This is our Sweet and Smoky Pork Rib Rub with one addition: ground chipotle powder. Same brown sugar base, same easy five-minute mix, but the chipotle brings a deeper, smokier heat that plain cayenne just doesn’t have. If you haven’t made the original yet, that’s a good place to start — this is that recipe with one extra ingredient stirred in.

How Much Chipotle to Use

We use 3/4 teaspoon here, which gives a noticeable smoky kick without taking over the sweetness. Worth knowing before you measure: chipotle’s heat builds a lot faster than cayenne’s does, so this isn’t just a smoke dial, it’s a heat dial too. Start with 1/2 teaspoon if you want the smoky flavor without much added spice. Go up to a full teaspoon only if you actually want it hot, because that jump brings real heat, not just more smoke.

Everything else about using this rub is the same as the original: a thin layer of yellow mustard or oil as a binder, a generous full coating rather than a light dusting, and at least 30 minutes of rest before cooking (overnight in the fridge if you have the time) so the flavor actually works its way into the meat instead of just sitting on top.

Like the original, this batch makes more than one rack of ribs needs. Keep it in an airtight jar in the pantry and it’s ready whenever chicken thighs, pork chops, or anything else on the grill could use some sweet heat and smoke.

Want warm, savory spice instead of heat? Try the Sweet and Smoky Adobo Rib Rub — same base, with a Caribbean-style adobo blend stirred in.

Sweet and Smoky Chipotle Rib Rub

Our sweet and smoky base rib rub with ground chipotle powder stirred in for a deeper, smokier heat. Same pantry staples, one extra ingredient, noticeably spicier.

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Prep Time 3 minutes mins

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
• 3/4 tsp ground chipotle powder start with 1/2 tsp for milder heat, or go up to 1 tsp for more smoke and noticeably more heat

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 and chipotle powder.
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