Dry Rub for BBQ Ribs
It takes just minutes to make homemade dry rub. If your ribs are large, you may need to double this recipe. - Jenny Jones
Prep Time: 5 minutes
Total Time: 5 minutes
Makes: Makes about 1/4 cup
Ingredients:
- 1/4 cup brown sugar
- 2 teaspoons chili powder (not powdered chili)
- 2 teaspoons sweet paprika
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 teaspoon dried oregano leaves (not ground oregano)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground pepper
Instructions:
- Combine.
Note: A few people have run out of rub so you might consider doubling the recipe, especially for a generous rack of ribs. If you don't use all the rub, it will keep indefinitely.
Impressed with this recipe for 5 years now. Watched your talk show in the past, and saw your video. When I put the two together, it built up my trust to allow your process to work. I mean it’s absolutely upsetting when food doesn’t turn out right. Thank you for sharing. The aroma, the taste, the texture, is simply amazing. Everytime!
I’ve been making this rub recipe and Jenny’s rib recipe for over 7 years now. It’s my husband’s absolute favorite! This rub is great on bbq chicken too!
I have been using this rub and method on country cut ribs for years. It works very nicely. Thanks
Where can I find dry mustard? Or can I substitute ground mustard? If so, how much?
McCormick sells ground mustard in small bottles in most grocery stores.
Dry mustard is found on the spice aisle it’s the same as dry ground mustard
Same things
I absolutely love this rub, I can’t even tell you how much better my ribs are after using this rub and I also use it for my roast when making beef bar-b-que, it really is a game changer! You won’t be disappointed if you try it!
This is the ONLY way to prepare delicious, moist and we’ll done ribs. My relatives who slave over an outside BBQ cannot comprehend such ” yumminess ” preparation took place in an oven.
Jenny
your recipe for the rub you say not to use the chili powder what do you use
Lil
The second ingredient is chili powder, which is a mix of spices, and that’s what I use. My note means not to use “powdered chili” which is different, and is extremely hot and spicy. I hope that clears it up.
This was SO GOOD. It was my first time making ribs so i was nervous but this recipe did not disappoint. I love how easy it was to make. Some of the meat was literally hanging off the bone. I used your dry rub recipe. And sweet baby rays honey BBQ. My kids loved it!
This is hands down the best BBQ dry rub recipe. I’ve been using it for YEARS now. I have it saved on every piece of technology I own! 🤣 Today is my grandson’s 14th birthday and I whipped up a triple batch for use on my country ribs and leg quarters! The house smells SOOO good… 😋 Thanks, Jenny!
Well , I’m ready to put the ribs in the oven . Do I wrap the ribs in foil or leave them uncovered in a baking dish to cook at 275 degrees . I’m too old to send picture.
They must be tightly wrapped in foil. See step #5 in the recipe:
https://www.jennycancook.com/recipes/fall-off-the-bone-ribs/
Love this recipe for ribs…wondering do you have a good recipe for STEAK spice? Thank you so much
I have been using this recipe for years.. It’s the best and it gets the hubby in the kitchen to help. It makes for a great family project,,Thanks so very much.
Hi Jenny, Like your husband says I love you. lol Love you and all your recipes that I have tried. Thank you for sharing.
This is the best Rub and rib recipe. My family loves it!! Thank you so much for sharing.
If you’re using the Costco baby back ribs (3 big racks per package), I recommend quadrupling the dry rub recipe.
Yum. Everyone in my family loves this.
Thank you Rachel! I am using Costco beef ribs which weren’t short ribs and was having a hard time finding a recipe!
Jenny,
tanks for the wonderful video. i was wondering if you can use tis recipe for country ribs.
Thanks
Is it necessary to cut the ribs apart individually? I would prefer to leave them as a proper “rack”. Will they still be as tender?
I absolutely love this recipe and even make the rub!! I have made this about 10 times and everyone loves it!!!! What a great recipe!
