Welcome to the farmhouse, where the tantalizing smells of my tried-and-true rib rub recipe transform humble ribs into a masterpiece that’ll have your family & friends begging for more!

The sweet, smokey and spicy aroma of smoked ribs is filling the air today! I’m excited to share my rib rub recipe for smoked, or grilled ribs… This rib rub recipe transforms ordinary spare ribs, or baby back ribs, into an irresistible feast!

The tender, succulent rib meat is infused with layers of rich, smoky flavors, complemented by a hint of sweetness and a gentle kick of spice! It’s a symphony of flavors that leaves your taste buds begging for more.

With just the right balance of brown sugar, smoked paprika, and a medley of aromatic spices, this rib rub will take your smoked rack of ribs to new heights.

This recipe is not just about the tantalizing flavors. It’s about the love and care that goes into every step. From generously applying rib rub to letting it work its magic during the marinating process, to the slow & low smoking that transforms ribs into a succulent masterpiece!

This rib rub recipe fills the house with mouthwatering scents of homestyle barbecue, creating memories that will linger long after the last rib, and BBQ Bacon Baked Beans are gone!

Join me in the kitchen as we dive into the step-by-step instructions of this rib rub recipe. Together, let’s unlock the secrets of sweet, smoky, and slightly spicy perfection of the best ribs. Get ready to savor the delight that comes with creating a meal that will leave everyone asking for your recipe!

Spice Blend Ingredients

Step 1: Gather secret ingredients.

• 1/4 cup brown sugar
• 2 tablespoons smoked paprika
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (adjust according to your spice preference)

How to Make Rib Rub Recipe

The best way I’ve found to make rib rub and use it:

Step 2: Prepare the rib rub mixture. In a bowl, combine the brown sugar, smoked paprika, kosher salt, black pepper, chili powder, garlic powder, onion powder, and cayenne pepper. Mix everything together until well combined. This blend of spices will give your ribs that perfect balance of sweet, smoky, and spicy flavors.

Step 3: Prep the ribs. Before applying the rib rub, make sure to dry ribs, and remove the thin membrane on the back of the ribs. Use a paper towel to pat them dry and remove any excess moisture. This will help the rib rub adhere better to the meat.

Step 4: Apply the dry rib rub. Generously sprinkle the bbq rub mixture all over your baby backs or spare ribs, making sure to coat both sides generously. Use your hands to gently rub the mixture into the meat, allowing the flavors to penetrate. Be sure to cover every nook and cranny for maximum flavor.

Step 5: Let the flavors marry. Once you’ve applied the rib rub, it’s time to let the flavors develop. Place the seasoned ribs in a sealed container or wrap them tightly in plastic wrap. Refrigerate for at least 1 hour, but for best results, let them marinate overnight. This will allow the sweet, smoky, and spicy flavors to infuse the meat!

Cooking Ribs

*When you are ready to start smoking ribs, pull racks of ribs out of the fridge, and let them come to room temperature!

Step 6: Prepare your smoker. While the ribs are marinating, set up your smoker according to the manufacturer’s instructions. Make sure you have a steady temperature of around 225-250°F (107-121°C) for the best results. Use wood chips or chunks of your choice to impart a smoky flavor.

Step 7: Smoke the ribs. Once your smoker is ready, place ribs on the grill grates, bone side down. Close the lid and let the ribs smoke for approximately 4-5 hours, or until they are tender and the internal temperature reaches about 195-203°F (91-95°C). The low and slow cooking method will ensure juicy, flavorful ribs.

Step 8: Rest and enjoy. When the ribs are cooked to perfection, remove them from the smoker and let them rest for about 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in tender, succulent ribs. Slice the ribs between the bones and serve them with your favorite bbq sauce or enjoy them as is. Get ready to savor the sweet, smoky, and slightly spicy flavors of your homemade ribs!

Remember, cooking times may vary depending on your smoker and the thickness of the ribs, so use a meat thermometer to ensure they are cooked to the desired tenderness. Enjoy your delicious smoked ribs, and I hope you have a wonderful meal with your loved ones!

Wrapping Ribs During Smoking Process

Step 9: Optional: Wrap the ribs for tenderness. For those seeking an extra level of tenderness and succulence, you have the option to wrap your ribs in aluminum foil or butcher paper part way through the cooking process. This technique, known as the “Texas Crutch,” helps lock in moisture and speeds up the cooking time.

