The perfect dry rub for ribs has a balance of sweet, spicy, and salty flavors and a hint of aromatics to bring it all together. This dry rub is so good, everyone will be coming back for more ribs!
Prep Time5mins
Total Time5mins
Course: Main Course
Cuisine: American
Keyword: rub
Servings: 4
Ingredients
1/2cupbrown sugar
1/4cuppaprika(can use smoked paprika)
3tbspcoarse kosher salt
1tbspcracked peppercorns (about medium coarseness)
2tbspgarlic powder
1tbsponion powder
1 1/2tbspground mustard
2tspwhite pepper
1 1/2tspground coriander
1tspground fennel seeds
1/4tspcayenne pepper(can use a little more for more spice)
Note: this recipe for rib rub will be enough to coat 2-4 racks of ribs, depending on the size. You can always double the recipe and save the leftovers for next time.
When getting the rub out of the jar, always use a clean, dry spoon, not your hands. Wash your hands in between handling the meat and the rub.
Making it:
Combine all the ingredients in a bowl and whisk them until completely combined. Make sure the bowl and the whisk are dry.
You can also use a jar to combine the ingredients and shake them together, just make sure to break up any sugar clumps with a fork.
Storing:
For the best way to keep dry rubs fresh, use a zip-lock freezer bag and store it in the freezer. Get as much air out of the bag as you can before sealing it.
You can also store dry rub for up to 6-months in air-tight jar in a cool dark place or in the refrigerator.
Make sure to date and label the bag or the jar.
Applying:
When you’re ready to use it, make sure to sprinkle and pat the rub onto the ribs instead of rubbing it around. The name is a little misleading but patting the rub onto the meat is the best way to apply it.