I gave this recipe a try about 1 month ago and it was a HIT in my household. Now I am preparing it again tonight for the 4th time. I’m sure this will be my forever go to recipe! Yummm
I’ve been using this rub recipe as a base for mine for years now. I add a few other spices to make it mine. I am on keto and the brown sugar substitute works as others have said, but so does plain erythritol, allulose, and a blend of the two. I use this rub for rib racks and for country style cut ribs as well. I rub mine down and let them marinate overnight for additional flavor.
I’ve made this dry rub and BBQ sauce em several times and each time was a hit!! I also use the tub and sauce for pulled pork in the crockpot. Everyone loves the ribs as well as pulled pork with this rub and the bbq sauce. Thanks so much Jenny for helping me overcome my fear of making ribs which seemed super overwhelming for so long!!!
I’ve made these several times, I’m making them right now for supper. My family loves them. Best recipe for ribs I’ve ever had, thank you so much for sharing.❤❤
This is the only rub I use now. Never lets me down😊
My second time making this for my friends. They absolutely loved it. I am marinating it overnight in the fridge. It’s the Fourth of July today but that’s okay. It’s a bitch cutting up the ribs but so worth the effort it. Next time will go to White’s Country meats and get them separated. So worth it all. I wish that Jenny would do a strawberry rhubarb pie. I used her pie dough recipe and used her recipe to make a strawberry rhubarb pie from her apple pie recipe. Turned out great!!! I love her sense of humor.
Hands down THE BEST rib, dry rib and BBQ sauce recipes ever. Can’t have sugar?
I used brown sugar swerve and sugar free ketchup. 5 forks for me!!!
I’m on keto and I also used a brown sugar substitute. What a delicious rub. Thank you!
Jenny is spot on by using a small knife to lift top of membrane and then pull off with paper towel…I never made baby back ribs until the pandemic when I started cooking a lot. My boyfriend loves the ribs and loves me more for making them. My grandson said they were the best he’s ever had. Thank you thank you for the wonderful recipe and “how to” utube.
I never made ribs before in my 50 years of cooking. I made them last month and they were the best ribs I ever had. My boyfriend and I were licking our fingers….they slid off the bone. I made it exactly as Jenny wrote in her recipe and followed her on utube. Bravo Jenny. I know you from the 90’s and you are a fabulous talented lady. Enjoy your retirement.
I used both rub and sauce recipe a few weeks ago and OMG – these are the best ribs – going to repeat today.
I like to put the rub on the night before and keep the ribs covered in the fridge. The wonderful flavor of the rub penetrates deeper into the meat. I didn’t have lemon juice on hand so I used yellow mustard instead. I could not taste the mustard when the ribs were done.
Jenny, this rub is fantastic, so versatile. I use it for anything. Prime rib roasts, chicken, steak, fajitas.I have bought many rubs before, and does not even compare to your recipe. Thanks Jenny, your yhe best😋
Getting the silver membrane off of the back of the ribs was a job. Not as east as the video shows. Also, there’s hidden marbled fat that is hard to cut out. Not anyone’s fault. Just be aware of that fact Putting the rub together now and then making Jenny’s barbeque sauce
The original Weight Watcher’s cook has a barbeque sauce that is Vundebar!!!!!
Use catfish spinners you get from Wal-Mart works great on any membranes.
Begin at the small end of ribs, use the handle of a spoon to dig into the bone, not the meat, to get under the silver skin at the edges, then your thumbs and rip it off toward the large end bones.
Thanks Jenny. You Rock !!!!
Hi Jenny,
I tried your recipe it was really superb! Everyone in the family loves it! Thank you:)
I’ve been making this rub for years. I recently made it again tonight, but I feel as if an ingredient is missing. Wasn’t cumin listed previously? 🤔
Also, I make mine in advance to allow the rub and (all its goodness) to penetrate the meat. Then, all I have to do is sit them out about 20-30 mins before popping them in the oven.
Cumin was never listed and I have made no changes to the rub.
Hi Jenny. I just wanted to say how much I love the fact that I found you again. I used to watch your show faithfully!
You have some great recipes. I love watching your videos.
