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jar of Dry Rub spice mix for Ribs with baking sheet of ribs behind

Dry Rub for Ribs

With a hint of sweetness and a touch of heat, this rub is good on just about anything, even salmon. Use on ribs all by itself or top with BBQ sauce. In a sealed container, it will last several months.
Course Condiment
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup total yield
Calories 333kcal
Author Toni Dash


  • ¼ cup Smoked Paprika
  • 3 tablespoons Brown Sugar
  • 2 tablespoons ground Cumin
  • 2 tablespoons Chili Powder
  • 1 tablespoon dried Oregano
  • 1 tablespoons Kosher salt
  • 1 ½ teaspoons ground Pepper
  • 1 teaspoon Cayenne Pepper


  • Place all ingredients in a bowl, stir until well mixed.

To Use Immediately

  • Pat the rack of ribs with paper towels to remove any excess moisture.
  • Rub an ample amount of the rib rub into the ribs on all sides. The amount that sticks on the ribs will determine how much is needed (vs. a specific measurement).
  • Cook ribs as your recipe indicates.

To Store it

  • Store in a sealed container in a cool, dark location for up to 6 months.


Calories: 333kcal | Carbohydrates: 70g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Sodium: 10778mg | Potassium: 1353mg | Fiber: 20g | Sugar: 40g | Vitamin A: 19528IU | Vitamin C: 3mg | Calcium: 349mg | Iron: 19mg