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Dry Rub for BBQ Ribs

Dry Rub for BBQ Ribs

It takes just minutes to make homemade dry rub. If your ribs are large, you may need to double this recipe. - Jenny Jones

Prep Time: 5 minutes

Total Time: 5 minutes

Makes: Makes about 1/4 cup

Dry Rub for BBQ Ribs

Ingredients:

  • 1/4 cup brown sugar
  • 2 teaspoons chili powder (not powdered chili)
  • 2 teaspoons sweet paprika
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground pepper

Instructions:

  1. Combine.

127 Comments on "Dry Rub for BBQ Ribs"

  1. Davey

    Jenny, you make my life so much easier in the kitchen. Love all of your recipes. I refer all of my friends to your Website

  2. Richard

    Has anyone tried to keep these delicious ribs warm for an hour or so without making them tough. Just freeing up the oven for other food needing attention. Thanks/ 2 days before party

  3. Richard

    How to keep cooked ribs warm for an hour or so without losing any of texture or flavor.

  4. tom burke

    Will this rub work for pork steaks as well

    • Jenny

      You can mix and match any dry rub on any meat if you like the flavor.

  5. Richard

    I know for sure l will try your dry rub. Have 40 or so people coming so l will be cooking 4 racks of baby backs.can l not only cook these on middle rack but also can l cook them on lower rack if needed to. Will the ones on the lower rack burn. Or do l rotate half way through cooking time.

    • Jenny

      I would try to cook them all on the middle rack but if you use two racks, I would rotate them halfway through. They won’t burn at 300 but it will help them cook more evenly.

  6. Maria

    I tried your ribs with the barbecue sauce. It was really, really good. And, it was quite easy. Sheer perfection! Thank you so much for sharing.
    I didn’t realize that this is THE Jenny! I’m going to follow, and try all your creations. 😀

  7. Kat

    I quadruple this rub and store in a mason jar. Fabulous! Best rib recipe on the planet. The ribs are done when you smell ribs. Time to add BBQ sauce and broil. If you over cook ribs they’re dry as dust. Best rib recipe on the planet.

  8. Cindi

    Wow-we made these ribs on Memorial day. (3 racks) First time I ever made ribs. Grilled them after baking. Yum! They came out very tender and had a great flavor. Family loved them. AND they were so easy to make. I don’t know why I never made them before. They were not as juicy as I had hope but were tender and fell off the bone. Any tip on how to make them a little juicier?
    Again – we loved the easiness and taste of this recipe. I’m glad I found you on You Tube! Thank you so much.

    • Kat

      Hi Cindy. I make this recipe all the time. Are you buying loin ribs with bone in or country ribs? This is for bone in and should be roasted covered meat side up. Ribs are done when you smell ribs. 2 and 1/2 hr at 300 or about 1hr and 15 min at 350. Overdone ribs are dry as dust. I use the oven…they cook too fast on my grill.

  9. Momma Mia

    We omit the sugar and use on brined chicken thighs and breasts, delicious. I interchange smoked and sweet paprika. We have rubbed on chuck roast and browned meat for pulled beef mollettes or beef pile-ups on pita. Thanks for easy and tasty rub that is versatile. I have used nearly 20 of your recipes in 1 month, we cook all our meals and I have hundreds of cookbooks! I rarely adjust your recipes, usually less sugar, big happy anomaly.

  10. Sovanna

    I couldn’t find sweet paprika can I use smoked paprika instead?

    • Paul Lee

      I used smoked paprika and it came out fine. It added a little smokiness to the flavor. I also used yellow mustard since I did not have any mustard powder. I put a little squirt of the mustard on the ribs then rubbed it all over the ribs. I then sprinkled the rub on the ribs. After giving them a good coating of dry rub I wrapped them in foil and refrigerated them for about three hours. I cooked them in a pressure cooker on a steam basked to keep them out of the liquid. I used twelve ounces of beer for the liquid and cooked them at full pressure for thirty minutes with natural release, basted them with a heavy coating of barbecue sauce and finished them on the grill for sixteen minutes to let the barbecue sauce caramelize on the ribs. They came out fantastic.

  11. Maria Sanchez

    I’m not quite sure when you say chili powder but not the powered kind? What kind did you use?

