Rib Dry Rub

Total Time:
10 min
Prep:
10 min

Yield:
about 9 tablespoons, enough for 4 servings
Level:
Easy

Ingredients
  • 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
Directions
Watch how to make this recipe

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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4.4 105
Love this rub exactly as written!  <br /> item not reviewed by moderator and published
<span>First sentence: Mix in large bowl. Second sentence: Store in airtight container.</span><br /><span>This is obviously not intended for 1 rack of ribs, but as a premade mix. I read the reviews, and made a small batch exactly 1/4 the size called for and tasted it first. Yes - the salt is too much. I substituted the salt for low sodium meat tenderizer and cut it to 2 teaspoons. I like a lot of garlic so I added an extra 2 teaspoons. A light coat is all you need for each rack, as the flavors pack quite the punch. I let sit overnight to let the flavors meld with the meat. Yumm! </span><br /> item not reviewed by moderator and published
My family went crazy over the ribs when I used this recipe for rub. I cut the salt in half to accommodate our tastes and since my daughter does not care for spicy foods I substituted 1/2 tsp of ground ginger in place of the cayenne. I was able to use all of the rub to cover 3 full racks of baby back ribs.  item not reviewed by moderator and published
For the reviews that say it's too salty or too spicy, I believe the problem is that the recipe does not specify how many pounds of meat it is intended for.  From previous experience, the 2 Tbsp of salt called for would be for 7-8 racks of ribs. I used the rub for a 1.5lb pork tenderloin and modified the quantities like this:  anywhere it said 1 Tbsp I used 1/4 tsp except for the brown sugar which I left at 1 Tbsp because we like things sweet and charred.  For the salt, I used 1/2 tsp Kosher salt and it was perfect. item not reviewed by moderator and published
cut back on the salt just a bit used 1.5 tbl, and also on the cumin   i'm not a cumin fan . but i added 1  tablespoon of cocoa and i doubled the paprika.   rubbed and covered for 24 hours and wowow. item not reviewed by moderator and published
Way too much cayenne pepper, you have tu use 1/3 teaspoon to make it work, other than that perfect.(you can also put a little less salt) item not reviewed by moderator and published
This is a great rub, but the other reviewers are right about the salt, sugar and heat. I cut the salt to about 2 teaspoons (add at end and taste as you go), cut the chili powder and cayenne back about 1/3, and quadrupled the brown sugar. It was very tasty, but still a bit hot for our tastes. I'll just cut the chili powder and cayenne in half next time. It's a good rub. I tent the ribs in foil and cook dry at 300 for 2 1/2 to 3 hours till they are falling off bone. Last half hour to hour, I open up and brush with BBQ sauce. They are good! item not reviewed by moderator and published
As written, inedible. If the salt were left out, it would be a 5-star rub. This turned our expensive rack of ribs into an absolute salt lick; the recipe is tailor-made for middle America's whacked-out desensitization to salt due to processed foods. But the other spices were a good combination; we like spicy and this would be great without the salt. Will try again with perhaps 1t of salt (1/6 the original amount called for). And an indication as to how many racks of ribs this would work for, would be helpful. item not reviewed by moderator and published
The flavor was wonderful but it was extremely salty. I had to scrape the rub off before eating them because of the salt. Next time I'll cut the salt back to 2 teaspoons. item not reviewed by moderator and published
This is a great rub when used in a 3-2-1 cooking method on ribs. For the braise (the "2" part) I use apricot beer, brown sugar and honey. I don't cut the salt like others here but then again my braise is pretty sweet. Rub is put on 1 hour before and wrapped air tight, don't want to leave the rub in too long with that amount of salt. I've been making ribs this way for years now and friends often describe them as "life changing" item not reviewed by moderator and published
Good flavor, but FAR TOO SALTY. I would try again however I would reduce the amount of salt from 2 tablespoons to perhaps 1 teaspoon. item not reviewed by moderator and published
Way too salty and needs more brown sugar. Otherwise good. item not reviewed by moderator and published
Awesome rub! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Simple and very tasty! Might be a little spicy for some but I know WE won't be using BBQ sauce anymore! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Outstanding because so simple. I rubbed my ribs with a very light coat of white vinegar then I applied the rub. It was a bit salty however, next time I will use Himalayin salt instead of table or kosher salt. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I thought this rub was very simple and the ribs tasted great!!!! item not reviewed by moderator and published
Too salty (even though I used sea salt and not much of the heat came through. Still seeking THE dry rub. item not reviewed by moderator and published
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. item not reviewed by moderator and published
