I’ve perfected my Rib Rub Recipe, a pantry-friendly blend that pairs with ribs, chicken, brisket, and wings and relies on a surprising balance of spices and salt.

Jump to Recipe

I love a rub that smacks of smoke and sweetness, so I built The Ultimate Dry Rub to do just that. I toss in smoked paprika and garlic powder to get that deep, savory base, and then tweak it until my ribs sing.

People have called it my Rib Rub Recipe and even the picky neighbors agree its the Best Dry Rub For Ribs for backyard cooks, smokers, and oven users. Use it on chicken wings or brisket, try it once and youll be sneaking extra for leftovers, because this mix keeps surprising you.

Ingredients

Print Recipe (No Advertisments)

light brown sugar: adds caramel sweetness; mostly carbs, use sparingly.
smoked paprika: smoky, slightly sweet; low cal, adds color and depth.
coarse kosher salt: seasons and firms crusts; it adds sodium only.
black pepper: earthy bite and aromatics; negligible calories, big kick.
garlic powder: savory backbone, tiny nutrients; boosts umami with minimal calories.
cayenne pepper: hot heat, may boost metabolism; adds fire and vitamin A.
ground cumin: warm, nutty earthiness; small fiber and iron content.
onion powder: sweet-savory base note; gives carbs and aromatic depth.
chili powder: blended peppers and spices; antioxidants and mild smokiness.

Ingredient Quantities

1/2 cup packed light brown sugar

1/4 cup smoked paprika

2 tbsp coarse kosher salt

2 tbsp freshly ground black pepper

2 tbsp Garlic powder

2 tbsp onion powder

1 tbsp chili powder

1 tbsp ground cumin

1 tbsp Dry mustard powder

1 tsp cayenne pepper

1 tsp ground coriander

How to Make this

Print Recipe (No Advertisments)

1. Measure everything precisely: 1/2 cup packed light brown sugar, 1/4 cup smoked paprika, 2 tbsp coarse kosher salt, 2 tbsp freshly ground black pepper, 2 tbsp garlic powder, 2 tbsp onion powder, 1 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp dry mustard powder, 1 tsp cayenne pepper, 1 tsp ground coriander.

2. Put the brown sugar in a mixing bowl and break any clumps with a fork, then add all the spices on top. if you want a super fine mix pulse everything 5 to 8 times in a food processor, otherwise whisk or stir vigorously until uniform.

3. Smell it, give it a tiny taste if you must but remember its salty, adjust only if needed (less salt if you prefer). make sure the salt and pepper are well distributed so you don’t get salty spots.

4. For best adhesion, pat the meat dry with paper towels, then lightly coat with a binder like yellow mustard or a thin brush of oil, this helps the rub stick and form a crust.

5. Apply the rub generously and press it into the meat with your hands, dont rub back and forth like you’re trying to polish it, press and pat so it sticks. use about 1 to 2 tablespoons of rub per pound of meat as a starting point (more for big briskets, less for thin cuts).

6. Let the seasoned meat rest uncovered in the fridge for at least 1 hour, preferably overnight, this helps the flavors penetrate and the surface to dry a bit for better bark.

7. Cooking tips: for low and slow smoking its okay to use this rub, but brown sugar can darken or burn if temps go very high, so for very long smokes consider using half the brown sugar or apply the rub later in the cook. for high heat grilling keep an eye for flare ups.

8. During cooking you can spritz with apple juice or a vinegar mix to keep surface moist and help flavor development, reapply a light dusting of rub after a spritz if you want extra crust.

9. Store any leftover rub in an airtight jar in a cool, dark place for up to 6 months, shake or re-whisk before using again because sugar can clump over time.

Equipment Needed

1. Dry measuring cups (include 1/2 cup and 1/4 cup) and measuring spoons (tbsp + tsp)
2. Digital kitchen scale for extra precision if you want it
3. Medium mixing bowl
4. Fork to break up the brown sugar clumps
5. Whisk or food processor (pulse 5 to 8 times for a super fine mix)
6. Rubber spatula or wooden spoon for stirring and scraping the bowl
7. Small pastry brush or a squeeze bottle to apply mustard or oil as a binder
8. Paper towels to pat the meat dry
9. Airtight jar or spice container for storing leftover rub

FAQ

Q: How long will this dry rub stay good for? A: Stored airtight in a cool dark place it keeps strong for about 3 months, and okay up to 6 months. Brown sugar can clump over time so give it a squeeze or break it up before using.

Q: How much rub should I use per pound of meat? A: Aim for about 1 to 2 tablespoons per pound. Use closer to 1 for delicate fish or poultry, and around 2 for big pork shoulders or brisket.

Q: Can I use this on chicken, pork, beef and fish? A: Yes, it's versatile. Use less on fish and delicate white meat since the sugar and paprika can burn or overpower. For chicken, pork and beef it works great, especially with low and slow smoking.

Q: Any good swaps if I dont have an ingredient? A: Sure. No smoked paprika Use sweet paprika plus a splash of liquid smoke or a pinch of chipotle powder. No kosher salt Use about half the amount of table salt. No brown sugar Try turbinado or coconut sugar. Skip cayenne if you want milder flavor.