  12. Newbie

    I don’t have Mustard Powder with me, but is it ok if I rub the ribs with mustard after I squeeze lemon on it and then put the rub ?

    • michelle

      i made this without the dry mustard and it still turned delicious . .

  13. Learning2cook

    I made this recipe and it turned out perfect. Love this recipe. If I wanted to use beef ribs for someone who doesn’t eat pork, how much would the recipe or cooking instructions differ?

  14. Ken

    Ran across your web site several months ago and had the chance to make this recipe two months ago. Everyone loved it and the ribs came out exactly like you said Fall Off the Bone. Making it again tonight!

  15. Sunny

    I use real lemon juice in a bottle instead of a lemon.Great rib recipe.

  16. Frank L.

    Your BBQ recipe say “Brown Sugar”. You should adjust it to say Light or Dark Brown sugar.

  17. Fred Tycoles

    Much the same as my rub recipe. I like to add a smidgen of cummin. Yum Yum.

  18. Jennifer

    Hi Jenny gonna make this today…can I leave the ribs whole?

    • Jenny

      You can but they will fall apart if you try to cut them after they’re done.

      • GR

        I love and miss you, Jenny! Glad I found you here!
        I’m making your ribs right now )

  19. Walter

    Jenny, when you say 1 tsp of salt, are you referring to table salt or kosher salt? Does it matter?

    • Jenny

      With my recipes it’s always table salt and it does matter. They measure differently and table salt is more potent per measure than kosher salt.

  20. Mary

    Do you cover the ribs with foil when u put in oven??

    • Jenny

      In the recipe instructions and in the video I indicate that you cover the ribs with foil.

  21. Gary464

    Second time I’ve made ribs your way. They are wonderful in the oven, and even my wife (who doesn’t really like ribs) ate a bunch and said they were great. The second time I didn’t have the recipe handy, so I ad libbed the rub. I used 1/2 cup brown sugar, left out the salt, 1 tbls chili powder, 1 tsp. each oregano, mustard, paparika, 1/2 tsp garlic and onion powder, and 1/4 black pepper.
    What a forgiving recipe! It came out great, just a little sweet. I use Sweet Baby Rays sauces (Honey Mustard, in this case) and the ribs come out dropping off the bone and are delicious. Cooking, unlike baking, is not a delicate science that has to be “just so.” Still, I like to measure things by weight. Perhaps I’ll send you the weights on your recipe the next time I make it. They are always nice to have.
    Thank you for some wonderful cooking experiences.
    Gary

  22. Jenny Bailey

    Wonderful rub and ribs! Best I have ever made. Today is my 4th time making them because my family can’t get enough. I look forward to trying some more of your recipes! Thanks for sharing!

  23. Inese

    This has been my go to recipe for YEARS…. its absolutely the best and never fails. I don’t change the rub one bit. Then I top with Rays BBQ sauce.

    But Costco didn’t have its famous Baby back ribs so I grabbed spare ribs instead. ANybody know how much that changes the cooking time. Do I up it to 3.5 hours? Have no idea. They are about twice as big

  24. Angel Torres

    Thank you. I have made this recipe at three parties. and it has been a hit.

  25. Delores

    Thanks Jenny, if my ribs are not tender I don’ t want them. You really made my day

  26. Mei

    Oh how a wonderful was that. I’m going to make that for my family tomorrow Jenny. Thanks a lot for sharing that
    P/S don’t stop sharing your recipes

  27. Dandy

    Thank you for publishing a recipe that I can use for oven-baked ribs! Loved watching the videos on YouTube, now I’m on your site to learn the recipe. All the best!

  28. Amber

    I remember you since I was in Jr. high,I loved you. Glad you are doing what you love. Can I try this bbq rub on pork shoulder?

  29. Dace B

    Love the Video Jenny I am gonna try it on my new BBQ this week along with your sauce . BTW I am giving you a shout out from London,On

  30. Asia

    Hi Jenny if sweet paprika is not available, can it be replaced with smoked paprika? Any difference? Also any alternate ingredient for dry mustard in case not available? Thanks!

    • Jenny

      You would have to research the difference between the two paprikas and then decide if you want to use smoked (I have only used sweet) and I don’t know of any alternative to dry mustard. (sorry, I’m not much help!)