It was very good, the cayane added a lot of bite though. item not reviewed by moderator and published
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? item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
Excellent recipe as written, or as a starting point for experimentation to suit your personal tastes. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Best dry rub ever. I cut the salt in half. Used it on pork spare ribs tonight. Gonna use it on chicken tomorrow. item not reviewed by moderator and published
Kick butt rub! Thanks Bobby!!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Very tasty! My family loved it. item not reviewed by moderator and published
WAY too salty. item not reviewed by moderator and published
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. :( item not reviewed by moderator and published
This was pretty good. Thought it was missing a little something, but not sure what. item not reviewed by moderator and published
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 &amp; full of flavor. I'd certainly use this again! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
One trick a buddy of mine taught me. Rub down your ribs BEFORE you freeze them. Flavor soaks in like you wouldn't believe! item not reviewed by moderator and published
Perfect! I used it for pulled pork!! Loved it! item not reviewed by moderator and published
This Rub is the best! I put the rub on my ribs the night before.The next day after my fire gets hot, I put mesquite wood chips on the fire and then, I put my ribs in a rib rack and let them smoke on the Weber. The ribs are tender and with the mesquite chips, they have a nice smoke flavor. SIMPLY DELICIOUS item not reviewed by moderator and published
I AGREE WITH THE OTHERS....THIS IS GOOD ON CHICKEN AND PORK item not reviewed by moderator and published
This is the very best BBQ rub. Be sure to try it on chicken, pork chops and even fish. It even works great if used to make a wet mop for grilling. It is superb! item not reviewed by moderator and published
My FAVORITE dry rub so far!! Easy to make and especially like the sugar/salt/spices ratio. . . Always keep around in a jar year-round. THANK YOU :D item not reviewed by moderator and published
I thought the rub was great - not too salty like other reviewers. I did swap out regular chili powder for chipotle chili to give it a little extra kick. Yumm! item not reviewed by moderator and published
Made these ribs today. Fantastic! I used half the salt and added 1/2 teaspoon ground cloves. Highly recommend this recipe. item not reviewed by moderator and published
not wanting to use my precious stash of Zach's rub (LaPorte,TX, I tried this out. Reading the reviews, I kept reading about too much salt. Y'all do realize that if you sub regular table salt for kosher, that the measurements are not the same.Also, white pepper has a lot more heat than black pepper, so ya might want to cut back on that if it was too spicy for your tastes.That said, i doubled the chili powder, added 1 tbl. dry mustard, and 1 teas. msg, and it is now quite similar. item not reviewed by moderator and published
Doubled the recipe but cut down on salt and cayene pepper. Wasn't real sure at first, but after slow roasting for 2 hours my husband thought it needed "something". I poured a apple cider beer over and basted for another 2 hours and WOW! I will never buy a barbecue sauce ever again! item not reviewed by moderator and published
loved it! I followed the other reviewers and cut the salt in half and it was EXCELLENT! Also, I just put about 2 tsp black pepper since me and cayenne arent friends! lol, great rub, cant wait to make it again item not reviewed by moderator and published
The ribs were very tender. But to salty. Next time I would use a quarter of the salt called for. item not reviewed by moderator and published
Unbelievable, made this at least 5 times already for ribs. I even used it on pork tenderloin and it was amazing, my kids ate the entire tenderloin for the first time ever! A real winner! Thanks for recipe item not reviewed by moderator and published
I was desperate and couldn't find my dry rub recipe (the jelly jar was almost empty and it's Labor Day weekend!) so I hopped on my favorite website and scanned the dry rub recipes, looking for something that most closely resembled the lost recipe for my rib rub. This was soooo close, but even better. Thanks for saving my backyard bash with this excellent dry rub - fantastic on the country pork ribs!!! This is definitely a keeper. item not reviewed by moderator and published
Ok, so I just bought my husband a gorgeous gas grill(ALL THE BELLS AND WHISTLES!) and being the 4th of July was comin up, he wanted baby back ribs and I was checking out different rub recipes and OF COURSE I went to Bobby Flay's "casa" and I decided on this one.....HOLY CHIHUAHAS!!!! Absolutely amazing and now I am insisting on ribs at least twice a week!! I'm from New Mexico, my husband is a Bay Area snob and I have turned him into a chile lover....I will NOT try any other recipe...gotta try it you guys!!!!!! Mucho Gracias and ARRIBA!!!!! item not reviewed by moderator and published
