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Sweet & Smoky Dry Rub for Ribs

Sweet and Smoky Dry Rub for Ribs

This dry rub provides a balance of sweet, savory, and spicy notes for ribs. It creates a seasoned crust that caramelizes beautifully without needing extra sauces. This pantry friendly blend is perfect for smoking, grilling, or baking pork and beef.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 0.5 teaspoon cayenne pepper
  • 0.5 teaspoon ground mustard
  • 0.25 teaspoon cinnamon

Equipment

  • Small mixing bowl
  • Measuring spoons
  • Airtight container or jar
  • Plastic gloves

Method
 

  1. Combine all the spices in a small bowl until they are thoroughly blended.
  2. Pat the rack of ribs dry with paper towels to help the rub stick.
  3. Rub the mixture generously onto both sides of the ribs and press it into the meat.
  4. Cover the ribs and refrigerate them for at least 2 hours or overnight for deeper flavor.
  5. Grill, smoke, or bake the ribs according to your preferred cooking method.

Notes

Massage the rub thoroughly into every crevice of the meat for the best results.
You can store any leftover rub in an airtight jar in a cool place for up to 6 months.
If you do not have smoked paprika, regular paprika can be used as a substitute.
This rub is also suitable for beef short ribs, back ribs, grilled vegetables, and tofu.
For a sugar free version, omit the brown sugar and add extra smoked paprika for depth.