      • Asia

        Thanks for the feedback but i opted to follow your recipe as is and my hubby loves it! This month alone i cooked this recipe thrice already! Thank you so much!

      • DK

        Yes, use Smoked Paprika if you have it, or can find it. In fact it’s a standard ingredient in dry rubs here in the South. I also usually don’t use additional Oregano or ground mustard in my rubs (the chili powder probably has Mexican Oregano as an ingredient). I’ve been known to use lemon pepper and a bit of ground celery seed from time to time. The test of a decent rub is to add vinegar and mix. It should make a good vinegar sauce or cooking baste (smoker).

    • sandy

      i used just plain paprika and ground mustard, both by McCormick and these ribs were delicious. I was running out of time to make the sauce so i used Sweet Baby Rays bbq sauce, not too much, just enough to coat the ribs then under the broiler. They were fighting over the last one that’s how good they were.

  31. Don

    Jenny

    n this recipe, dry rub for bbq ribs, it doesn’t say how long to leave on before cooking. Cah I leave it on for 24 hours?

    Don

    • Jenny

      I don’t think it’s a good idea to leave the rub on for long so I rub and cook, but you can check around at other recipes.

    • Don

      Jenny
      Thank You for your reply.
      I will wait to put it on until I am ready to cook them tomorrow.
      I like my ribs chewy, but I always remove the membrane.
      Don

    • GR

      It’s just fine to leave a rub on for 2 hrs then cook. Rub ribs and let them come to room Temperature then cook.

  32. patty

    second time making this. we love it!! sure wish you’d do a lot more videos, jenny. we love watching you.

  33. Virgin

    What is the different between chilli powder and powdered chilli? Thank you

  34. Juliet

    Hi Jenny i never try better BBQ rub better then yours, thank you

  35. Amelia H

    10 stars- ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
    I’ve used your recipe about 3 times now with fantastic results, about time I left a comment. I use your rub and sauce as well, thanks Jenny!

  36. Sue

    Your rib recipe is 10 stars in my books. We use only your’s the best. Now trying your BBQ sauce for the first time.

  37. Sorin

    Should we butter the aluminum tray?I’m on the recipe now and will let you know.Bet it will be great.Tks

  38. Trina

    Can I use beef baby back ribs

    • Jenny

      I have only used pork so you may have to research for how long to cook beef baby back ribs. But you can use my rub and sauce.

      • Patricia

        I truly have never heard or seen ‘beef baby back ribs’ There are beef ribs, and or short ribs, which are cut from the beef loin rib…baby back would be a whole new kind of cut??

  39. Holly

    Would love to try it out

  40. Renee

    I also have no oregano I have basil though.
    Renee

    • Renee

      Also can I omit the salt due to husband having to watch his salt intake
      Renee

      • Jenny

        It won’t be my recipe any more with so many ingredients missing. Try looking for low-sodium recipes because they will likely compensate for the salt with more spices so it still tastes good.

  41. Renee

    I don’t have dry mustard is there anything else that I can substitute it for also do you think cumin would be ok in this.
    Mahalo (thank you) for your kokua ( help) in this matter.
    Kind regards, and Aloha,
    Renee

    • Jenny

      Without mustard and oregano it’s better to look for a different recipe for rub. There are LOTS out there so maybe you can find one that uses some of the spices you have. I don’t think you will find basil in any of them though.

      • Renee

        Ok thanks I think I will go to the store tonight and get the mustard and oregano. Is the salt a huge factor in the recipe? Due to hubby having to watch his salt intake.
        Mahalo for the quick response.
        Aloha,
        Renee

    • Anne

      It’s worth it to go out and buy what the recipe calls for. No substitutes.

  42. lyn

    What does it mean chili powder not powdered chili???

  43. leah flores

    Made this twice already and they were gone in a flash! The whole family loved it. The best baby back ribs we’ve had and it’s so easy to do: ) thank you for sharing this recipe ❤

  44. Fatima

    Hi Jenny, thank you for the clarification on ” chilli powder” and powered chilli”
    Would appreciate if you could let me know the spices required to make the “chill powder”.

    Simply love the way you explain every recipe of yours and the use of oil instead of butter.

