Perfect Pork Ribs Dry Rub Recipe: Exact Measurements for Smoky, Sweet & Spicy Flavor

Get the perfect pork ribs dry rub recipe with exact measurements for each spice. Follow this simple step-by-step guide to create smoky, sweet, and spicy flavors that will make your ribs fall off the bone every time.

Sweet & Sticky Rub Recipe

Perfect for Kansas City-style ribs, this balanced blend delivers rich sweetness with a touch of smokiness.

Ingredient	Amount	Function
Brown sugar	3 tbsp	Creates caramelized crust
Smoked paprika	1 tbsp	Provides deep smoky flavor
Garlic powder	1 tsp	Adds savory depth
Onion powder	1 tsp	Enhances umami notes
Chili powder	1/2 tsp	Subtle heat without overpowering
Sea salt	1 tsp	Base flavor enhancer
Black pepper	1/2 tsp	Sharp contrast to sweetness

Application Method: Mix all ingredients thoroughly. Rub generously onto ribs (1 tbsp per pound of meat), covering all surfaces. Let rest for 1 hour before cooking for maximum flavor absorption.

Spicy & Bold Rub Recipe

Ideal for Texas-style ribs with intense heat and robust flavor.

Ingredient	Amount	Function
Cayenne pepper	1 tbsp	Primary heat source
Smoked paprika	1.5 tbsp	Balances heat with smokiness
Chipotle powder	1 tsp	Deep, earthy heat
Cumin	1 tsp	Warm, nutty undertone
Sea salt	1.5 tsp	Enhances all flavors
Black pepper	1 tsp	Sharp, pungent contrast

Application Method: Combine all ingredients. Apply evenly to ribs, focusing on crevices. Rest for 30 minutes before cooking to allow spices to bloom.

Simple & Savory Rub Recipe

Classic grill-ready rub that lets the meat shine.

Ingredient	Amount	Function
Sea salt	2 tbsp	Essential flavor base
Black pepper	1 tbsp	Peppery bite
Garlic powder	1 tbsp	Rich savory notes
Onion powder	1 tbsp	Sweet depth
Paprika	1 tbsp	Subtle color and earthiness

Application Method: Mix thoroughly. Rub into meat 2 hours before cooking for best results. No resting required beyond the marinating time.

Fresh Spice Tips

Spices lose potency quickly. Here's how to ensure maximum flavor:

• Test freshness: Crush a pinch between fingers. If aroma is weak or musty, replace immediately.
• Storage: Keep in airtight glass jars away from light and heat sources. Never store near stove or sink.
• Shelf life: Ground spices last 6-12 months; whole spices last 2-3 years.

Frequently Asked Questions

What's the best way to apply dry rub to pork ribs?

Remove the membrane from the bone side first. Apply rub evenly with your hands, pressing gently to ensure adhesion. Use 1-2 tablespoons per pound of meat. For maximum flavor penetration, refrigerate for 1-2 hours before cooking.

Can I use this rub for other meats?

Absolutely! The Sweet & Sticky rub works great for chicken wings, while the Spicy & Bold rub is perfect for beef brisket. Adjust application time based on meat thickness.

Why do my ribs sometimes taste bitter?

Bitterness usually comes from burnt sugar. When using brown sugar-based rubs, cook at lower temperatures (225-250°F) and avoid direct high heat. The Simple & Savory rub is less prone to burning.

How do I adjust these recipes for different quantities?

Simply scale all ingredients proportionally. For example, double all measurements for 4 racks of ribs. Always maintain the same ratios between ingredients for balanced flavor.