Dry rub for ribs has amazing sweet and smoky flavor combinations with a kick of spice. Inexpensive ingredients and takes minutes mix up, this rub has a remarkable flavor and will last in an airtight container for a year.
This barbecue pork rib rub recipe is an excellent way to season meat which also helps tenderize the pork. BBQ spice rub is incredible for ribs, but also wonderful on pork butt, pork loin and even delicious on grilled pork chops.
While we love this dry rub on pork chops and ribs, it’s also delicious on a whole roasted chicken, seasoned potatoes and more! I developed this BBQ spice rub nearly 18 years for my parents farm. We incorporated granulated maple sugar into this rub for a unique flavor and all-natural sweetness.
Why this recipe works
- Uses simple ingredients that are readily available at most grocery stores.
- Let’s you control the ingredients and no added preservatives.
- Adds a sweetness and smoky spice flavor to BBQ ribs, pork loin, pork butt, BBQ chicken and more.
What you’ll need
- Granulated Maple Sugar – The granulated form of pure maple syrup, nothing is added. It adds a beautiful maple flavor, but in the dry form. Order it here!
- Brown Sugar – Gives this rub a beautiful sweet flavor.
- Ground Mustard – Adds a great depth of flavor to this recipe.
- Smoked Paprika – While you can use regular paprika, we love smoked paprika for that wonderful smoky flavor and a touch of heat.
- Lemon Peel – We use dried lemon peel in this recipe, as fresh lemon peel would add too much moisture to this rub. We love the pop of citrus for this BBQ rub. Order it here!
- Salt & Black Pepper – Adds even more flavor to the mixture.
How to use Spice Rub
This BBQ spice rub is great on ribs, pork chops, pork loin or pork butt. You can even use it to season vegetables on the grill or seasoned potatoes.
Remove the membrane from the back of the ribs. Gently use a sharp knife to cut the membrane on a rib bone and get it to lift a little. Then use a clean, dry paper towel to tear it and remove from the back of the rack of ribs.
If desired, spread a thin layer of mustard or Dijon mustard over the top of ribs, using the back of a spoon or a butter knife. Then generously sprinkle the dry rub over the ribs and use your fingers to rub it in.
You can either grill right away, or let the ribs rest in the fridge overnight for the flavors to absorb into the meat.
Smoke at 180 degrees F for 3 hours. Wrap in heavy-duty aluminum foil and pour in 1-cup of apple juice. Let cook/smoke at 220 degrees F for 2 hours. Unwrap and place directly on the smoker. Turn the smoker up to 250 degrees F and baste with your favorite barbecue sauce for 30 minutes to 1 hour. (Baste every 20 minutes.)
For Pork Butt
Trim the fat layer if needed on the pork butt. Spread a thin layer of mustard or Dijon mustard over the top using a butter knife. Sprinkle the spice rub over and rub it into the pork using your fingers.
Smoke at 180 degrees F until the internal temperature reaches 160 degrees F. Place the pork butt into a heavy-duty aluminum foil disposable pan. Pour in 2 cups of apple juice and cover the entire pan with heavy-duty aluminum foil.
Continue to smoke the pork butt at 250 degrees F until the internal temperature reaches 204 degrees F.
Yes, leave it on the ribs overnight covered loosely with plastic wrap in the fridge up to 24 hours. It will absorb into the pork and give it plenty of flavor.
Ribs will benefit from being wrapped in foil. This helps keep moisture and help the meat be tender.
More BBQ & Grilling Recipes
How to Store Dry Rub
Store this spice rub in an airtight glass jar or container with the rest of your spices. Be sure and mark it clearly with the name and date. It should last for about one year.
We highly recommend using glass, as plastic will absorb the scent and potentially discolor your container.
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Dry Rib Rub
Dry Rib Rub
- 1 tablespoon chili powder
- 3 tablespoons smoked paprika
- 3 tablespoons onion powder
- 1 ½ tablespoons garlic powder
- 2 tablespoons brown sugar
- 3 tablespoons granulated maple sugar
- ¼ cup ground black pepper
- ¼ cup salt
- 2 tablespoons dried lemon peel
- 1 teaspoon cayenne pepper
- 1 tablespoon ground mustard
- 1 teaspoon ground ginger
- ¼ teaspoon chipotle powder
Dry Rib Rub
- Place all of the ingredients in a large glass mixing bowl and mix with a spoon.
- Use your fingers to mix in any larger pieces of sugar that gets clumped together.
- Store in an airtight container for up to one year.
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