Dry Rub for Ribs

Not optional. Don't even think about it.

Eating barbecue ribs prepared without a dry rub is like going to the beach on a cloudy day. Things are not so cheerful, you know something is missing, but you get through it. Nearly all barbecue professionals and passionate amateurs use some form of dry rub for ribs. For the major impact it makes on flavor and appearance, a good rub is NOT a step you can afford to skip. Do not waste your time trying to get the most flavorful ribs if you think dry rubs are optional. (At least don't serve them around here....lol.)

Here's the Rub — and the Sauce Wars It Starts

When you decide to use a dry rub for ribs, you may find yourself accidentally pulled into the sauce wars. It is a tale of two cities. Those who prepare ribs Kansas City-style make sure they're served with a tomato and molasses-based thick, sweet sauce. Those who prepare ribs Memphis-style serve them dry — without sauce. These are not laws, but guiding principles. Yes, there are other factions in the sauce war saga, but let's not open that barrel today.

With Kansas City-style ribs, the dry rub is made with a base of sugar — brown sugar. With Memphis-style ribs served dry, the rub is a base of spices and salt with very little sugar, if any. Do what you like. We like ours on the sweet side.

What a Dry Rub Actually Does

Enhances appearance — paprika or chili powder creates that beautiful red-brown color
Helps seal in juices and the flavor they carry
Complements the meat's natural flavor — sugar, salt, spice = yes
Creates a delicious crust or "bark" on the ribs, if the smoker environment isn't too moist

The Basic Dry Rub — Four Ingredients, Equal Parts

A good base for most any rub (except Memphis-style) is equal parts of:

Brown sugar — dark brown sugar for a richer, deeper taste
Salt — coarse salt works better than fine. Sodium-conscious? Use half as much salt as the other three.
Black pepper — coarser grind preferred
Paprika — make sure it's fresh. Old paprika is flavorless paprika.

From there you can add almost any spice for extra flavor — sweet, tart, tangy, pungent, spicy, exotic, or just plain weird. The full spice shelf to consider: allspice, cinnamon, anise, chili pepper, cumin, mustard, sage, lemon pepper, nutmeg, thyme, ginger, celery salt, white pepper, cayenne, chili powder, oregano, basil, curry, rosemary, dill weed.

Three Ready-to-Use Recipes

Kansas City Style

1/2 cup brown sugar • 1/4 cup paprika • 1 tbsp black pepper • 1 tbsp salt • 1 tbsp chili powder • 3/4 tbsp garlic powder • 3/4 tbsp onion powder • 1 tsp cayenne

Memphis Style (dry finish)

4 tsp paprika • 2 tsp salt • 2 tsp onion powder • 2 tsp fresh ground black pepper • 1 tsp cayenne • 1 tsp dry mustard

Spicy Style

1 tbsp garlic powder • 1 tbsp paprika • 1/2 tsp hot chili powder • 2 tsp ground cayenne • 1 tsp salt • 1 tsp black pepper

Tips for Using Your Rub

Use fresh ingredients — old spices are oxidized spices and taste like it
Buy whole spices and grind enough for one use if you can
It's called a RUB — use your hands, apply thoroughly and evenly
Never reuse any rub that has contacted raw meat
Extra rub? Store airtight in a cool place, or the freezer
Avoid store-bought rubs with artificial additives and chemical flavorings
Plan on 1/4 to 1/3 cup of rub per rack of ribs

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Smoking Pork Ribs → Best Wood for Smoking → BBQ Sauce → Sauce Recipes →