When it comes to making ribs at home, this Foolproof and Easy Dry Rub For Oven-Baked Ribs guarantees super tender and flavorful results every time. Whether you’re preparing a family dinner or hosting a gathering, this recipe is designed to be simple yet delicious, ensuring your ribs are a hit with everyone at the table.
Dry rub for ribs is a popular method for seasoning pork ribs with a blend of spices before baking them. This technique has its roots in traditional BBQ culture and is loved for its flavor while keeping it tender and juicy. Oven-baked ribs are a convenient way to enjoy this delicious dish without the need for a grill.
Why We Love This Recipe:
- Flavorful: The perfect blend of spices creates the best flavor!
- Super Tender Meat: Oven-baking ensures the ribs are incredibly tender.
- Easy to Prepare: Simple steps make this recipe easy for all skill levels.
- Versatile: Perfect for family dinners, entertaining, or weeknight meals.
If you like this dry rub recipe, you may also love our Low and Slow Oven Baked Ribs: Foil Method or our slow-cooked pork ribs.
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What Ingredients Will You Need?
- Garlic Powder: Adds a robust flavor base.
- Onion Powder: Enhances the savory taste.
- Chili Powder: Brings a mild heat and rich color.
- Ground Cumin: Adds a warm, earthy depth.
- Smoked Paprika: Infuses a subtle smokiness.
- Brown Sugar: Balances the spices with a touch of sweetness.
- Freshly Ground Black Pepper: Provides a sharp, pungent kick.
- Kosher Salt: Essential for bringing out all the flavors.
- Dry Mustard: Adds a tangy undertone.
Note: Refer to the recipe card below for exact quantities.
Instructions
How to Make a Foolproof and Easy Dry Rub for Oven-Baked Ribs
STEP ONE: Gather the Ingredients
Start by gathering all your ingredients for the dry rub. You’ll need garlic powder, onion powder, chili powder, ground cumin, smoked paprika, brown sugar, freshly ground black pepper, kosher salt, and dry mustard.
STEP TWO: Combine the Spices
In a large mixing bowl, combine ½ cup of garlic powder, ½ cup of onion powder, ½ cup of chili powder, ¼ cup of ground cumin, ¼ cup of smoked paprika, ¾ cup of brown sugar, ¼ cup of freshly ground black pepper, 2 tablespoons plus 2 teaspoons of kosher salt, and 1 tablespoon plus 1 teaspoon of dry mustard. Mix thoroughly to ensure all the spices are evenly distributed.
STEP THREE: Store the Dry Rub
Transfer the mixed dry rub to an airtight container. This rub can be stored for several months in a cool, dry place, making it easy to use whenever you’re ready to make ribs.
STEP FOUR: Apply the Dry Rub and Bake the Ribs
Prepare the ribs by removing the membrane from the back. Generously apply up to ½ cup of the prepared dry rub per slab of ribs, coating both sides thoroughly. See our post for Low and Slow Oven Baked Ribs: Foil Method.
What Are Some Good Substitutions?
- Smoked Paprika: Can be replaced with regular paprika or chipotle powder for a spicier kick.
- Kosher Salt: Sea salt can be used if kosher salt is unavailable.
How Can You Change This Recipe Up?
- Diet-Friendly: Use a low-sodium salt substitute and sugar-free brown sugar alternatives.
- Flavor: Add cayenne pepper for extra heat or cinnamon for a unique flavor profile.
- Cooking Methods: Try cooking the ribs in a slow cooker for a different texture.
What Kitchen Equipment Is Best?
This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.
- Baking sheet
- Aluminum foil
- Mixing bowl
- Measuring spoons
- Knife
How Should You Store This?
To keep your dry rub for oven-baked ribs fresh:
- Use an Airtight Container: Transfer the dry rub to an airtight container to prevent moisture and clumping.
- Store in a Cool, Dry Place: Keep the container in a cool, dry place like a pantry, away from heat and sunlight.
- Label and Date: Label the container with the contents and date. Spices stay potent for up to six months if stored properly.
- Avoid Contamination: Use a clean, dry spoon when scooping out the rub to avoid introducing moisture.
- Freezer Option: Transfer the dry rub to an airtight container or a freezer bag and keep it in the freezer for extended freshness.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
For best results, let the ribs sit with the dry rub overnight in the fridge. This allows the flavors to penetrate the meat deeply.
Always remove the membrane from the ribs to ensure the rub adheres properly.
When reheating, wrap the ribs in foil to prevent them from drying out.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Use leftover spices to season roasted vegetables.
- Mix extra brown sugar into this Hearty and Healthy Steel Cut Oats Recipe.
- Add chili powder to Dutch Oven Chili Cincinnati Style.
Need Something To Pair This With?
- Serve with classic coleslaw or Learn How to Make a Class Southern Potato Salad.
- Pair with this Old Fashioned Skillet Cornbread Recipe.
- Complement with The Best Easy Baked Beans Recipe.
In The Mood For a Similar Dish?
- Oven-Baked BBQ Chicken
- Slow-Cooked Pulled Pork
- Spicy BBQ Beef Ribs
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FAQ
To make dry rub ribs in the oven, start by removing the membrane from the ribs. Mix your dry rub ingredients and generously apply the rub to both sides of the ribs. Place the ribs on a baking sheet lined with aluminum foil, cover with another piece of foil, and bake at 300°F (150°C) for 2.5 to 3 hours.
Yes, leaving the dry rub on ribs overnight in the refrigerator allows the flavors to penetrate the meat more deeply, resulting in more flavorful and tender ribs. Simply apply the rub, cover the ribs with plastic wrap, and refrigerate overnight before baking.
The best temperature to cook ribs in the oven is between 275°F and 300°F (150°C). This low and slow method ensures the ribs become tender and flavorful. For finishing, you can increase the temperature to caramelize the BBQ sauce.
📖 Recipe
Best BBQ Rub Recipe
Equipment
- Baking sheet
- Aluminum foil
- Mixing Bowl
- Measuring Spoons
Ingredients
- ½ cup garlic powder
- ½ cup onion powder
- ½ cup chili powder
- ¼ cup ground cumin
- ¼ cup smoked paprika
- ¾ cup brown sugar
- ¼ cup freshly ground black pepper
- 2 tablespoons + 2 teaspoons kosher salt
- 1 tablespoon + 1 teaspoon dry mustard
Instructions
- Prepare the barbecue rub by mixing garlic powder, onion powder, chili powder, ground cumin, regular paprika, brown sugar, black pepper, salt, and dry mustard.
- Apply the rub generously to both sides of the ribs or beef of choice, pressing it into the meat.
- Cook the ribs according to your preferred method, whether grilling, smoking, or baking, until they reach a safe internal temperature for tender, juicy meat.
Notes
- Smoked Paprika: Can be replaced with regular paprika or chipotle powder for a spicier kick.
- Kosher Salt: Sea salt can be used if kosher salt is unavailable.
Nutrition
This foolproof and easy dry rub recipe for oven-baked ribs is a surefire way to impress your family and guests. With simple ingredients and straightforward steps, you'll have tender and flavorful ribs every time.
Try this recipe and share your results with us!
Important Food Safety Tips
Always cook ribs to a safe internal temperature. Use a meat thermometer to check the temperature accurately. Store cooked ribs in the refrigerator within 1 hour of cooking. Use a clean, dry spoon for the rub to avoid cross contamination.
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
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