Delicious Dry Rub for Pork Ribs Recipe (2024)

Crafting the ideal dry rub for pork ribs couldn’t be simpler, elevating the taste of these meaty, delights. Achieving the perfect fusion of sweet, spicy, salty, and savory, this blend strikes the ideal flavor balance for your ribs. Moreover, it’s versatile enough to enhance the taste of baby back ribs, country style pork ribs, or any other beloved pork dishes you fancy.

This dry rub seasoning stands out as one of my top choices for creating flavorful ribs. It enriches country-style pork ribs tastefully, without overshadowing their natural flavor. It’s a crowd-pleasing taste that everyone in the family can savor.

Homemade Rack of Ribs using a Dry Rub Seasoning Mix

If this is your first time making your own ribs using a homemade dry rub, don’t be afraid to add enough seasoning to the ribs before cooking. Trust me, they will turn out delicious and if you’re like me, you won’t even miss the bbq sauce. However, I have two men in our family that slather on their favorite barbecue sauce no matter what. Either way, the whole family loves these right at home. I’ll often make them for a special Sunday dinner.

Dry rub for country style ribs

This dry rub is super flavorful, and it is just as good on pork shoulder roast, pork chops, spareribs, or other rib recipes.

You can easily prepare this dry rub ahead of time and store it for up to 12 months. The recipe makes enough for about 8 pounds or about 4 to 6 rib racks or boneless country-style ribs, but you can effortlessly adjust it for larger or smaller quantities.

While many pork rib recipes stick to just salt and pepper, this dry rub elevates the flavor profile with a blend of brown sugar and various spices, adding a delightful complexity to your pork ribs.

Rib Rub Ingredients

This easy recipe uses basic ingredients. We like it better than varieties at the grocery store. The best part is you can enjoy delicious homemade ribs right at home anytime you want. No high price tag at a restaurant.

Dark brown sugar brings a sweetness and depth with a touch of molasses.

Smoked paprika, created by smoking and drying peppers over oak, imparts a rich, smoky flavor, making it perfect for ribs. Available in mild, medium, or hot varieties, choose according to your preference.

Onion powder and garlic powder contribute robust flavor to the dry rub, providing the essence of onion and garlic without overpowering other tastes.

Ground mustard introduces a subtle, tangy heat that complements the pork excellently.

Cumin adds warmth and citrusy undertones to the pork dry rub.

Kosher salt and ground black pepper ensure well-seasoned and tender meat.

Cayenne pepper offers an option to intensify the spiciness of your rub.

Using Rib Rub

First prepare the ribs by patting them dry with paper towels. This helps the rub adhere better to the surface. Then apply a generous amount of the rib rub to all sides of the ribs, massaging it in to ensure even coverage.

For optimal flavor, let the rubbed ribs sit in the refrigerator for at least 1 hour, or preferably overnight, to allow the flavors to penetrate the meat.

When ready to cook, follow your preferred cooking method, whether it’s grilling, smoking, or baking, until the ribs are cooked through and tender. Enjoy your deliciously seasoned ribs straight from the grill or oven, and savor the flavorful blend of spices in every bite!

See Also

MAKING YOUR OWN DRY RUB: CONSIDER THESE SPICESThe Secret To Making Tender BBQ Slow Cooker Pulled PorkBurger Seasoning - The Recipe CriticHomemade BBQ Spice Rub Recipe

How to Store Dry Rub for Ribs

Since this spice rub has brown sugar, it’s best to transfer any leftover dry rub into an airtight container, such as a glass jar or a resealable plastic bag. Since brown sugar tends to harden when exposed to air, consider placing a small piece of bread or a few marshmallows in the container to help absorb excess moisture and keep the sugar soft.

Properly stored, the dry rub should maintain its quality for several months up to six months at room temperature.

What do you do to ribs before rubbing?

Before applying the rub, it’s a good idea to prepare the ribs to ensure the best flavor absorption and cooking results. Here’s what you typically do before rubbing.

Remove the Membrane on the Ribs. On the bone side of the ribs, there’s a thin membrane that can prevent the flavors from penetrating the meat and can make the ribs tough. Peel it off using a paper towel as it is easier to grab and peel off. It helps with better seasoning absorption and tenderness. However, if you are using boneless country style ribs, there is no need to remove a membrane.

Pat Dry. Use paper towels to pat the ribs dry. Moisture on the surface can prevent the rub from sticking effectively.

Apply a Binder (Optional). Some people like to apply a thin layer of mustard, olive oil, Worcestershire sauce, or even honey as a binder before applying the rub. This can help the rub adhere better and can add some additional flavor. However, it’s entirely optional.

Once you’ve prepped the ribs, you’re ready to apply the rub evenly on both sides, ensuring thorough coverage for maximum flavor. Then, you can let the ribs sit for a while to allow the flavors to meld before cooking.

For cooking methods other than using a charcoal or gas grill, there is no need to put anything on the ribs before adding the spice rub. Do make sure to pat the boneless pork ribs dry with a paper towel before sprinkling on the pork dry rub for best results.

How long should dry rub be on ribs before cooking?

You’ll get tons of flavor with a minimum resting time of 30 minutes allows the flavors to begin permeating the meat. However, for optimal results, it’s best to let the rubbed pork ribs rest in the refrigerator for at least 1 hour, or preferably overnight.

What temp should I cook my country-style ribs?

Country-style ribs are typically cooked low and slow to ensure they become tender and flavorful. Therefore, a recommended cooking temperature is around 250-275°F (121-135°C). This allows the ribs to cook gently over a longer period, breaking down the connective tissues and rendering the meat tender and succulent.

You can cook them in an oven, smoker, or on a grill with indirect heat. Cooking times can vary depending on the thickness of the ribs and the cooking method used, but generally, plan for about 2-3 hours of cooking time. I

It’s also a good idea to use a meat thermometer to ensure the internal temperature of the ribs reaches at least 145°F (63°C) for safe consumption.

How long should you cook country-style ribs for if you want them fork tender?

For truly fork tender ribs, the ribs should reach and internal temperature between 190°F and 205°F when tested with an instant-read thermometer. To get the best fork-tender country-style ribs, you’ll want to cook them low and slow. Here’s a general guideline for cooking times.

Low Temperature. Cook the ribs at a low temperature of around 250-275°F (121-135°C). This allows the meat to slowly break down and become tender.

Cooking Time. Plan for a cooking time of approximately 2.5 to 3.5 hours. However, cooking times can vary based on factors such as the thickness of the ribs and the specific cooking method used.

Check for Doneness. To determine if the ribs are fork-tender, use a fork to gently pierce the meat. If it easily slides into the meat with little resistance and the meat pulls apart easily, the ribs are done.

Resting the Meat. After cooking, allow the ribs to rest for a few minutes on the baking sheet before serving. This helps keep the juices in and ensures the ribs are juicy and flavorful.

By cooking your country-style ribs low and slow for the recommended time, you’ll achieve fork-tender ribs that are juicy, flavorful, and perfect.

• Texas Roadhouse Steak Seasoning Recipe Copycat
• Homemade Spices for Corned Beef and Cabbage
• How to Make Lipton Onion Soup Mix Copycat Recipe