    You make me smile. Thanks!

    • Jenny

      There are many variations of chili powder so it’s best if you look up some recipes for homemade chili powder and find one that you like or one that has spices you can get. The ingredients (all powdered) in my brand are: chili pepper, cumin, garlic, oregano, coriander, cloves, & allspice.

  45. Peggy

    These ribs were delicious!!! My husband and 17 year old son LOVED them!! And these are some really picky guys about ribs! They said they were the best they had ever had – even at their favorite restaurant!! Thanks so much for the recipe and the rub recipe! The ribs were GREAT!!

    • Anne

      Same here. My husband loved them. He said these ribs were the best he’s ever had.

  46. Selena

    Would this rub work on pork country style ribs?

    • Jenny

      Yes. A good rub works on a lot of different meats.

  47. Patty

    Hi for the sauce, would it be ok if I add liquid smoke?
    For the rub , planning to use smoked paprika
    Just wondering if the liquid smoke and the smoked paprika will clash in flavor

    • Jenny

      I’m sorry but I have never used either liquid smoke or smoked paprika so clearly, I am not able to help out with this.

    • Anne

      No, because you won’t get the wonderful taste of this recipe. It really does make a difference!

  48. Candy schultz

    In your recipe for your rib rub you say to use chili powder then in brackets u say don’t use powdered chili powder I think I understand it’s granulated chili powder not powdered like flour am I correct

    • Jenny

      I’m not referring to the texture but to the heat. Chili powder is a combination of spices and is not considered hot & spicy. On the other hand, powdered chili is pure ground chili pepper with nothing added and it’s extremely hot. A few people made the mistake of using pure powdered chili and said the ribs were too spicy hot to eat. Two teaspoons of Chili Powder adds a lot of flavor and very little heat. Two teaspoons of Powdered Chili makes the ribs too hot for almost anybody. I hope that clarifies it.

  49. Yoana

    I can’t find sweet paprika, been to two grocery stores, I only find one that just says paprika but not sweet. Can I just use paprika? Thank you

  50. Pin

    Do you have use a rub? Or can I just cover them and cook them in over and use the sauce after?

    • Jenny

      If you leave anything out, I would leave out the sauce. Most of the flavor comes from the rub because it cooks into the meat for 2 1/2 hours. If you don’t have all the ingredients for the rub, you can make a different rub recipe but I suggest you do use a rub.

  51. Sharon

    Just found your site,love your recipes,so easy to follow and I love your genuine smile,looking forward to trying your ribs recipe.

  52. Colleen

    I don’t have chili powder can I substitute for curry powder?

  53. Nols

    I never tried cooking ribs before until I found your recipe… it is sooooo good, my children loved it. I tried it five times now using BBQ sauce that I bought from Wal-Mart… I’ll try your homemade sauce next time… Im confident it will be much better… Thank you for sharing your recipe 🙂

  54. Toolmanted

    Thank you ! The ribs were succulent and I did not take the credit.I passed out your printed material to 11 guest with your web site.Thank you very much.

  55. Kim E-J

    wow! I saw the name and thought of you but then said nah, lol until I clicked your profile. I absolutely loved your shows. can’t wait to try this recipe. God Bless 😊

  56. Katie

    Your rub recipe has taken my ribs to a whole other level. On a side not this is probably the 5th time I have come to the website for the recipe and just now saw your picture and realized you are Jenny Jones, like 17-18 years ago I was on one of your talented kid shows lol. Thanks for the recipes!

    • Jenny

      Wow! What a great connection. Those were my favorite shows.

      • Mimmo

        Love your “Fall off the bone Ribs” video and recipe! Just discovered you, I’m a big ribs fan and I’m definitely trying this recipe! One question for you, Can the dry rub stay on the raw ribs overnight refrigerated? And will the results be more flavourful leaving the rub overnight or it does really matter? Thank in advance for your reply 🙂

        • Jenny

          Because the ribs cook for such a long time, I don’t think a longer time with the rub would make a difference. In fact, I’ve always thought it was better not to leave the rub on for too long so the salt can’t draw moisture out of the meat.

  57. Allen

    Jenny,
    How far in advance can you make the dry rub and the barbecue sauce for your great ribs.