Around the 3-hour mark of smoking, when the ribs have developed a beautiful color and the flavors have begun to meld, it’s time to consider wrapping them.

Step 10: Wrap the ribs. Carefully transfer the partially cooked ribs onto a large sheet of aluminum foil or butcher paper. Before sealing them up, you can add a drizzle of your favorite barbecue sauce or a spritz of apple juice to further enhance the flavors and moisture.

Gently fold the foil or wrap the butcher paper around the ribs, creating a tight seal to prevent any juices from escaping. This process creates a mini oven effect, allowing the ribs to cook in their own steam and further tenderize.

Continue Cooking

Step 11: Continue cooking. Place the wrapped ribs back onto the smoker, bone-side down, and continue cooking for another 1 to 1 1/2 hours. This extended cooking time will further break down the connective tissues, resulting in fall-off-the-bone tenderness.

Step 12: Unwrap and finish cooking. After the additional cooking time, carefully unwrap the foil or butcher paper from the ribs. You’ll be greeted by a tantalizing aroma and the sight of beautifully glazed ribs. At this point, you can brush on more barbecue sauce, if desired, to add a final layer of flavor.

Return the unwrapped ribs to the smoker and let them cook for another 30 minutes to an hour, or until they reach the desired level of caramelization and tenderness.

Step 13: Rest and serve. Once the ribs are cooked to perfection, remove them from the smoker and let them rest for about 10-15 minutes. This resting period allows the flavors to settle and the juices to redistribute throughout the meat, resulting in moist and tender ribs.

Finally, slice the ribs between the bones and serve them up with a smile. Be prepared for a chorus of “oohs” and “aahs” as everyone bites into the succulent, perfectly cooked ribs! Enjoy that  harmonious blend of sweet, smoky, and slightly spicy flavors of your smoked ribs!

Whether you choose to wrap your ribs or go without, each mouthwatering bite will be a testament to the love you put into creating a memorable meal. Enjoy the fruits of your labor and savor the satisfaction that comes with sharing delicious food with the people you cherish most.

​How to Store Rib Rub Recipe

This is the best rib rub and you can make this dry rub recipe ahead of time! It stores easily in an airtight container for future use on bbq ribs. If you have leftover rib rub, store it in an airtight container for several months! Make sure to label it, so you remember what it is, and can use up every bit of this good dry rub!  

Recipe Tips

1. Quality matters! Start with high-quality ribs. Look for fresh, meaty ribs that have a good amount of marbling. This will contribute to their tenderness and flavor.
2. Patience is key. Take your time and allow the ribs to marinate in the rib rub. While a minimum of 1 hour is recommended, letting them marinate overnight will result in more pronounced flavors.
3. Temperature control. Maintain a consistent temperature in your smoker. Fluctuations in heat can affect the cooking time and overall tenderness of the ribs. Invest in a reliable meat thermometer to monitor the internal temperature accurately.
4. Low and slow! Opt for low and slow cooking to achieve tender, juicy ribs. Smoking at a temperature of around 225-250°F (107-121°C) allows the flavors to develop slowly while breaking down the connective tissues.
5. Keep it moist. To prevent the ribs from drying out, you can spritz them with apple juice or a mixture of apple cider vinegar and water throughout the cooking process. This helps maintain moisture and enhances the smoky flavors.
6. Customization is key! Adjust the amount of cayenne pepper in the rib rub according to your preference for spiciness. Start with the recommended amount and gradually increase or decrease as desired.

Rib Rub Recipe Notes

1. Rest for perfection. After cooking, always let the ribs rest before slicing. This allows the juices to redistribute, resulting in tender and moist meat. Resting for about 10-15 minutes will yield the best results.
2. Experiment with wood chips! Try different types of wood chips, such as hickory, mesquite, or fruitwoods like apple or cherry, to add unique smoky flavors to your ribs. Each wood variety brings its own distinctive taste profile.
3. Get saucy! While the rib rub provides incredible flavors on its own, feel free to brush on your favorite barbecue sauce during the final stages of cooking. This will add a luscious glaze and an extra layer of deliciousness.
4. Share the joy! Cooking is meant to be enjoyed with loved ones. Gather your family and friends, and create memorable moments while indulging in the irresistible flavors of your homemade smoked ribs. Sharing food is sharing love.

Rib Rub Recipe Card