Signed,
A fan! ☺️
Followed the recipe exactly, except with the dry rub recipe we swapped the 2 teaspoons of chili powder for 1 teaspoon of Cayenne pepper, and used original KC Masterpiece BBQ sauce. These ribs came out absolutely AMAZING! The best rubs we ever cooked and honestly, the best ribs we ever tasted! Thanks Jenny👍
This is my go to for a dry rub recipe. Everyone loves your ribs recipe. We also use the rub on chicken. This year, I’m even giving quarts as Christmas presents! Thanks so much…
That’s a great idea! I’ll keep that in mind for next year!
I cut down the chili powder to 1/4 tsp. And omit the oregano completely but other then that this is very good. I always double the recipe and use it on your rib recipe. Making ribs right now! Thank-You Jenny.
I have used this recipe many times, it’s a hit!
Love your recipe for the ribs including the sauce and the rub. It’s my go to and everyone loves them. Thanks!
Well Iv rub the ribs without the lemon juice?. Hope it doesn’t mess them up!
Hi Jenny,
Hope all is well!
I was not able to find your BBQ sauce recipe. Could you please let me know were can I find.
Just one word “sauce” in the recipe search box helps find most recipes. Here it is: https://www.jennycancook.com/recipes/homemade-barbeque-sauce/
This dry rub is AMAZING!! I use it for so many things. My young kids love it too!
We like it too!
I’m not into ribs but I cook them about once a month for my partner. we’ve done a slowcooker and I’ve tried the BBQ. This dry rub and your oven rib method are his favourites as I think they sit as close as I’ll ever get to a classic restauraunt style rib! So even though it heats up the house a bit I’m here and at it again!!!
Have great memories of afternoons watching your wild tv show as a kid. So nice to read more about your life and dive into your cooking site. FUN STUFF. You are incredible. Thanks!
Great tip I saw the other day for slow cooker ribs is to place them tip down around the walls, leaving the middle open. Don’t add any liquid and cook 6-8 hours on low…
I just cut up 15 lbs of ribs and forgot to remove the back skin thing. How will this affect them?
Thanks!
I’ve cited with the back skin on too. Everyone can just remove it before eating. Doesn’t affect flavor
Great recipe! I use smoked paprika, which gives a great lightly smokey taste! I ran out of brown sugar, so mixed some white sugar with molasses! I use ground cloves, coriander and ginger, too! After the ribs are done, I pour off the juices and boil it down to a syrup consistency and brush THAT on the ribs, then broil. Fantastic!
Great rub recipe! Made a double batch to save time the first attempt. And now using the second half of the rub for July 4!
Everyone loved my ribs!
Made the ribs today and they were awesome. My grandkids said are these from Dinosaur bbq ( a very well known bbq place here) such a compliment. Thank you so much for a great easy way to make ribs.
Awesome ribs! My 8 year old loves them too.
Making them for the second time tonight. Thanks a bunch for the recipe!
After you rub the ribs. Do you cook them immediately or let them sit for a couple of hours ? Thanks
I cook them immediately.
For me after i apply the rub i set them aside for an hr or two or maybe more and the result is much more delicious. but it’s up to you.
The rub is the best I have tasted! We had a small BBQ today, Memorial Day 2020, and my friends LOVED your ribs! I told them to go to: JENNY CAN COOK/ribs. I, also, made your NO KNEAD BREAD and that was GREAT, too. Thank you so much for your recipes and your funny videos! ???
U do not have dry mustard can I use regular yellow musturd?
I’ve used plochmans yellow mustard when I didn’t have mustard powder and it was great. I just guesstimated how much to use. Not a whole lot. Best Rib Recipe Ever! Thanks Jenny! ❤
You gave me a solution as well:) This is helpful. Thanks!
It’s best to use dry ingredients only in this rub.
I sometimes skip the dry mustard in my rub mix, but I always paint my ribs with yellow mustard that has 2T of liquid smoke mixed in. The mustard helps the rub stick to the ribs and you can’t taste the mustard (I promise) in the final product. I also use smoked paprika instead of sweet but our family likes a stronger smoke flavor. Most of the time I use a homemade sauce like Jennys but Open Pit or Sweet Baby Rays store bought sauce works in a pinch.