like others have said here, this is a great rub. but next time I will probably eliminate the salt altogether, It is way too salty for my taste. But other wise, it is a great rub. I did add a little to it. I added some Old Bay and dry mustard. I wasn't able to marinade it for too long, about 2 hours and cooked it over charcoal for 2.5 hours. turned out to be the most tender ribs I have ever cooked. will use rub again with some minor changes. item not reviewed by moderator and published
I tried this today, good flavor except way too much salt. I will cut in 1/2 next time and see how it goes. Added the Neely's sauce and wow! Just glad it was sweet to cut the salt... item not reviewed by moderator and published
This rub was fantastic. My husband LOVED this. It was easy to make and all the ingredients are staples in our house. The first time I made it as the directed. The second time, I cut back the salt. So, beware if you are watching your salt intake. That being said, this one is a winner and my go to recipe for ribs. Thank you Bobby!!!!!!! item not reviewed by moderator and published
Had to give it a 5 star because my dry rub that i've used for years is almost identical. The only thing I don't use that's on here is sugar since it has a tendancy to burn on the grill. I do use ground dry mustard in my rub which isn't on here. And when i do ribs, there's never enough made people go so nuts over them. Keep this one on your list for grilling! item not reviewed by moderator and published
Triple the batch size and you'll have enough for months. item not reviewed by moderator and published
I used this recipe for my goat leg, which I smoked after the leg sat marinating for around 17 hours. The rub was extremely easy to make-most of the spices are normal household spices found in your spice cabinet. The flavor of the rub was simply amazing, and the aromas of the BBQ were mouth-watering. The smokiness of the rub was perfect, as was the sweetness from the brown sugar. This rub was a winner in my house, and I will definitely use this again on just about any meat. item not reviewed by moderator and published
I have been testing rib rubs for 2 years now and I am convinced this is the only rib rub for me! I do not care for cumin but in this recipe it works with all the other spices perfectly. I apply the rib rub lightly. The flavor is awesome and my family loves the ribs prepared with this rub. Thanks Bobby!!! item not reviewed by moderator and published
We used this on baby back ribs and it was sooo good. The perfect seasoning. We used the Neely's barbeque sauce to baste at the end of cooking. Delicious!!!! item not reviewed by moderator and published
TREMENDOUS FLAVOR TRIED THIS ON SOME PORK CHOPS AND WAS PLANNING ON USING A MOP SAUCE AFTER LAST TURN BUT THOUGHT THAT BOBBY IS PRETTY CLEVER. GLAD I CHECKED LOVED IT NO MORE SAUCE NEEDED. WILL TRY ON CHICKEN AS OTHERS SUGGESTED IF YOU KNOW HARD CORE BBQING THEN YOU KNOW WE BBQ ANYTHING AND EVERYTHING FANTASTIC RUB THANKS BOBBY MY WIFE &amp; I ARE BIG FANS OF YOUR SHOW WE WILL BE ADDING THIS TO OUR TAILGATES item not reviewed by moderator and published
This is an amazing go to recipe - I had all the ingredients in my spice cabinet. My husband unfortunately for me does not like cumin so I substituted coriander and it was fantastic. As far as spice, be careful it is heated - I love spicy and it is definitely heated, but perfectly well rounded with the brown sugar. I did not measure exactly I just dumped and eye-balled. I rubbed it on country style pork ribs and baked at 400 degrees until done and the smell in the house was out of this world. This is my new staple rub - Thanks Bobby - Delish! item not reviewed by moderator and published
This rib rub is great and wonderful. Now that statement I make is without actually trying them on ribs. Now my next statement may be heathenistic in the eyes of hardcore BBQers out there. I've used this on chicken instead of ribs, and the flavor transfers over quite nicely. It's versatile, the recipe has been used as an extra coating before frying, baked, and cooked on a grill. Each way is different but still tasty. A very easy way to spice up a simple meal using easy to find ingredients. Remember, it works well on chicken too. item not reviewed by moderator and published
I loved this Rib Dry Rub. I really wanna be a cook when i grow up. item not reviewed by moderator and published
Thanks for sharing. item not reviewed by moderator and published
Well overall it's fantastic.. However if you go buy your receipe,,completely, you'll find it's too hot, and much, much too spicey. So, when I use this receipe, I do "half" of the salt,,and just "ONE" of the peppers/chli's,,,,,and it's "GREAT", all of my friends from work feel so,,also! item not reviewed by moderator and published
This is the first dry rub recipe I ever tried, but I knew what I was hungering for and this was it! Based on a few other reviews, I cut down on the salt in the recipe. I generously coated the ribs and put them in an uncovered pan for 4 hours at 275 F. and for the last 15 minutes I put the ribs, pan and all on the grill with the lid closed. I basted them with some BBQ sauce, whatever is your favorite will be fine. The ribs were very tender, spicy, smoky and delicious! Completed my summertime feast with fresh Bodacious corn on the cob, iced tea, and home-made peach cobbler for dessert. Delish! item not reviewed by moderator and published
