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Smoky, sweet, and a little spicy—this easy homemade rib rub is packed with bold BBQ flavor. Ready in 5 minutes and perfect for making Barbecued Ribs!
Know Before You Scroll
Flavor Profile
Sweet, smoky, and just a little spicy. The smoked paprika brings bold depth, the brown sugar adds that caramel-y sweetness, and the garlic and cumin round it all out with savory BBQ magic.
Difficulty Level
Super easy. Just measure, mix, and you’re done. No cooking, no stress—just pure flavor power in under 5 minutes.
What You’ll Need
Smoked paprika, sweet paprika, garlic powder, cumin, ground black pepper, dark brown sugar, salt.
Equipment Needed
Small bowl, measuring spoons, airtight container or jar for storage.
Top Tip
For the best flavor payoff, rub generously on your ribs and let it sit at least 30 minutes—or overnight if you’ve got time. Trust me, it’s worth the wait.
Time-Saving Tips
Mix a double or triple batch and stash it in your pantry. Instant flavor bomb, ready to go on ribs, chicken, or even roasted veggies.
Ingredient Swaps
No smoked paprika? Use regular paprika and add a tiny pinch of chipotle powder for that smoky vibe.
Why I Love This Recipe
I’ve tried countless rib rubs—seriously, you name it, I’ve tested it. Some were so salty they made my mouth pucker, others were fiery enough to set off smoke alarms, and a few were just too bland. I wanted something simple but bold. A rib rub that hits that sweet-spot combo of smoky, savory, and just a little sweet without needing 20 ingredients or an advanced degree in spice blending. After a few not-so-wow batches, I finally landed on this one—and it’s everything. This easy rib rub is smoky from the paprika, has a nice bite from black pepper and garlic, and just enough brown sugar to make your ribs absolutely irresistible.
Ingredient Notes
Paprika
Best Choice
Use a mix of smoked and sweet paprika—this blend gives the rub a perfect balance of deep smoky flavor and mild sweetness. A 50/50 split (like in your recipe) keeps things bold but not overwhelming.
Substitutions
If you only have one type, go all in! Smoked paprika alone will give a richer BBQ depth, while sweet paprika alone will keep it mellow.
Garlic
Best Choice
Garlic powder gives you that savory, all-purpose base flavor that makes rubs addictive.
Substitutions
Granulated garlic works well too. Avoid fresh garlic—it won’t mix evenly.
Cumin
Best Choice
Ground cumin adds a warm, earthy note with a little smokiness—essential in BBQ.
Substitutions
Coriander is a distant cousin, but the flavor will change. Skip if necessary.
Brown Sugar
Best Choice
Dark brown sugar adds moisture, sweetness, and that sticky caramelization BBQ ribs love.
Substitutions
Light brown sugar works in a pinch; add a touch of molasses for richer flavor.
Salt & Pepper
Best Choice
Table salt or kosher salt + ground black pepper. The salt enhances flavor and draws moisture, while the pepper adds bite and balance.
Substitutions
Sea salt or Himalayan salt work too. Use freshly cracked black pepper for more punch, or pre-ground for convenience.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Brown the chicken
Season the chicken and brown it in the pot to give the soup a deep, savory base. This step ensures flavorful, tender meat.
2
Store for Later
This rib rub recipe makes just under ½ cup of spice blend —about 7 tablespoons. That’s the perfect amount to fill a 4-ounce glass spice jar with a little room to shake and mix if needed. If you’re using it generously (about 1 tablespoon per pound of meat), you’ll get around two full racks of ribs or enough for 6–8 servings of grilled or smoked meat. For smaller portions or lighter seasoning, you can stretch it to 3–4 uses easily.
Perfect Pairings
Recipe
Rib Rub
Ingredients
- ⅛ cup smoked paprika
- ⅛ cup sweet paprika
- 1 tablespoon garlic powder
- 1 teaspoon cumin
- 1 teaspoons ground black pepper
- 5 teaspoons dark brown sugar
- 1 tablespoon salt
Instructions
- In a small bowl, mix all the spices for the rub.
Tips
Erren’s Top Tips
Mix evenly.Use a fork or small whisk to mix the spices together really well. You want every bite of rub to have that perfect balance of smoky, sweet, salty, and spicy. Go heavy on the rub.
Don’t be shy—really coat those ribs! Press it in with your hands to help the seasoning stick and form that craveable crust when cooking. Let it rest.
After rubbing it onto the meat, let it sit for at least 30 minutes. Better yet? Wrap it and refrigerate overnight. It gives the flavors time to settle in and do their thing. Double or triple the batch.
This recipe is super easy to scale up. Make extra and store it in a jar so you’re always a few seconds away from bold BBQ flavor. Customize to taste.
Like more heat? Add a pinch of cayenne. Prefer it sweeter? Bump up the brown sugar. The beauty of a DIY rub is you can make it yours.
Storage & Freezing Instructions
Store it:Once your rib rub is mixed, keep it in an airtight container—like a small mason jar or spice jar. Store it in a cool, dry spot in your pantry. It’ll stay fresh for up to 6 months (if it lasts that long!). Freeze it:
You technically can freeze spice blends, but it’s not necessary. Freezing might affect the texture slightly and isn’t ideal unless you’re making a super large batch. Stick to pantry storage and you’re golden.
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FAQs
Can I use this rib rub on other meats?
Absolutely! This rub is amazing on pork ribs, but it also works like magic on chicken, beef, or even roasted veggies.
Does it need to be cooked right away after applying the rub?
Nope! You can let it rest for as little as 30 minutes, or refrigerate it overnight. The longer it sits, the deeper the flavor.
Is this rib rub spicy?
It’s mild with a tiny kick from the black pepper. If you love heat, add cayenne or crushed red pepper flakes to crank it up.
Can I make this without smoked paprika?
Yes! Regular paprika works just fine, but you’ll miss that rich smoky flavor. Add a pinch of chipotle powder for a little smokiness if you’ve got it.
How long does homemade rib rub last?
Stored properly in an airtight container, it will keep for up to 6 months. Just keep it out of direct sunlight and away from moisture.
Can I use this as a dry brine?
Yes! It’s salty enough to work as a quick dry brine. Just rub it on your ribs, let them rest in the fridge overnight, and you’re good to go.
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