Im going to do it tonight. Thanks for sharing the receipe.
My family LOVES this recipe. Thank you so much for sharing 🙂
I love this recipe. I had made it several times already. Thanks.
I like your rub because it’s downright simple using household ingredients. Simple is good. (I’m 61 and just learned that salt and pepper is really all I need most cases)
BEST rub ever! I use it exclusively for everything. Thank you, Jenny!
I plan to bake this Beef rack.
1) Do you rub the rack then let it sit for a time before baking?
2) Last, when do you apply the sauce to the ribs?
TU!
I have made this rib recipe several times. Crowd pleaser for sure.
I just watched the video and thank you for the trick to remove the silver skin. It was so hard and slippery before to do it. And easy recipe, long en slow cooking but so good at the end. My kids are very young and they can’t eat spicy at all so I just skip all the chili and it is still very good.
All your recipes are so easy to do, so all of us can cook great meals for our family. Thanks!!!! I wish I can cook with you one day!!!
Why is it necessary to use only, dried Oregano leafs but not ground up
Oregano?
Also why only chilly powder and not powered or ground chillies
Ground spices are much more potent than dried leaves. And: https://www.jennycancook.com/my-ribs-are-not-spicy-hot/
Fresh leaves from an Italian Oergano r great. Most processed organo is Mexican Oregano, not true oregano just easy to harvest by machine!! Great Rub and BBQ Sauce!!
Just tried it. Turned out incredible and super easy Jenny really can cook! Thx for this awesome recipe ?
We love these ribs and everyone I make them for loves them too!
I’ve been using your recipe for about 2 years now and it is incredible!!! My wife, who doesn’t normally do ribs, is addicted to them. And that says a lot, as she is just about the pickiest eater I have ever met in my entire life! Thank you, from a very grateful Adams Family!!!
Thanks Jenny! I love this recipe and am preparing it for our fourth of July celebration today 4 July 2019
Have SO enjoyed each of your videos/recipes!!! And you’re DELIGHTFUL!!
What if you don’t have oregano leaves
Italian seasoning works as a great alternative!
fantastic recipe
sharing it with everyone !!!!
i dont have fresh lemon can i just used the bottle instead?
Yes! You absolutely can. It tenderizes the meat. I used lime once when I didn’t have lemon. It’s the citrus that does the trick
What if I don’t have chili powder on hand what can I use to substitute it?
Nothing. Go buy some.
Jenny I thank you for this delicious recipe I could never get my ribs right and than one day I found your YouTube channel found your rib recipe and now I feel like the queen of ribs with my family and friends
Forever grateful
This is my first time making oven baked ribs and I am speechless on how delicious and easy your recipe is. Thank you so much for sharing <3
Hi Jenny,
I’m making 15 pounds of ribs for Christmas. I am wondering whether to:
a) layer the ribs in one large baking pan and bake on Xmas day?
b) not layer the ribs but alternate the pans on the racks midway through on xmas day?
c) bake some of them the day before and do the last part on xmas.
Thanks!
Option (c) makes the most sense to me.
This is my first time making oven baked ribs and I am speechless on how delicious and easy your recipe is. Thank you so much for sharing <3
I’m very busy and ran out of brown sugar, what could I use instead?
I’d try syrup or regular sugar if you ran out of brown sugar.
Brown sugar is the primary ingredient so whatever you use, keep in mind that the rub needs to be dry.
If you run out of brown sugar, you may be able to make your own by combining a bit of white sugar and molasses (provided you have molasses at home).
To make brown sugar, add about a tsp of molasses to granulated sugar. Adjust molasses to taste, use more for dark brown sugar.
Sorry I meant what can I use instead of dry mustard lol.
I would just leave the dry mustard out if you don’t have any. There are enough great spices here to make a delicious rub with it.
We can I use instead of dry mustard?
Have made this rub with and without the dry mustard. Can’t tell a difference. Just leave it out.
Thank you Jenny for feeding my picky eaters. Your food is devoured at my house. Thank you for your love of cooking.