Homemade Rib Rub Recipe

A brown bowl filled with a reddish-orange homemade dry rub for ribs. A metal measuring spoon rests inside, scooping up some of the seasoning. A green cloth is partially visible beside the bowl on a wooden surface.

The best dry rub for ribs starts with the classics, then adds a real chili pepper layer - ancho, chipotle, cayenne. Pick your heat and go.

Prep Time5

Course: Seasonings

Cuisine: American

Keyword: dry rub for ribs, rib rub recipe

Servings: cup

Calories: 520kcal

Author: Mike Hultquist

Ingredients

3 tablespoons brown sugar
2 tablespoons smoked paprika
1 tablespoon ancho chili powder sub with general chili powder blend
1 tablespoon kosher salt
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon ground mustard
1/2 teaspoon ground cumin

OPTIONAL ADDITIONS

1 teaspoon chipotle powder for medium heat
1/2 teaspoon cayenne pepper for hot, or to taste

Instructions

Add all of the ingredients to a bowl. Mix well until everything is evenly combined and lump free.
Pat your ribs completely dry with paper towels. Remove the membrane from the bone side if it's still on - slide a butter knife under the edge, grab it with a paper towel, and pull it off in one piece. This lets the rub penetrate the meat properly.
Apply the rub generously to both sides of the ribs, then press it firmly into the meat with your palm. Don't rub it in - pressing keeps the coating intact. Use about 2 tablespoons per pound of ribs as a starting point.
Let the rubbed ribs sit at room temperature for 30 minutes before cooking, or wrap them tightly and refrigerate overnight. The longer rest gives the salt and spices time to work into the meat for deeper flavor and helps the rub stick so you get better bark when it hits the heat.
Cook using your preferred method - smoker, grill, or oven. For smoked ribs, 225°F to 250°F for 4 to 6 hours depending on the cut. For oven ribs, 275°F covered in foil for 2.5 to 3 hours, then uncovered for another 30 minutes to set the bark.

Notes

Makes about ½ cup of rub, enough for 2 full racks of baby back, spare, or St. Louis cut ribs.

Heat level guide

Mild: Use just the ancho powder. Earthy, slightly sweet, barely any heat.
Medium: Add chipotle powder. Smoky and warm — my personal go-to.
Hot: Add both chipotle and cayenne. Real heat, but the ancho keeps it balanced.

Make ahead: Store in an airtight jar or container at room temperature for up to 3 months. Make a double or triple batch. Once you start rubbing everything with this, you'll go through it fast.

Works on more than ribs: This rub is excellent on pork shoulder, chicken thighs, brisket, and even grilled vegetables.

Nutrition