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    Home » Recipes » Dry Rub for Ribs

    Published: Jun 28, 2021 · Modified: Jun 12, 2022 by Jessica Robinson · This post may contain affiliate links

    Dry Rub for Ribs

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    Square glass jar with spice rub, wooden tablespoon to side.

    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.

    White bowl with rib rub and wooden tablespoon on wooden cutting board with metal handle.

    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.

    We’re firing up the smoker and BBQ grill this summer. So many simple and flavorful meals- from ribs on the grill, easy steak marinades to my favorite chicken marinade.

    • Sweet Chili Chicken Marinade
    • Grilled Wild Salmon
    • Honey Chipotle Ribs
    • Citrus Marinated Flank Steak

    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.
    Small square jar with spice rub, wooden measuring spoon to side.

    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.

    For Ribs

    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.

    Hand pouring dry rub out of jar onto ribs on sheet pan.

    Recipe FAQs

    Can I leave a dry rub on ribs overnight?

    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.

    Should I wrap my ribs in aluminum foil?

    Ribs will benefit from being wrapped in foil. This helps keep moisture and help the meat be tender.

    Pouring dry rub on ribs on sheet pan lined with white parchment paper.

    More BBQ & Grilling Recipes

    • Whiskey Steak Marinade
    • Sweet Chili Chicken
    • Grilled Pork Chops
    • Grilled Salmon

    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.

    Square glass jar with BBQ spice rub, wooden tablespoon in background.

    Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there and a photo if you have one! Follow Farmgirl’s Kitchen on FACEBOOK and PINTEREST and subscribe my mailing list for ALL the latest recipes!

    5 from 1 vote
    Square glass jar with BBQ spice rub, wooden tablespoon in background.
    Print Rate this Recipe

    Dry Rib Rub

    Prep Time5 mins
    Cook Time0 mins
    Total Time5 mins
    Dry rub for ribs has sweet and smoky flavor combinations. Inexpensive ingredient this dry rub has remarkable flavor and will last for a year.
    Course: BBQ, Main Course
    Cuisine: American
    Servings: 12 servings
    Calories: 54kcal
    Author: Jessica Robinson

    Ingredients

    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

    Instructions

    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.

    Recipe Notes

    Store in an airtight container for up to one year.
    Adjust the chipotle powder to your liking. For more heat add a little more.

    Nutrition

    Calories: 54kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2374mg | Potassium: 172mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1157IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @AFarmgirlsKitchen or tag #afarmgirlskitchen!

    Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you!  I own every cooking product I recommend and love how they perform.

    « White Sangria Recipe
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    Reader Interactions

    Comments

    1. Lisa Hatfield says

      June 28, 2021 at 9:22 pm

      5 stars
      I have made this rub so many times, it is incredible. It goes in so many recipes, my favorite is on ribs. Sooo good!

      Reply
      • Jessica Robinson says

        June 28, 2021 at 9:25 pm

        It’s one of our favorite summer recipes. So happy to hear you loved it!

        Reply

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    Meals are meant to be shared around the dinner table. My recipes are farm-inspired with a modern twist for active families. All of my recipes use simple and readily available ingredients. Read more →

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