The Best Award Winning Homemade Dry Rub for Ribs
The best award winning homemade dry rub for ribs is a recipe that has garnered rave reviews! This homemade dry rub offers a good balance of spices with savory flavors that complement and enhance the taste of the meat so well that it takes the entire eating experience to the next level. Creating an award-winning rib rub involves balancing various flavors like saltiness, spiciness, and aromatics.
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Is This Dry Rub Only Good For Beef Ribs?
No! This rib seasoning is so versatile! Whether the dry rub recipe is for a rack of ribs, baby back ribs, beef brisket, pork shoulder, pork belly, or even thick cuts of pork chops, it is the perfect mix of spices that will taste amazing on any meat! This spice mixture offers the best flavor and will complement any bbq sauce too, although you won’t need it.
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What Is A Dry Rub?
A dry rub is a perfect mixture of herbs, spices, salt, sugar, and other flavorings that is rubbed onto meat, poultry, or fish before cooking. It’s called “dry” because it’s applied as a dry mixture rather than as a liquid marinade. Dry rubs are commonly used in barbecue and grilling to add flavor with a hint of spice, and create a flavorful crust on the exterior of the meat. The ingredients in a dry rub can vary widely depending on personal preference and the type of meat being cooked, but common components include paprika, garlic powder, onion powder, chili powder, cumin, brown sugar, salt, and pepper.
Why You Will Love This Dry Rub?
This rub strikes a balance between savory and spicy flavors, making it a crowd-pleaser. It also has no added sugar so it can be enjoyed in any diet. Adjust the seasoning according to your preferences, and feel free to experiment with additional ingredients like mustard powder, coriander, or herbs for your unique twist.
Try this rub on this recipe!The Best Easy Slow Smoked Beef Back Ribs Recipe
What Does A Dry Rub Do For Meat?
- Flavor Enhancement: A well-balanced rub can add layers of flavor to the ribs. It combines various spices and seasonings to create a complex taste profile that complements the natural flavors of the meat.
- Tenderizing: Some ingredients in the rub, such as salt, can help tenderize the meat by breaking down its proteins. This results in juicier and more succulent meat.
- Bark Formation: When cooked low and slow, the meat will form a flavorful crust on the surface of the meat known as the bark. This bark adds texture and intensity to each bite, enhancing the overall eating experience.
- Moisture Retention: The rub helps seal in moisture during the cooking process, preventing the ribs from drying out. This ensures that the meat remains juicy and flavorful.
- Customization: By making your own rub, you have full control over the ingredients and can tailor the flavors to your liking. You can adjust the level of sweetness, spiciness, saltiness, and other flavor elements to create a rub that suits your palate perfectly.
Overall, using a rub for ribs is a popular technique among barbecue enthusiasts because it enhances the taste, texture, and overall quality of the finished dish, resulting in delicious and satisfying ribs.
Ingredients For the Dry Rib Seasoning
- 2 tablespoons kosher salt (I like Himalayan Salt found here.)
- 1/2 teaspoon black pepper (freshly ground)
- 1 tablespoon garlic powder
- 3/4 tablespoon onion powder
Best Dry Rub Recipe
Mix Ingredients: In a bowl, combine all the dry ingredients thoroughly. Ensure there are no clumps, and the spices are evenly distributed.
Prepare Ribs: Before applying the rub to the uncooked ribs, pat dry your ribs with a paper towel. This helps the rub adhere better to the meat.
Apply Rub: Liberally coat the tops of the rib rack, the back of the ribs, and the sides of the ribs. Make sure to press the rub into the meat to ensure it adheres well.
Rest: Let the ribs sit for at least 30 minutes to allow the flavors to penetrate the meat. For best results it is a good idea to double wrap the ribs in plastic wrap and refrigerate overnight and cook the next day. This is the best way to insure that your beef ribs take on all those wonderful flavors!
Grill or Smoke: Cook the slab of ribs according to your preferred method. Low and slow is the key for tender, flavorful ribs. Whether you’re using a charcoal grill, smoking, or using a slow cooker, maintain a consistent temperature around 225-250°F (107-121°C). Cook until the ribs reach your desired level of tenderness, usually around 4-6 hours, or until the meat starts to fall off of the bone. Here is a delicious smoker recipe: The Best Easy Slow Smoked Beef Back Ribs Recipe
Finish: Optionally, during the last 30 minutes of cooking, you can glaze the ribs with your favorite barbecue sauce for added flavor and caramelization.
Rest and Serve: Once cooked, let the ribs rest for a few minutes before slicing and serving. Enjoy the mouthwatering, award-winning flavors!
Store your new rub in an airtight container at room temperature or in your spice cabinet.
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The Best Easy Slow Smoked Beef Back Ribs Recipe
The Best Award Winning Homemade Dry Rub for Ribs
Ingredients
- 2 tablespoons kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1 tablespoon garlic powder
- 3/4 tablespoon onion powder
Instructions
- Mix Ingredients: In a bowl, combine all the dry ingredients thoroughly. Ensure there are no clumps, and the spices are evenly distributed.
- Prepare Ribs: Before applying the rub to the uncooked ribs, pat dry your ribs with a paper towel. This helps the rub adhere better to the meat.
- Apply Rub: Liberally coat the tops of the rib rack, the back of the ribs, and the sides of the ribs. Make sure to press the rub into the meat to ensure it adheres well.
- Rest: Let the ribs sit for at least 30 minutes to allow the flavors to penetrate the meat. For best results it is a good idea to double wrap the ribs in plastic wrap and refrigerate overnight and cook the next day. This is the best way to insure that your beef ribs take on all those wonderful flavors!
- Grill or Smoke: Cook the slab of ribs according to your preferred method. Low and slow is the key for tender, flavorful ribs. Whether you're using a charcoal grill, smoking, or using a slow cooker, maintain a consistent temperature around 225-250°F (107-121°C). Cook until the ribs reach your desired level of tenderness, usually around 4-6 hours, or until the meat starts to fall off of the bone. Here is a delicious smoker recipe: The Best Easy Slow Smoked Beef Back Ribs Recipe
- Finish: Optionally, during the last 30 minutes of cooking, you can glaze the ribs with your favorite barbecue sauce for added flavor and caramelization.
- Store your new rub in an airtight container at room temperature or in your spice cabinet.
I have ribs in the freezer. Going to mix some of this up. I usually by a rub. Not sure what brand or where I get it, probably Wmart. I like that this one isn’t red. Sounds like a delicious mix of spices. Pinning.