Elevate your beef ribs to mouthwatering perfection with this irresistible dry rub for beef ribs recipe. Designed to infuse every bite with a burst of classic BBQ flavors, this blend promises to take your ribs from ordinary to extraordinary. Get ready for finger-licking results that will have everyone asking for seconds.
Introducing the essential seasoning for every rack of ribs: our unparalleled Dry Rub for Ribs. Elevate your grilling game with this ultimate blend of flavors, meticulously crafted to perfection. Trust us, this recipe is a masterpiece of culinary perfection.
Dry rub for the best ribs
Even if you’ve been smoking and grilling ribs for years, this dry rub for ribs was created to be versatile enough to use in any rib application.
This spice mix is carefully crafted to enhance any rib dish, regardless of your cooking method. With the perfect balance of sweetness and savory notes, complemented by secret ingredients that add a punch of excitement, this rub promises to elevate your BBQ game to new heights. So delicious, you might find yourself skipping the sauce altogether.
This rib rub recipe is delicious with a wide variety of meats from baby back ribs to prime rib, and beef brisket. Give it a try.
Secret Ingredients
This easy recipe uses two secret ingredients I first learned from Hey Grill Hey.
Unlocking the magic behind our rib rub are two secret ingredients: cinnamon and celery salt. While cinnamon adds an elusive quality to the flavor profile. Keeping guests coming back for seconds. Celery salt provides the ideal earthy counterbalance to the sweetness of brown sugar. Achieving the perfect balance is paramount in crafting a dry rub that truly shines on your ribs.
Low Temperature Cooking Spice Mix
Due to the sugar content in this rub, it’s important to use it specifically for smoking or slow grilling at temperatures below 265°F (130°C). Exceeding this temperature threshold risks burning the sugar, which could compromise the taste of your ribs.
For tender ribs using smoking or slow-grilling, opt for back ribs with the bone, as they are better suited for this cooking method compared to short ribs, which are typically braised. Back ribs offer a budget-friendly alternative and cook similarly to pork ribs, delivering exceptional flavor and tenderness.
How long to leave spice rub on the ribs?
While letting the rub sit on the meat for at least 30 minutes allows the flavors to penetrate and infuse the ribs, you can certainly leave the rub on for longer if desired. In fact, some chefs recommend letting the rubbed ribs sit in the refrigerator overnight, wrapped tightly in plastic wrap, to allow for maximum flavor absorption.
Leaving the rub on for an extended period allows the flavors to develop even further and creates a more intense and complex taste. However, if you’re short on time, 30 minutes to an hour should suffice for the flavors to meld adequately with the meat.
Favorite Easy Dry Rub for Beef Ribs Recipe
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Kitchen Essentials
Ingredients
- 1/2 Cup Brown Sugar packed
- 2 Tablespoons Kosher Salt
- 2 Tablespoons Black Pepper freshly ground
- 2 Tablespoons Smoked Paprika
- 2 Teaspoons Garlic Powder
- 2 Teaspoons Onion Powder
- 2 Teaspoons Ground Dry Mustard
- 1 Teaspoon Cinnamon
- 1 Teaspoon Celery Salt
- 1/2 Teaspoon Cayenne Pepper
Instructions
- In a mixing bowl, combine all the ingredients listed above: brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, ground mustard, cinnamon, celery salt, and cayenne pepper.1/2 Cup Brown Sugar, 2 Tablespoons Kosher Salt, 2 Tablespoons Black Pepper, 2 Tablespoons Smoked Paprika, 2 Teaspoons Garlic Powder, 2 Teaspoons Onion Powder, 2 Teaspoons Ground Dry Mustard, 1 Teaspoon Cinnamon, 1 Teaspoon Celery Salt, 1/2 Teaspoon Cayenne Pepper
- Stir or whisk the ingredients together until thoroughly combined.
- Store the dry rub in an airtight container or jar until ready to use.
- When ready to use, generously coat your ribs with the dry rub, ensuring even coverage on all sides.
- Let the ribs sit with the dry rub on them for at least 30 minutes before cooking to allow the flavors to penetrate the meat.
- Cook your ribs using your preferred method (grilling, smoking, baking, etc.).
- Enjoy your deliciously seasoned ribs.
Your Own Private Notes
Notes
How to use dry rub on beef ribs?
Prepare the ribs by trimming off any excess fat while leaving much of it intact. Remove the tough membrane from the underside of the ribs. Removing this from the back of the rib rack to allow smoke and seasonings to infuse evenly. The best way is to gently lift the membrane from one corner using a blunt knife or clean screwdriver. Then grip it with a paper towel and peel it off. Apply approximately 2 tablespoons (30 milliliters) of the rib rub to each side of the rack of ribs.Nutrition
How to use dry rub on beef ribs?
Prepare the ribs by trimming off any excess fat while leaving much of it intact.
Remove the tough membrane from the underside of the ribs. Removing this from the back of the rib rack to allow smoke and seasonings to infuse evenly. The best way is to gently lift the membrane from one corner using a blunt knife or clean screwdriver. Then grip it with a paper towel and peel it off.
Apply approximately 2 tablespoons (30 milliliters) of the rib rub to each side of the rack of ribs.
Smoking Ribs
Prepare the smoker and place the ribs inside.
Whether to use a marinade for beef ribs is a matter of choice. Many cooks opt for a rub-only approach. However, if you choose to marinate, ensure it complements your rib rub. A simple way to achieve this is by seasoning the marinade with the rib rub.
To incorporate the rub into a marinade, mix 1/4 cup (60 milliliters) of the rib rub mixture with 1/4 cup oil, 1/4 cup acid (such as lime juice, lemon juice, or cider vinegar), and 2 tablespoons water. Thoroughly dissolve the mixture and pour it over the ribs. Cover with plastic wrap and marinate in the refrigerator for 6 to 12 hours.
Dispose of any leftover marinade that has come into contact with the raw meat to prevent bacterial contamination.
Baking or Grilling
Baking or grilling ribs using this spice rub promises to infuse your ribs with irresistible flavor and tender juiciness. Whether you choose to bake them in the oven or grill them outdoors, the process remains straightforward.
Simply prepare your ribs by trimming excess fat and removing the membrane, then generously coat them with the dry rub on both sides.
Baking
For baking, place the seasoned ribs in a preheated oven and cook low and slow until tender, allowing the flavors to meld beautifully. The recommended temperature is typically around 275°F (135°C) to 300°F (150°C) and the cooking time can vary depending on the size and thickness of the ribs. As a general guideline, you can bake the ribs for about 2.5 to 3 hours. However, it’s best to use a meat thermometer to ensure they reach an internal temperature of at least 145°F (63°C) for safe consumption.
Grilling
Alternatively, fire up the grill for a smoky, charred finish, cooking the ribs over indirect heat to prevent burning. You can use a two-zone cooking method. Start by preheating one side of your grill to medium-high heat (around 350°F to 400°F or 175°C to 200°C) for searing and leave the other side unlit for indirect cooking.
Sear the ribs on the hot side of the grill for a few minutes on each side to achieve a nice crust, then move them to the cooler side and continue cooking with the lid closed. Grill the ribs for about 1.5 to 2 hours, or until they reach an internal temperature of at least 145°F (63°C), again using a meat thermometer to check for doneness.
Whichever method you choose, the result is sure to be mouthwateringly delicious ribs that will have everyone coming back for more.
Delicious and easy rub recipe perfect for beef ribs