I’ve tried quite a few rib rub blends in the past, but this one is by far the best. It’s packed with so much flavor and depth that my baby back ribs always turn out perfectly seasoned.
What’s in This Rub?
This recipe uses a variety of herbs and spices, with dark brown sugar as the most prominent one. It adds sweetness as well as a subtle hint of molasses.
Other notable ingredients of this rub include cayenne, mustard, and smoked paprika. These spices balance out the sweetness and add a touch of smokiness — which is a must for every BBQ cookout!
To round out the flavor, I use onion, garlic powder, and allspice. These add aromatic notes that give the rub a complex, layered taste.
Swap Suggestions
I’ve made this rib rub recipe time and time again, and through that process, I’ve perfected the ratio of each spice.
However, since everyone has different preferences, I’d like to offer you some options in case you want to swap out an ingredient but still achieve a similar result.
- Instead of brown sugar, you can try coconut sugar to make your rub paleo-friendly.
- Instead of allspice, you can use nutmeg or cinnamon to infuse a bit of earthiness.
- If you want it extra spicy, you can add red chili peppers or Korean chili flakes.
- If you want to add more depth, add a pinch of coriander or cumin.
There are really a lot of ways to customize this rub, and I want you to find the perfect blend to season your ribs!
Pro Tip: Use Fresh Herbs and Spices
It’s important to note that dried pantry seasonings tend to lose their potency over time. So, if you want to infuse strong and bold flavors into your ribs, be sure to use fresh ingredients.
Usually, your herbs and spices can last up to 2 years when stored properly.
But if you’re not sure how long you’ve had your spices, a simple test is to grab a pinch of the powder, rub it between your fingers, and sniff.
If you can barely smell it or it has a musty odor, it’s time to replace it with a new one.
How To Season Your Ribs With This Dry Rub
Once you have a fresh batch of this tasty rub, you can use it to season your ribs. And since it has enough flavor, you can skip the salt and pepper!
Make sure to cover the entire slab with the spice blend until no more rub will stick. After that, you can grill your ribs right away.
Or, if you have some time to spare, you can leave them in the fridge for a few hours to allow the flavors to develop better.
Dry Rib Rub on Grilled Baby Back Ribs
Make the best grilled baby back ribs you’ve ever had with this dry rib rub recipe that’s packed with fresh herbs and spices.
Ingredients
- 2 racks of baby back ribs (around 2 pounds per rack)
To make the dry rub:
- ½ to ¾ cup of packed dark brown sugar (or coconut sugar)
- 2 tablespoons EACH of kosher salt, onion powder, and smoked paprika
- 1 tablespoon EACH of dry mustard, granulated garlic, and ground black pepper
- 1 teaspoon EACH of cayenne pepper and allspice
Instructions
- Make the rub by placing all the ingredients in an airtight container — preferably a jar — then, give it a gentle shake to combine.
To make grilled baby back ribs:
- Now, season your baby back ribs with the rib rub, making sure to press it onto all sides for proper adherence.
- Wrap your ribs in foil, tucking the end pieces to completely seal your ribs inside. Place it in the fridge to rest for 30 minutes to an hour.
- In the meantime, prep your grill by preheating it to 350 degrees F. Leave one area unlit for indirect heat.
- With the foil wrapping intact, place your ribs on the unlit section of your grill. This will help your racks to cook low and slow using indirect heat.
- For now, you can leave them alone with the lid closed for two hours. You’ll know they’re ready when the internal temperature is somewhere between 180 to 190 degrees F.
- At that point, carefully remove the foil packs from the grill and unwrap them. Let your ribs rest for at least 10 minutes before slicing.
Notes
Image credit to @acjarrett.
Featured image credit to @lowcarbwithjennifer.
