Creating your own dry rub at home ensures that your ribs are packed with rich, smoky, and savory flavors. This rub strikes the perfect balance between sweet and spicy, enhancing the natural taste of the meat with every bite. Whether you’re grilling, smoking, or baking ribs, this homemade rub will give your dish that extra depth of flavor. Plus, it’s easy to customize and can be stored for future use!
Ingredients:
- 3 tbsp brown sugar
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion flakes
- 1 tsp ground mustard
- 1 tsp chili flakes
- 1/2 tsp parsley flakes
- 1/2 tsp basil
Preparation:
Step 1: Mix the Ingredients
- In a bowl or mason jar, combine 3 tablespoons of brown sugar, salt, black pepper, smoked paprika, garlic powder, onion flakes, ground mustard, chili flakes, parsley flakes, and basil.
- Mix thoroughly until all ingredients are evenly distributed.
Step 2: Store the Dry Rub
- Store the dry rub in an airtight container (like a mason jar) and place it in your pantry. It will stay fresh for up to 6 months when properly sealed and stored in a cool, dry place.
How to Use the Dry Rub:
- Prepare the Meat:
- Start by patting your ribs dry with paper towels to remove excess moisture. This helps the dry rub adhere better.
- Apply the Rub:
- Generously coat both sides of the ribs with the dry rub mixture. Use your hands to press the rub into the meat to ensure it sticks well and flavors every bite.
- Let It Marinate:
- For the best results, allow the ribs to marinate for at least 30 minutes. If you have more time, refrigerate the ribs for 4 hours to overnight to let the flavors penetrate deeper.
- Grill, Smoke, or Bake:
- Grill or smoke: Cook the ribs over low heat for 2-3 hours until tender.
- Bake: Wrap the ribs in foil and bake at 275°F (135°C) for 2.5 to 3 hours. For crispy edges, remove the foil during the last 30 minutes.
Cooking Notes:
- Customize the Heat: If you prefer a spicier rub, increase the chili flakes or add cayenne pepper.
- Sweeter Option: Add a bit more brown sugar for a sweeter flavor profile.
- Smokiness Factor: If you don’t have smoked paprika, regular paprika works, but the smoked version adds a deeper, barbecue-like flavor.
- Meat Options: This rub also works great on chicken, pork chops, or brisket.
Serving Suggestions:
- Serve your ribs with classic sides like coleslaw, cornbread, or baked beans.
- For an extra touch, brush on your favorite BBQ sauce during the last 15 minutes of cooking for a sweet and sticky finish.
- Pair with an ice-cold beer or lemonade for the perfect backyard barbecue experience.
Tips:
- Batch Prep: Double or triple the recipe to have extra rub on hand for future use.
- Test Before Cooking: Apply a small amount of the rub to a piece of meat and cook it to check if you want to adjust the seasonings.
- No Waste: Use any leftover rub on vegetables, fries, or popcorn to enhance flavor!
Prep Time:
5 minutes
Total Time:
5 minutes
Conclusion
Making your own dry rub for ribs is a simple way to elevate your barbecue game. With just a few pantry staples, you’ll create a flavorful blend that enhances the natural taste of the meat. The beauty of a homemade rub is its versatility—you can tweak it to match your preferences and use it for a variety of meats and vegetables. Try this recipe for your next cookout, and watch your family and friends devour every bite!
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Make Your Own Dry Rub Recipe for Ribs: A Flavorful BBQ Essential
- Total Time: 5 minutes
Ingredients
Scale
- 3 tbsp brown sugar
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion flakes
- 1 tsp ground mustard
- 1 tsp chili flakes
- 1/2 tsp parsley flakes
- 1/2 tsp basil
Instructions
Step 1: Mix the Ingredients
- In a bowl or mason jar, combine 3 tablespoons of brown sugar, salt, black pepper, smoked paprika, garlic powder, onion flakes, ground mustard, chili flakes, parsley flakes, and basil.
- Mix thoroughly until all ingredients are evenly distributed.
Step 2: Store the Dry Rub
- Store the dry rub in an airtight container (like a mason jar) and place it in your pantry. It will stay fresh for up to 6 months when properly sealed and stored in a cool, dry place.
How to Use the Dry Rub:
- Prepare the Meat:
- Start by patting your ribs dry with paper towels to remove excess moisture. This helps the dry rub adhere better.
- Apply the Rub:
- Generously coat both sides of the ribs with the dry rub mixture. Use your hands to press the rub into the meat to ensure it sticks well and flavors every bite.
- Let It Marinate:
- For the best results, allow the ribs to marinate for at least 30 minutes. If you have more time, refrigerate the ribs for 4 hours to overnight to let the flavors penetrate deeper.
- Grill, Smoke, or Bake:
- Grill or smoke: Cook the ribs over low heat for 2-3 hours until tender.
- Bake: Wrap the ribs in foil and bake at 275°F (135°C) for 2.5 to 3 hours. For crispy edges, remove the foil during the last 30 minutes.
- Prep Time: 5 minutes