Rib Dry Rub

Total Time:
10 min
10 min

about 9 tablespoons, enough for 4 servings

  • 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

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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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    91 Reviews
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    Well I adjusted after reading all the reviews. I used half the kosher salt, omitted the chili powder, doubled the brown sugar and found the heat to overpower the ribs to the point I couldn't tell they were ribs. I too am disappointed that I wasted the ribs but we live and learn.
    Simple and very tasty! Might be a little spicy for some but I know WE won't be using BBQ sauce anymore!
    I like the heat and kept the spicy, but cut the salt by about half and because I like the sweet, caramelized texture of well done ribs put in 4-5 times as much brown sugar. I looked and tried many rubs and this is the one I always come back to, (with my tweaks). Thanks Bobby.
    Very simple and tasty rub. However, my husband found it to be a little spicy but likes it. Cut the peppers if you're not into the hot spicy foods and you'll have yourself a great rub.
    I thought this rub was very simple and the ribs tasted great!!!!
    Too salty (even though I used sea salt and not much of the heat came through. Still seeking THE dry rub.
    Check AmazingRibs.com for Memphis Magic powder and Rendezvous' dry rub. They're both great. I start at Big Lots for supplies.
    Great flavor although I did cut the salt by 1/2 and when I use the recipe again I will cut it by an additional 1/2.
    It was very good, the cayane added a lot of bite though.
    Followed this recipe exactly, except I only put in half the salt. It came out perfect. Everyone was pleased...my brother-in-law even asked where did I buy the dry rub! Even my mom who is a picky eater said the ribs were excellent. 
    BTW: Please do not slather these ribs with any BBQ sauce. Good ribs do not need any BBQ sauce to "enhance" its flavor. Why spend all your time barbecuing the ribs then only to douse it with sauce?
    Not bad, but it had more of a "chili" taste to us and the guests. I'll eliminate the chili powder all together next time, and double the brown sugar. Still a good rub though, I'll use it as a base and add to it.
    This rub is easy to prepare. When the ribs came out of the oven I wanted to brush them with a well known barbecue sauce from a famous restaurant, but everyone wanted to dig in the way they were and refused to apply the sauce. They were excellent right out of the oven!. You can cut the salt if you prefer. I slow baked the ribs in the oven, foil wrapped. Less than a five stars rating would be an insult.
    I've used a rub similar to this and my ribs come out great everytime! I do use a smoker. However, I start out with charcoal only in the firebox and about 10-12 coals under the grates. Avoid a lot of direct heat on your ribs. Keep your temp around 225 and spray ribs with apple juice every 30 min. Place 3-4 chunks of soaked applewood in firebox for last hour of cooking. It'll take your ribs approx. 4 hours to cook. Keep your damper set so the coals can breathe. Also, you will need to add coals 1-2 times during cooking!!
    Excellent recipe as written, or as a starting point for experimentation to suit your personal tastes.
    Very good. I poured over some cider before putting in the oven and then twice more during cooking, put the ribs on a grill rack and covered in a foil tent. For the last hour I put on some BBQ sauce and they tasted amazing - so tender! I Had them in for 2 hours at 175c and another 2 at 125c.
    A little too salty for my taste. This my first time using a dry rub. What I'll do next time is pack the ribs in rock salt for half an hour, dry them off and rub in this recipe without the salt. I think I'll step up the paprika, cayenne, white and black pepper too.
    This makes a good base rub. I grind cummin seeds for that ingredient. I also grind and add 1Tbs each ground fennel and corriander seeds along w/fresh ground peppers (perfer multi pepper seed grind. Leave the salt portion, it is diluted by the extra ingredients. Use dark brown sugar. Apply w/latex gloves.
    Doubled the recipe and used on 2 racks of pork ribs. Baked in the oven at 400 for an hour. Covered ribs in BBQ sauce and put back in the oven for 20 min at 350.
    Best dry rub ever. I cut the salt in half. Used it on pork spare ribs tonight. Gonna use it on chicken tomorrow.
    Kick butt rub! Thanks Bobby!!!!
    Used this rub for the 1st time yesterday and the ribs turned out pretty good. I think the Jack Daniel's BBQ sauce from TGIF's had something to do with the success as well. I substituted onion powder for the granulated onion so next time I'll stick to the recipe.
    My husband used this rub on Chicken and OMG! Very tasty. We soaked the chicken in a salt brine and then rubbed the chicken down and then roasted it. Amazing!
    This rub is excellent. The little something you might be looking for is worcestershire sauce. I rub down the ribs the night before and drizzle with w. sauce. The quantity of rub is perfect for 6 racks. Smoke them 3 hours at 200 with a little hickory or mesquite wood, then finish and carmelize on the grill with good sauce until bones easily tear when flexing the rack.
    Very tasty! My family loved it.
    WAY too salty.
    WARNING: Way too spicy hot. Too bad that the instructions didn't say to "be careful when putting this rub on your ribs and only use it sparingly". It totally ruined 2 racks of baby back ribs. I'll go back to using just salt and freshly ground pepper and then adding "Sweet Baby Ray's"! Also, I wasted a whole lot of spices ($$ making this rub cause I thought it would be good. :(
    This was pretty good. Thought it was missing a little something, but not sure what.
    This was by far the best dry rub I've used. The only thing I did different was use smoked paprika instead of regular. The ribs were juicy & full of flavor. I'd certainly use this again!
    Very good recipe. Full of flavor, but I only give it 4 stars, because it needed something, but I'm not sure what - maybe a liquid poured over it at the end. Still, the spices work together very nicely. 
    I have been using this recipe for years and I cannot begin to describe how popular my ribs are! Great dry rub!!! I love the taste!
    One trick a buddy of mine taught me. Rub down your ribs BEFORE you freeze them. Flavor soaks in like you wouldn't believe!
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