This rub is great I have used this rub many times with family, friends, &amp; co-workers. I vary the spice depending on my group &amp; the results are always perfect. I use a water smoker to cook the meat in most times but I have used a pit grill a few times and the results always outstanding. Thanks F.B. of N.J. item not reviewed by moderator and published
I enjoyed the process of making them too. Felt like I was on my own cooking show. item not reviewed by moderator and published
I love to soke ribs and decided to try this rub. I had about 40 people over and everyone love them! Downside no left overs. item not reviewed by moderator and published
I Would much rather eat ribs with this rub then go out to eat at a resturant!!!! I LOVE THIS RUB item not reviewed by moderator and published
I used this rub and made low and slow ribs. Cooked the ribs for 6 hours on 225 and then finished them on the grill, brushing with BBQ sauce for 10 minutes more. They were absolutely the BEST ribs I've ever eaten. The rub made all the difference. item not reviewed by moderator and published
excellent item not reviewed by moderator and published
Yummo! I covered some boneless skinless chicken breast and placed it on the grill. No left overs at my house tonight. I searched the internet for about an hour looking for a good recipe and here it is. My kids even like it and asked for more. NOT too spicy!!! item not reviewed by moderator and published
i use this recipe all the time. gives the meat the best taste ever. item not reviewed by moderator and published
I tried this rub on baby back ribs for a Mother's Day family party. The ribs were very tender but the rub was too hot for most people and the kids didn't like it at all. There was a lot left over so I don't think people liked them very much. item not reviewed by moderator and published
Very good, but I added a few of my own secret spices to it to give it a bit more kick. item not reviewed by moderator and published
I made this for a Labor Day BBQ. I had aprox 30 people over and they all loved it! I made it with aproximately 1/4 less salt than it's called for and it seemd just right. As a side note, some of the reviews had people complain it was too spicy. I thought it was just right and none of my guests seem to mind. In fact, I had some BBQ sauce on the side for those who wanted it. In the clean up, very little of the sauce was used. This is a easy to make rub that I will use again! item not reviewed by moderator and published
Easy to do and great tasting. I smoked the ribs and it turned out great. item not reviewed by moderator and published
We made this rub for a barbecue and we had several guests ask for the recipe! Perfect! item not reviewed by moderator and published
The flavor is intense and muddy. I tried this on a batch of baby back's which were smoked at 230F for about 6 hours. The spices really overpowered the pork flavor and the heat is a bit too much. Also, the rub consists of very "fine grain" spices that will stick to the meat (much like flower does). If you pack it on, it will form a tough-blackened-spicy skin on the ribs. If you decide to go with this one, I suggest that you pair it with a very sweet BBQ sauce or go easy on the rub. item not reviewed by moderator and published
I massaged country style ribs with this rub, grilled them, and tossed in my own homemade bbq sauce. They were delicious!!!! I will be using this rub all summer!!!! You have to try it. item not reviewed by moderator and published
I made beef jerky with this rub and it was OUTSTANDING. Best beef jerky I've ever had! Ribs turned out wonderful also. item not reviewed by moderator and published
Just love it! Second time I made it, I added more brown sugar. item not reviewed by moderator and published
i wanna cook this but nothing here to follow item not reviewed by moderator and published
had so much taste, did not need sauce for dipping while eating. great flavor item not reviewed by moderator and published
i TRIED THIS DRY RUB CAUSE MY GIRLFRIEND DOES NOT LIKE THE WET BAR-B-QUE SAUCE. i PUT THIS ON THE RIBS RAW, PLACED IN FOIL, AND WITH ABOUT A CUP OF APPLE JUICE AND SHE LOVED IT. item not reviewed by moderator and published
I have made this rub twice and in big batches. I like it on ribs, pork loin or butt, and chicken. It's a great all around rub. Thanks to Central BBQ for the recipe. item not reviewed by moderator and published
perfect item not reviewed by moderator and published
Best rub ever! item not reviewed by moderator and published
This made the ribs amazing! I used Sweet Baby Ray's sauce, and this for a first 'coat'. The spiciness combined with the brown sugar sweetness- won't be making ribs again without it. item not reviewed by moderator and published
I put this on ribs, roast, pork chops, salads, and popcorn. It is great. item not reviewed by moderator and published
Great Rub, I love it. item not reviewed by moderator and published
I used this with the jalepeno honey glaze from the spicy baby back rib recipe. It was delicious. I added a little brown sugar to the honey glaze, too. It was too perfect. item not reviewed by moderator and published
Check AmazingRibs.com for Memphis Magic powder and Rendezvous' dry rub. They're both great. I start at Big Lots for supplies. item not reviewed by moderator and published

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