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Rib Dry Rub

This quick and easy dry rub recipe combines a blend of common spices like cumin, paprika, and various peppers with brown sugar and salt to create a flavorful seasoning for ribs. Requiring only 10 minutes of prep, it yields approximately 9 tablespoons, enough to generously coat a rack of ribs, infusing them with a balanced sweet, savory, and spicy profile.
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Prep Time 10 minutes
Total Time 10 minutes
Course: lunch/dinner
Cuisine: American
Calories: 174.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar
  • 2 tablespoons kosher salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper

Equipment

  • 1 Measuring Spoons For accurate ingredient measurement
  • 1 Large Mixing Bowl For combining all dry ingredients
  • 1 Whisk or Spoon For thorough mixing
  • 1 Airtight Container For storing the dry rub to maintain freshness

Method
 

  1. Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

Notes

For optimal flavor, ensure your spices are fresh; stale spices significantly diminish the rub's aromatic impact. Toasting whole cumin or black peppercorns lightly before grinding them can intensify their fragrance. When applying, pat the ribs thoroughly dry before generously coating them with the rub, ensuring an even layer on all sides. For best results, allow the rubbed ribs to rest in the refrigerator for at least 4 hours, or ideally overnight, to allow the flavors to penetrate the meat. Adjust the cayenne pepper to control the heat level according to preference. Consider adding a touch of smoked paprika for a deeper, more complex smoky note.