This smoked dry rub for ribs is a simple but delicious recipe that can be stored for up to 6 months. It adds a layer of flavor and A TON of smokey goodness to anything you cook on the grill or smoker.
It can be used on almost any meat . It's also great on seafood or even in burgers.
What does dry rub mean on ribs?
A dry rub is a mixture of herbs and spices used to coat beef, pork, poultry, or fish. It typically contains six to ten ingredients. Some common spices include salt, garlic, cayenne pepper, paprika, pepper, and brown sugar.
Dry Rub for Ribs Ingredients
- 4 ½ tablespoons Spanish smoked paprika
- 3 tablespoons granulated garlic
- 2 tablespoons brown sugar
- 1 ½ tablespoon ground cumin
- 1 ½ tablespoon ground coriander
- 1 tablespoon pure ancho chili powder
- 1 tablespoon smoked black pepper or regular ground black pepper
- ¼-1/2 teaspoon chipotle powder
Combine all dry rub ingredients together in a bowl. Apply the mixture evenly to your favorite smoked ribs recipe. Place the extra rub in a jar for your next cookout.
How long should dry rub be on ribs?
Dry rub for ribs can be ready in 15 minutes or up to 48 hours. The longer the rub sits on the meat, the more flavorful the result. Allow time for this important step. You won’t be disappointed.
Do you put oil on ribs before dry rub?
To help the ribs stick together, you can coat them with extra virgin olive oil (we recommend Texana Olive Oil) or mustard. Then, use your hands to spread the rub evenly over the meat's surface. The thick coating will keep the meat moist and tender while giving it a flavorful exterior.
Want to kick up the flavor?
Try upgrading one or more of your ingredients
Like it spicier? Add more dark roasted chili pepper powder.
Instead of regular paprika, use Spanish smoked paprika for a richer flavor.
Instead of black pepper, try using cayenne pepper or white pepper. (or a combination)
For chili powder, we recommend Mexene chili powder, favored by many award-winning pit masters.