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Ribs Spice Rub is a delicious homemade dry rub for baby back ribs and more! This easy seasoning blend has a smoky, savory, slightly sweet flavor with just a hint of heat. It’s perfect for grilling, smoking, slow cooking, baking, and more!
Originally published July 2017 | Updated October 2026. Recipe unchanged.
Dry Rub for Seasoning Ribs
When I make ribs at my house, everyone comes running! That’s because they’re tender and full of flavor, thanks in part to this homemade dry rub.
This spice rub has just a little kick of heat and isn’t overly salty (you can easily control that).
How to Use Ribs Spice Rub
- Pat the ribs dry with paper towels. If you’re using a rack of ribs, remove the thin membrane from the back if it’s still attached.
- Sprinkle the spice rub evenly over both sides of the ribs, gently rubbing it into the meat.
- You can cook the ribs right away, though I prefer to let the seasoning sit on the meat for about 30 minutes before cooking so the flavors have a chance to develop.
- For a rack of baby back ribs, start with about 3 to 4 tablespoons of seasoning, or use enough to coat the ribs to your liking.
- This rub is delicious on its own, but it also pairs well with your favorite barbecue sauce. If you’re grilling or broiling, add the sauce toward the end of cooking so the sugars don’t burn.
What Can You Use This Ribs Spice Rub On?
Don’t save this seasoning just for ribs! This homemade BBQ dry rub is delicious on baby back ribs, spare ribs, and country style ribs. But it’s also delicious on pork shoulder, pork chops, chicken, and beef (such as this chuck roast pictured below, coated in the dry rub).
Here are a few of my favorite recipes to try it with:
Instant Pot Baby Back Ribs – Tender, flavorful ribs made right in your pressure cooker.
Slow Cooker Ribs – Easy crockpot ribs finished with your favorite barbecue sauce.
Slow Cooker Country Style Ribs – Tender country style pork ribs with plenty of flavor.
Instant Pot Pulled Pork – Great for making delicious pulled pork sandwiches.
You can even add a little of this spice rub to ground beef for burgers or meatloaf. Yum!
How to Store Homemade Ribs Spice Rub
Store the spice rub in an airtight container or mason jar in a cool, dry place away from heat and direct sunlight.
For the best flavor, try to use it within about 6 months. The seasoning may last longer, but the spices will gradually lose some of their flavor and aroma.
Make a double batch! I almost always make extra because this rub is so handy to have around. Just keep the lid tightly closed and use a clean, dry spoon when measuring it out.
More Homemade Spice Blends
Rotisserie Chicken Spice Rub
Cajun Spice Blend
Easy Taco Seasoning
Baked Chicken Spice Rub
Homemade Fajita Seasoning
If you make this flavorful Ribs Spice Rub, let me know by leaving a comment with a star rating below! 😊
Ribs Spice Rub
Ingredients
- 1-2 Tablespoons Kosher Salt (coarse salt, not table salt)
- 1 Tablespoon Coarse Black Pepper
- 1 Tablespoon Cumin Powder
- 1 Tablespoon Chili Powder
- 2 Tablespoon Smoked Paprika
- 1 Tablespoon Sweet Paprika
- 1 Tablespoon Garlic Powder (or granulated garlic)
- 1 Tablespoon Onion Powder
- 2 Tablespoons Brown Sugar
- 1 teaspoon Cayenne Pepper (or more for spicy)
Instructions
- Add all spices to a container with a lid (I use a mason jar). If you are sensitive to salt, use only ½ to 1 Tablespoon (you can always add more if you like).
- Shake well to mix.
- Store with lid closed in a cool, dry place.
Notes
- Milder rub: Use less cayenne pepper if you prefer little or no heat.
- Spicier rub: Add extra cayenne for more of a kick.
- Less salt: Start with the lower amount of kosher salt and adjust as needed.
- Sweeter BBQ rub: Add a little extra brown sugar if you prefer a sweeter seasoning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I forgot to select a rating! Please remove my first comment.
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We have been using this rub for years for smoking pork: butts, chops, tenderloin, ribs, country ribs, loin… We love it and our friends and family love it too!! I make it in batches of eight to keep it stocked! I use Morton’s Iodized Salt, because that is what I generally have on hand, and use 1 Tbsp per batch (per your recipe). Then I measure generously for our favorite spices and the brown sugar and the salt content is perfect for us. Thank you very much for sharing!!!! 💛💛💛
Hi Rebecca! Thank you for your comment and rating, I so appreciate it. This rub is so versatile! Have you tried adding a little to ground beef for burgers or meatloaf? Yum!
We have been using this rub for years for smoking pork: butts, chops, tenderloin, ribs, country ribs, loin… We love it and our friends and family love it too!! I make it in batches of eight to keep it stocked! I use Morton’s Iodized Salt, because that is what I generally have on hand, and use 1 Tbsp per batch (per your recipe). Then I measure generously for our favorite spices and the brown sugar and the salt content is perfect for us. Thank you very much for sharing!!!! 💛💛💛
This is Awesome, I only made one mistake! For all the bakers out there, if you do lots of cookies and by habit put in tablespoons of packed brown sugar, it’s difficult to mix by shaking it up in a canning jar! I had to dump it out and grind the sugar up a bit, lol. Other than that, I made a double batch and will use it again.
Ah, I will clarify that. Thank you!
I’ve been using a Martha Stewart recipe for my rib rub but decided to try a new one with the country rib recipe I found. Very few times I find a perfect recipe for my regular staples, but this one is a keeper. We use a lot of chili powder in our household and I didn’t quite have enough, so I added the ancho chili I had instead, added about 1/2 tbs to the chili powder I had and it worked out great. I didn’t feel like there was too much salt, the amounts of everything turned out great. You can’t go wrong with this recipe. Thank you so much!
this was too salty for me even though i was generous with all the other spices except the salt. I would put 1/2-2/3 what the recipe calls for
Thank you for your feedback. I know some people are more sensitive to salt, so this is good to know. Also be sure to use Kosher salt and not table salt as table salt is much finer so 2 Tablespoons is way more than with Kosher salt.
I use this rub on all of my meats. I love it, and am making more and doubling it. Thanks.
This rub has amazing flavor! I’ve been using it on ribs and on pulled pork for 3 years now. It’s a favorite!