Fire up the grill and liven the flavors with this easy homemade dry rub for ribs! This sweet rib rub work with pork or chicken, the brown sugar caramelizes and flavors the meat. The smokey paprika, chili powder and spices enhance the grilled flavors!
Homemade Dry Rub for Ribs
I'm telling you I'm all about the barbecue this summer!
After we got our new grill we've just been enjoying delicious meals like this all summer long! Yes... I'm still talking about the grill, but it's changed cooking for us because previously we had to wait until late in the evening to go outside and grill.
Summer temps in Fresno are triple-digit. We are going thru a hot spell now that just doesn't want to seem to break.
My Cali friends, you can relate to this right?
I shouldn't just say Cali friends, because I know just about everywhere it's been ridiculously hot. But as I keep saying.... it is July right? ☀️☀️☀️
Homemade Dry Rub
Ok, so let's talk about this BBQ rub.
First things first, rubs at the store are EXPENSIVE! And if you can make your own from spices you already have, why not right? Here's are the simple ingredients you need to make this rub.
Shopping list for Sweet Rib Rub
- garlic powder
- dry mustard
- smoked paprika
- onion powder
- chili powder
- brown sugar
See? I bet you have everything you need! No smoked paprika? You can substitute regular paprika, but if you have it, use the smoked. It just helps add another layer of flavor.
What does it mean to dry rub?
A dry rub is spices combined for flavor. When you sprinkle it on the meat, take the extra step of massaging in the spices also. Get it in all of the nooks and crannies because that's what will add even more flavor.
How do you make a homemade dry rub for ribs?
A dry rub is made simply by combining all of the ingredients and mixing them together well. You can store them in a screw top jar, just make sure it's sealed well. It will last in the cupboard/spice cabinet for about a year.
Sweet Rib Rub
BBQ Rub is a great gift! Make several jars of these and tuck them away. When the holidays roll around package them up with some great grilling accessories and you'll have a wonderful gift for family and friends!
What can I say, I'm always thinking ahead for the holidays. I try to have most of our gift purchases completed by November... but that's just me. Come holiday time there's no time for crafting!
How long should you leave a rub on meat?
Rubs can be left on the meat anywhere from 30 minutes up to overnight. The flavors of this rub are not overpowering. Adding the rub to the meat, wrapping it well in tin foil and tucking it back in the fridge overnight will add a ton of flavor.
For some rubs it really depends on how strong the flavors are.
How do you store homemade dry rub for ribs?
Store the rub in an airtight container. These little mason jars work great (and are perfect if you're giving them as gifts!) You can even seal them in a ziplock bag and tuck the rub in the freezer, it will last even longer!
How long does dry rub last?
Because this is made with spices (not herbs) it has a really long shelf life. This dry rub will last up to three years!
What happens if you eat expired spices?
Honestly, no worries at all - spices loose some of their flavor. Worst case is your meal won't be as flavorful.
Homemade BBQ Dry Rub
More great dry rubs to try -
- Homemade Barbecue Seasoning Mix - Restless Chipotle
- Cajun Seasoning Recipe - West via Midwest
- Montreal Steak Seasoning - Bowl Me over
- Chef's Blend Dry Rub - Bowl Me Over
- Homemade Barbecue Seasoning Mix - Take Two Tapas
- 15 Rubs great for Roasts and Steaks - A Kitchen Hoor's Adventures
Recipes to use this rub? I gotcha covered!
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These little Mason Jars are perfect for storing dry rub and great for gifts!
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Homemade Dry Rub for Ribs
- ¼ cup dark brown sugar
- 2 tbsp salt
- 1 tsp ground pepper
- 1 tsp garlic powder
- 1 tsp dry mustard
- 1 tsp smoked paprika
- 1 tsp onion powder
- Combine all of the ingredients and mix together well.
- Store in in the pantry or spice cabinet.
- Sealed well in a screw top jar it will keep up to a year
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First Published: July 10, 2018... Last Updated: May 19, 2019