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There’s nothing better than a rack of tender, smoky ribs, and this homemade rib rub is where that magic begins. Made with simple pantry spices plus my secret ingredients, it’s the perfect balance of sweet, smoky, and savory that will have everyone going back for seconds.
This is the BEST Dry Rub for Ribs
My husband and I love creating recipes for the grill or smoker. I usually handle the recipe side of things, and he’s the master of the grill and smoker. This rib rub is one we perfected together after a few weekends of tweaking and having our taste-testing crew (aka our family and friends) give feedback until it was absolutely right.
The secret to this flavorful blend? Just a touch of cinnamon and coffee. Once we had the basic mix of spices dialed in, we found that those two ingredients gave the rub that deep, rich flavor that makes every bite special.
It’s bold, a little sweet, and perfectly balanced with just enough heat. If you’re looking for a tried-and-true rub that’ll make your ribs stand out from the crowd—this is it.
Our family holidays and celebrations often include gathering at our house, spending time outside, and enjoying whatever we’re BBQing. There’s just something about good food, laughter, and a little smoke in the air that makes the best memories.
What makes this a Keeper?
❥ Perfectly balanced flavor – a touch of sweet, a little heat, and that subtle coffee-cinnamon depth that makes every bite pop.
❥ Simple pantry ingredients – everything you need is likely already in your spice cabinet.
❥ Versatile and foolproof – works beautifully on ribs, chicken, pork chops, and even veggies.
NikkiWhat You Need For This Rib Rub Recipe
- Brown Sugar: Adds that classic BBQ sweetness and helps the rub caramelize. Light or dark brown sugar both work; dark will give a deeper, molasses flavor.
- Coarse Kosher Salt: Balances the sweetness and enhances all the other spices. If you only have table salt, reduce the amount by half since it’s finer.
- Smoked Paprika: Gives that signature smoky BBQ flavor even if you’re cooking indoors. Regular paprika works, but smoked really takes it up a notch.
- Black Pepper: Freshly ground pepper brings a little bite and depth.
- Garlic & Onion Powder: These are the flavor builders; simple pantry staples that round everything out.
- Ground Mustard: Adds a tangy note that perfectly balances the sweetness.
- Celery Salt: A little goes a long way. It gives a subtle, savory depth that ties the rub together.
- Instant Coffee Granules: Don’t worry, it won’t taste like coffee! It just enhances the smoky, earthy flavor of the meat. I love using Folgers Classic Roast packets for convenience.
- Cinnamon (Optional): Just a hint adds warmth and a little something special.
- Cayenne Pepper: Adds heat—use more or less depending on how spicy you like it.
How To Make Rib Dry Rub
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Gather Ingredients
Gather all your spices. It’s so much easier to mix when everything’s ready to go.
Step 2 | Combine & Mix It Up
In a medium mixing bowl, add each of the measured ingredients: brown sugar, salt, black pepper, smoked paprika, garlic powder, onion powder, ground mustard, celery salt, instant coffee granules, cinnamon (if using), and cayenne pepper.
Use a whisk or fork to stir until everything is evenly blended. Be sure to break up any brown sugar clumps so the rub mixes smoothly.
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Step 3 | Use or Store
You can use the rub right away on ribs, or transfer it to an airtight container or jar for later use.
Store it in a cool, dry place for 1 month. Just give it a good shake or stir before using.
How to Prep Ribs
Prep the Ribs:
Using a paper towel, pat the meaty side of the ribs dry. This helps the rub stick better and promotes even browning.
If needed, remove the membrane from the back (bone side) of the ribs for extra-tender results. To do this, slip a butter knife between the thin membrane and the top layer of fat that connects the two bones. Gently twist and lift the knife to start loosening it (this can also be done by hand, just loosen with your fingers). Once it begins to separate, grab a paper towel for a good grip and pull the membrane up and away from the bones. It should come off in one piece.
Removing the membrane isn’t required, but it really helps the seasoning penetrate and gives you that perfect, tender bite.
How To Use BBQ Rib Rub
This recipe makes enough for about 6 pounds of ribs—or roughly two large racks. Generously coat both sides of the ribs, pressing the rub into the meat so it sticks well.
We love this rub on:
- Baby back ribs – tender and juicy, always a crowd favorite.
- St. Louis–style spare ribs – a little meatier with that perfect bite.
- Pork chops or pork shoulder – adds rich BBQ flavor even before the sauce.
- Chicken – sprinkle it on thighs, drumsticks, or a whole smoked chicken.
- Beef ribs or brisket – that touch of coffee brings out the beefy flavor beautifully.
- Even veggies! Try it on roasted potatoes, grilled corn, or sweet potatoes for a smoky-sweet twist.
Tip: If you’re using sauce, apply it near the end of cooking so the rub can do its thing first and form that flavorful crust.
This it the perfect rub for my Oven-Baked Rib Recipe!
Rib Dry Rub Recipe Common Questions
We usually sprinkle the rub on pretty much right before cooking. This rub has tons of flavor, so it really doesn’t need a long setting time. If you’re grilling, you can let it set about 30 minutes—or as long as you like. When smoking ribs, the slow cooking process gives the rub plenty of time to infuse that delicious flavor right into the meat
It’s possible! You want a nice, even coat that covers the surface of the meat without being overly thick. This rub makes enough for 2 large racks of ribs, usually about 6 to 6.5 pounds of ribs. If you like less rub, you can use half the amount.
Balance! Sweet from the brown sugar, smoky from the paprika, a little salt, a little heat—and then those secret touches of coffee and cinnamon that bring it all together.
You don’t have to use one; our favorite is a light coat of yellow mustard. Some people use olive oil or apple cider vinegar, which helps the rub stick and develop that perfect crust. And no, you won’t taste the mustard once the ribs are cooked!
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Rib Dry Rub
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Ingredients
- ½ cup brown sugar
- 4 teaspoons kosher salt
- 4 teaspoons black pepper
- 4 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ground mustard
- 1 teaspoon celery salt
- 2 teaspoons instant coffee granules - 2 packets – I usually use the folders classic roast packets
- ½ teaspoon ground cinnamon - optional
- ½ teaspoon cayenne pepper - or to taste
Instructions
- Gather all your spices and measure them out adding each to a small mixing bowl or jar.
- Use a whisk or fork to stir until everything is evenly blended. Be sure to break up any brown sugar clumps so the rub mixes smoothly.
- You can use the rub right away on ribs, or transfer it to an airtight container or jar. Store it in a cool, dry place for up to a months.
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Notes
- This recipe is also delicious on chicken, pork chops, brisket, and even roasted vegetables.
