rub recipe I use all the time. It has equal amounts of Sugar and Salt, giving this rub that sweet and savory vibe. I find this rub is a good one to use with folks new to BBQ, as the sweetness is inviting to everyone, including kids. My son loves this well balanced rib rub recipe.
- 2 Tablespoons Celery Salt
- 3 Tablespoons Kosher Salt
- 6 Tablespoons Coconut Sugar (or brown sugar)
- 3 Tablespoons Ancho Chile
- 1 Tablespoons Black Pepper
- 1 Tablespoons Smoked Paprika (Hungarian is the best)
- 1 teaspoon Tablespoons Onion Powder
- 1 teaspoon Tablespoons Garlic Powder
- 1/2 tsp Ground Cumin
- 1/2 tsp Cayenne Pepper
I prefer to use the granulated coconut sugar over brown sugar, as it does not clump easily when stored, mixes up nicely, and has a subtle sweetness that is not overwhelming.
Coat ribs on the heavy side on the “meat” side of the rib, shaking off any excess rub before smoking the ribs. Coat the bottom of the ribs lightly.
Smoking Ribs and Dry Rub Tips
- Mix the rib rub thoroughly and break up any clumps that exist in the rub.
- Apply with a BBQ Shaker, from several feet above the ribs. This is a cheap shaker that is perfect for mixing custom rubs and applying the rub evenly.
- Remove the Membrane on the bottom side of the ribs prior to applying the rib rub for maximum adhesion to the ribs.
- If you like your ribs a little spicy, rub your ribs with hot sauce prior to applying the dry rub
- Use sugar free dry rubs when smoking at higher temperatures, above 250°F, to prevent that burnt flavor profile. Sugar can burn during the smoking process.
- Spritz your ribs with a mop sauce every 30 minutes after the 2 hour mark during the smoking process to keep the rib moisture level high and to prevent the exterior from looking burnt.
- The amount of rib rub you use should be in proportion to the salt content of the rib rub. So, if there is less salt in the rub you are using, you can use more of it to season your ribs.
Dry Rib Rub Myths and Questions
Q: Do I need a “slather” or binder to keep the rub on the ribs?
A: No, absolutely not. Dry rubs stick to meat just fine. If you want to impart another flavor on the ribs, then add a slather or binder before applying your rub. Example: Slather the ribs with Sriracha Sauce or Hot Sauce prior to rubbing if you want more heat.
Q: Do I need to rub my ribs the night before smoking?
A: No, it is not necessary. You can experiment with this, but I actually prefer my ribs not brined or marinated overnight. Applying the rub 30 minutes to 1 hour before smoking the ribs is my preferred method. I usually rub my ribs as I start the smoker.
Q: Do more ingredients mean more flavor for Rib Rub Recipes?
A: No, not always. If you add more ingredients, you are also limiting the impact of the other ingredients. So, when you add ingredients, you may be taking something away from the current rib rub recipe.
What is Your Favorite Rub?
So there you have it! My favorite BBQ rib rub recipes you can make at home, from salty to spicy to sweet. I hope you enjoy them! What are your favorite BBQ rib rub recipes? Share them in the comments below and let me know if you have any questions. Cheers – Keegan
