Want fall-off-the-bone ribs without the hassle? This foolproof Dry Rub for Ribs in the Oven recipe delivers ultra-tender, flavor-packed ribs every time. A perfect balance of spices creates a deep, smoky taste—all without a smoker.
If you love this dry rub, try it on our Low and Slow Oven Baked Ribs for even juicier results, or use it to season slow-cooked pork ribs for melt-in-your-mouth tenderness.
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Dry rub for ribs is a popular method for seasoning pork ribs with a blend of spices before baking them. Oven-baked ribs are a convenient way to enjoy this delicious dish without the need for a grill.
Round out your meal with a side of classic coleslaw or Southern-Style Potato Salad. Pair it with Old Fashioned Skillet Cornbread for a true comfort-food feast, and don’t forget Baked Beans with Ground Beef to complete the spread!
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.
Dry Rub for Ribs Ingredients
- 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.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions and Variations
- Smoked Paprika: Can be replaced with regular paprika or chipotle powder for a spicier kick.
- 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: Cook the ribs in a slow cooker for a different texture.
How to Make a Foolproof Dry Rub for Oven-Baked Ribs
STEP 1: Gather the Ingredients
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.
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 2: Remove the Membrane
Prepare the ribs by removing the membrane from the back.
STEP 3: Apply the Dry Rub
Generously apply up to ½ cup of the prepared dry rub to each slab, coating both sides thoroughly.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Let the ribs sit with the dry rub overnight in the fridge. This allows the flavors to penetrate the meat deeply.
✔️ DO Always remove the membrane from the ribs to ensure the rub adheres properly.
How Should I Store and Reheat this Recipe?
- 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.
Recipe FAQs
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.
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📖 Recipe
Best BBQ Rub Recipe
Equipment
- Baking sheet
- Aluminum foil
- Mixing Bowl
- Measuring Spoons
- Knife
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.
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