Rib Rub
This smoky-sweet rib rub is packed with bold BBQ flavor—smoked paprika, garlic, brown sugar, and just the right amount of kick to bring out the best in every bite.
Servings 6
Calories 32
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.
Notes
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.
Nutrition
Calories: 32 | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1168mg | Potassium: 134mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2222IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 1mg