Best 4 Pork Rib Rub Recipes

Pork ribs are a versatile and flavorful cut of meat that can be cooked in a variety of ways. They are perfect for a summer cookout or a cozy winter meal. This article provides three delicious pork rib rub recipes that will help you create tender, juicy, and flavorful ribs every time. Whether you prefer a classic BBQ rub, a spicy rub, or a sweet and savory rub, you're sure to find a recipe here that you'll love. Each recipe includes detailed instructions and a list of all the ingredients you'll need. So fire up your grill or smoker and get ready to enjoy some of the best pork ribs you've ever tasted!

**Classic BBQ Rub:**

This all-purpose rub is perfect for any type of pork ribs. It combines the smoky flavor of paprika and cumin with the sweetness of brown sugar and the savory flavor of garlic and onion powder.

**Spicy Rub:**

If you like your ribs with a little kick, this is the rub for you. It combines the heat of chili powder and cayenne pepper with the smokiness of paprika and cumin.

**Sweet and Savory Rub:**

This rub is perfect for those who like their ribs with a little bit of sweetness. It combines the sweetness of brown sugar and honey with the savory flavor of garlic, onion powder, and paprika.

Check out the recipes below so you can choose the best recipe for yourself!

PORK RIB RUB

Pork Rib Rub image

A delicious rub for baby back pork ribs! Makes enough rub for 6 racks of ribs. Ground rosemary is almost impossible to find in stores. I grind up dried rosemary leaves in a molcajete, with a mortar and pestle, or a clean coffee grinder. Trust me, it's worth the few extra minutes it takes!

Provided by Babel Phaedrus

Categories Side Dish Sauces and Condiments Recipes

Time 5m

Yield 6

Number Of Ingredients 8

Ingredients

½ cup smoked paprika
¼ cup fine sea salt
¼ cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger
2 tablespoons onion powder
2 teaspoons dried, ground rosemary
¼ teaspoon cayenne pepper

Steps:

Mix paprika, sea salt, garlic powder, black pepper, ginger, onion powder, rosemary, and cayenne pepper together in a bowl.

Nutrition Facts : Calories 65.4 calories, Carbohydrate 13.8 g, Fat 1.5 g, Fiber 5.1 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 3527.4 mg, Sugar 3.1 g

SIMPLE PORK RIB DRY RUB

Simple Pork Rib Dry Rub image

I have used this simple rub to make ribs on the barbi in both Memphis, where I learned, and England, where I now live. The dry rub will stop the ribs from burning on the outside, as happens with some wet sauces. This rub is hot and sweet, which makes it perfect for ribs. The proportions of ingredients can be adjusted to taste. On two continents, I've received nothing but compliments for this recipe. I use this for approximately 2 kilograms ribs.

Provided by Bob Goldsmith

Categories Side Dish Sauces and Condiments Recipes

Time 10m

Yield 8

Number Of Ingredients 4

Ingredients

½ cup freshly ground black pepper
½ cup ground cayenne pepper
1 cup dark brown sugar
3 tablespoons salt

Steps:

In a medium bowl, thoroughly mix freshly ground black pepper, ground cayenne pepper, dark brown sugar and salt. Rub thoroughly into ribs, using as little or as much as you like, before grilling as desired.

Nutrition Facts : Calories 102.2 calories, Carbohydrate 25 g, Fat 1.1 g, Fiber 3.2 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 2625.7 mg, Sugar 18.2 g

SPICY RIB RUB FOR PORK ROAST

Spicy Rib Rub for Pork Roast image

The flavors come alive in this rub. Even though we've tried numerous ways to fix pork roast, we always come back to this recipe because of the magnificent flavors and ease in preparation. Your kitchen will smell heavenly while this is cooking. This recipe gives you enough rub for 3 pork roasts so store excess in an small container or spice jar.

Provided by Claudia Dawn

Categories Pork

Time 1h35m

Yield 1/8 Cup

Number Of Ingredients 7

Ingredients

1/8 cup paprika
2 teaspoons onion salt
2 teaspoons dried oregano
2 teaspoons garlic powder
2 teaspoons dried whole thyme
1/2 teaspoon ground red pepper
1/4 teaspoon ground black pepper

Steps:

Combine all ingredients.
Rub on a 2 ½ to 3 pound pork roast.
Place roast in a Dutch oven, uncovered, 350 degrees for approximately 1 ½ hours or until internal temperature reaches 145 degrees.
Do not overcook.

SCOTT'S DRY PORK AND RIB RUB

Scott's Dry Pork and Rib Rub image

None of the pork rub recipes I tried gave me the flavor I was going for. I decided to develop my own, and after countless tries, I finally fine-tuned my recipe to one I love. This works well for ribs, pulled-pork, pork chops, etc. It makes enough for several racks of ribs or pork butts. This is a spicy but not too hot recipe. If you want a bit more heat, add more cayenne pepper.Enjoy.

Provided by Scott Rhoades

Categories Pork

Time 5m

Yield 3-4 Racks of ribs or pork butts

Number Of Ingredients 12

Ingredients

1 cup light brown sugar
3 tablespoons paprika
2 teaspoons seasoning salt (like Lawry's)
1 teaspoon kosher salt
2 teaspoons garlic powder
2 teaspoons black pepper
1/2 teaspoon cayenne pepper
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon onion powder
1 tablespoon chili powder
1/2 teaspoon dry mustard

Steps:

Sift all ingredients together.I use a food processor to get a fine powder.
Put a liberal amount of the dry rub on the meat you wish to season.
Rub seasoning into the meat, covering entire surface.
Let meat sit at least a couple of hours in order to let the spices work into it. Overnight is better.
Prepare your pork as you wish. I like to cook pork butts and ribs low and slow so they fall apart. A crockpot works good if you don't want to run your oven for several hours. I finish my ribs on the grill or under the broiler with BBQ sauce.
Enjoy.

Nutrition Facts : Calories 323.1, Fat 1.6, SaturatedFat 0.3, Sodium 652.7, Carbohydrate 80.8, Fiber 4.5, Sugar 72.2, Protein 2.2

Tips:

Choose the right ribs: Baby back ribs or spare ribs are the best choices for this recipe. Baby back ribs are leaner and more tender, while spare ribs have more meat and a richer flavor.
Make sure the ribs are trimmed: Remove any excess fat or membrane from the ribs before cooking. This will help the rub adhere to the ribs and will also prevent the ribs from becoming tough.
Apply the rub evenly: Use your hands to rub the rib rub all over the ribs, making sure to get into all the nooks and crannies. You can also use a brush to apply the rub, but be sure to do it evenly.
Let the ribs rest: After applying the rub, let the ribs rest for at least 30 minutes, or up to overnight. This will allow the flavors of the rub to penetrate the meat.
Cook the ribs slowly and low: The key to tender, juicy ribs is to cook them slowly and low. This can be done in a smoker, a grill, or even in the oven. The ideal cooking temperature is between 225 and 250 degrees Fahrenheit.
Baste the ribs occasionally: While the ribs are cooking, baste them with a mixture of your favorite barbecue sauce, apple juice, or melted butter. This will help to keep the ribs moist and flavorful.
Let the ribs rest before serving: Once the ribs are cooked, let them rest for 10-15 minutes before serving. This will allow the juices to redistribute throughout the meat.