This is the dry rub we use on our Sticky Glazed Smoked Ribs, and honestly, it’s good enough to steal for chicken, pork chops, or whatever else is sitting in your fridge looking for a flavor upgrade. Sweet, smoky, with just enough heat to keep things interesting. Mix it once and keep it in the pantry.

Tips for the Best Pork Rib Rub

Brown sugar brings the sweetness and helps the outside caramelize into that dark, slightly sticky bark you want on ribs. Smoked paprika does a lot of the heavy lifting on the smoky flavor, so even if you’re working with a gas grill or an oven instead of an actual smoker, you’re still getting real smoky depth. A little cayenne and black pepper keep it from tasting like straight candy.

A thin layer of yellow mustard or a light coat of oil works as a binder to help the rub stick, then pat it on generously, you want full coverage, not a light dusting. Let the rub sit on the meat for at least 30 minutes before cooking, or overnight in the fridge if you have the time, so the flavor has a chance to work its way in rather than just sitting on the surface.

This batch makes more than you need for one rack of ribs, which is the point. Store it in an airtight jar in the pantry for a couple months, and you’ll always have a good rub within reach for chicken thighs, pork chops, or even roasted vegetables when you want something with a little more personality.

It started as a one-off for the ribs and ended up living in the spice cabinet permanently. If you make a double batch, you’ll thank yourself the next time a rack of ribs shows up on the grocery list.

More Rib Rub Variations

Want more smoke and heat? Try the Sweet and Smoky Chipotle Rib Rub — same base, with ground chipotle powder stirred in. Prefer warm, savory spice over heat? Try the Sweet and Smoky Adobo Rib Rub instead.

Sweet and Smoky Pork Rib Rub

This is the only rub you’ll need for ribs — sweet brown sugar, a kiss of heat, and just enough smoke to make the neighbors nosy. Mix it once, keep it in the pantry, and use it on ribs, chicken, pork chops, or anything else that could use a little sweet heat.

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Prep Time 3 minutes mins

Course: Seasoning

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup light brown sugar
• 3 tbsp coarse kosher salt regular table salt works fine too, use a little less since it’s finer
• 2 tsp onion powder
• 2 tsp garlic powder
• 1.5 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp ground mustard
• 1/2 tsp ground coriander

Equipment

• Mixing Bowl
• Whisk

Method

 

1. Add all the ingredients to a medium bowl or container.
2. Mix thoroughly with a fork or whisk until fully combined, breaking up any clumps of brown sugar.
3. Store in an airtight container or jar for up to 3 months, or use right away to season your ribs before smoking or grilling.

Notes

🛒 Shop the gear I used in this recipe