    How long can you keep them both.

    Thanks you for your help

    Allen

    • Jenny

      I have kept both the rub in a jar (not refrigerated) and the sauce (refrigerated in a glass jar) for 2-3 months.

  58. Lori

    Do I have to use the mustard? I don’t have on handand was hoping to make them tonight.

    • Jenny

      Rubs come in all kinds of combinations. Mustard definitely adds a nice element to the rub but you can leave it out. There will still be lots of flavors from the rest of the rub and from the sauce.

      • Quinn

        I always do these without the mustard and everyone thinks I’m a genius, sorry Jenny they thought it was my own rub, I’ll let em know next time 🙂

  59. Joy

    Can u give me the recipe for the BBQ sauce that u make for the dry rub ribs? Thanks!

  60. Jeanette

    Just tried this yesterday. I didn’t have any chili powder, so I used red pepper instead–came out great! Everyone loved it. Thanks for sharing.

  61. Chrissy

    I can’t wait to eat these tonight and am saving all my FitnessPal points, lol! Just a hint, I put the rub on 2.6 lbs (14 ribs) of meat. I made one batch according to the ingredients above but needed to make another half batch to finish the last four ribs. Thank you for the recipe and all the great comments, this is my first attempt at ribs. Its cold here in WI so they will be going in the oven.

  62. Kara hodges

    Hi, do I have to use oregano for your rub? Or can I replace it with something?

    • Jenny

      It’s a very flexible recipe so you could try replacing it with marjoram or just leaving it out. Some people use cumin in their rub, others add thyme so you can also make it your own if you have a favorite herb.

  63. Benny

    I’m a Missionary living in Peru from Ohio and I have a large family and need solutions to easy great tasting complex as well as simple meals. By far your Experience, style, variety, sense of humor, tips, easy navigable web page and non nonsense sense in the kitchen has really blessed me. You are my turn to gal for good grub on so many levels. Thank you for sharing your love and heart in cooking.

  64. Brenda

    Thank you…thank you…. Thank you …..for providing thorough easy instruction and recipe!! These were a success with my family – including my 81 year old father who easily enjoyed them with his dentures. These will now be the main dish for the upcoming New Year’s party.

  65. sally

    I have the dry rub recipe for BBQ Ribs but not how to do it in the oven.

    Thanks

  66. ines

    Jenny,
    I have to agree with everyone’s comments. I was looking for an OVEN recipe to do ribs instead of grilling outsider and this is so simple yet so delicious! The balance of all of the spices is spot on. Works every single time ( the LEMON prior to cooking is a fantastic suggestion! ) Thanks for sharing this with everyone!
    P.S. this is what we are using on our Thanksgiving turkey this year

  67. Roxanne

    You crack me up … Love the ending of the kettle corn !!!

  68. Roxanne

    These are one of the best ribs you will ever eat … Too funny there are 3 houses in my cul de sac that r making them today !!! I turned them on to this and now it’s their favorite !!! Football and ribs !!! Couldn’t get any better !

    • Jenny

      I love it! I’m glad it’s not a cul de sac pot luck!

  69. Dennis

    Ribs look great. Never tried in the oven to make ribs, but tomorrow in they go.
    Thank You

  70. Keiotta C

    If I only have smoked paprika will that be ok in place of the sweet paprika

    • Paulette

      Keiotta,
      I’ve made Jenny’s fantastic ribs five or six times using smoked paprika because it’s what I keep on hand. It’s works wonderfully!

    • Jenny

      Yes. It may give a bit of smokey, richer flavor to the rub but that sounds good.

  71. Steve

    Hi Jenny, your YT rib recipe calls for TWO tsps of chili powder and sweet paprika to make the above rub and the above image seems to show greater amounts of these two ingredients. Please confirm, thanks. BTW, my wife and I LOVED the ribs made with the YT version of the rub.

    • Jenny

      OMG! Thank you so much for this question! There was a typo in my printable recipe, which I have just fixed. I mistakenly typed one teaspoon each of chili powder and paprika but it was supposed to be was two, just like in the video. My photo was taken closeup but that IS two teaspoons of chili powder and paprika in the the photo, not one. So now the printable recipe is fixed, and matches the picture, which matches the video, thanks to you!

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