Q: Will the sugar in this burn on a hot grill? A: It can yes, sugar chars faster than savory spices. For high direct heat sears use less sugar or apply the rub after searing, or move the meat to indirect heat to finish.

Q: Can I turn this into a paste or sauce? A: Absolutely just mix with a little oil, vinegar, or citrus juice to make a paste, or stir into barbecue sauce to boost flavor. But remember once you add liquid it wont store as long.

The Ultimate Dry Rub Recipe Substitutions and Variations

Smoked paprika (1/4 cup): use regular paprika plus 1 tsp liquid smoke to get the smoky note, or swap in 2 to 3 tbsp chipotle powder for heat and smoke, or just use sweet paprika if you want it milder.
Light brown sugar (1/2 cup packed): dark brown sugar works 1 for 1 and gives a deeper molasses flavor, or stir 1 tbsp molasses into 1/2 cup granulated sugar if you dont have brown sugar, or try coconut sugar for a less sweet, caramel like note.
Coarse kosher salt (2 tbsp): if using fine sea salt or table salt use about half the volume because theyre denser, or use smoked salt to add extra smoke without changing other spices, but always taste as salts vary.
Cayenne pepper (1 tsp): swap with 1 tsp chipotle powder for smokier heat, or 1/2 to 1 tsp crushed red pepper flakes for texture and heat, or use hot paprika for milder warmth, or leave it out if you want no heat.

Pro Tips

1) Get the texture right. Break up any brown sugar clumps first, then pulse a few short times in a food processor if you want a fine, even rub. But dont overdo it or youll end up with a paste. If you skip the processor, whisk hard and check for salt or pepper pockets.

2) Make it stick. Pat meat dry, brush a thin coat of mustard or oil on, then press the rub into the surface instead of rubbing back and forth like youre polishing it. Pressing keeps the crust even and stops salty spots.

3) Watch the heat. Brown sugar darkens fast at high temps, so for very long cooks use less sugar or put the rub on later in the smoke. Keep an eye for flare ups on the grill and spritz with apple juice or a vinegar mix while cooking to slow scorching and boost bark. After a spritz, lightly dust more rub if you want extra crust.

4) Store and prep like a pro. Keep leftover rub in an airtight jar in a cool dark spot, label it with the date, and expect it to last months. If it clumps, break it up with a fork or give it a quick pulse before use so the flavors stay even.

The Ultimate Dry Rub Recipe

Recipe by Jot Punji

0.0 from 0 votes

I've perfected my Rib Rub Recipe, a pantry-friendly blend that pairs with ribs, chicken, brisket, and wings and relies on a surprising balance of spices and salt.

Servings

servings

Calories

kcal

Equipment: 1. Dry measuring cups (include 1/2 cup and 1/4 cup) and measuring spoons (tbsp + tsp)
2. Digital kitchen scale for extra precision if you want it
3. Medium mixing bowl
4. Fork to break up the brown sugar clumps
5. Whisk or food processor (pulse 5 to 8 times for a super fine mix)
6. Rubber spatula or wooden spoon for stirring and scraping the bowl
7. Small pastry brush or a squeeze bottle to apply mustard or oil as a binder
8. Paper towels to pat the meat dry
9. Airtight jar or spice container for storing leftover rub

Ingredients

1/2 cup packed light brown sugar
1/4 cup smoked paprika
2 tbsp coarse kosher salt
2 tbsp freshly ground black pepper
2 tbsp Garlic powder
2 tbsp onion powder
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp Dry mustard powder
1 tsp cayenne pepper
1 tsp ground coriander

Directions

Measure everything precisely: 1/2 cup packed light brown sugar, 1/4 cup smoked paprika, 2 tbsp coarse kosher salt, 2 tbsp freshly ground black pepper, 2 tbsp garlic powder, 2 tbsp onion powder, 1 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp dry mustard powder, 1 tsp cayenne pepper, 1 tsp ground coriander.
Put the brown sugar in a mixing bowl and break any clumps with a fork, then add all the spices on top. if you want a super fine mix pulse everything 5 to 8 times in a food processor, otherwise whisk or stir vigorously until uniform.
Smell it, give it a tiny taste if you must but remember its salty, adjust only if needed (less salt if you prefer). make sure the salt and pepper are well distributed so you don't get salty spots.
For best adhesion, pat the meat dry with paper towels, then lightly coat with a binder like yellow mustard or a thin brush of oil, this helps the rub stick and form a crust.
Apply the rub generously and press it into the meat with your hands, dont rub back and forth like you're trying to polish it, press and pat so it sticks. use about 1 to 2 tablespoons of rub per pound of meat as a starting point (more for big briskets, less for thin cuts).
Let the seasoned meat rest uncovered in the fridge for at least 1 hour, preferably overnight, this helps the flavors penetrate and the surface to dry a bit for better bark.
Cooking tips: for low and slow smoking its okay to use this rub, but brown sugar can darken or burn if temps go very high, so for very long smokes consider using half the brown sugar or apply the rub later in the cook. for high heat grilling keep an eye for flare ups.
During cooking you can spritz with apple juice or a vinegar mix to keep surface moist and help flavor development, reapply a light dusting of rub after a spritz if you want extra crust.
Store any leftover rub in an airtight jar in a cool, dark place for up to 6 months, shake or re-whisk before using again because sugar can clump over time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.