Dry Rub for Barbecued Ribs

“I prefer “dry ribs” not dripping with any sauce. Just tried this today on 2 slabs of ribs – cooked them slow and low (3 hours at about 250 degrees)great flavor – sweet but sorta spicy. They don’t NEED any sauce!”

“BEST RIBS EVER. Only thing I do differently is that once I’ve got them good and rubbed, I drizzle honey on the ribs before closing up in foil. We serve a little more BBQ sauce at the table after brushing on the ribs while they are on the grill. These are my GO TO ribs for summer and everyone FREAKS OUT when I make them.Thanks so much for posting!”

“The rub had such a wonderful aroma after mixing. I used this on boneless chicken fingers.They were really good.This was my first time using a rub so I put it on sparingly.Next time I will use more before putting it on the grill.”

“My first time making ribs! I made as directed, but did use one tip from another recipe- removing the tough membrane on the bone side before rubbing with spices. This has great flavor that my husband said was better than the local restaurant! Next time I might decrease the sugar; I prefer for the other flavors not to be overpowered by sweetness. But I could be wrong…”

“EXCELLENT! I’ve been making ribs for years, but the family all said this was the best one I’ve ever made. I doubled the recipe and cooked it ‘lower and slower’… at about 250 for 4hrs. Fell off the bone and SO tasty. Thanx!”

“i love this rub! its good on ribs but honestly its great on pretty much every thing you can think of so don’t be afraid to try it on other things as well. great recipe!”

“Now there’s no excuse to buy store bought rub when you have a great rub like this that’s so simple to make.Rubbed this on my baby backs and the taste was tremendous.Cooked at 225 for 21/2 hours and snow did not permit outdoor grilling.Still perfect.The ribs were too fatty but that’s not your fault!This one’s a keeper for sure”

“As ifyou need another 5-star review.How about a photo? This was, hands down, the end of my search for the perfect rub.Yeah, ok, I made the Old Bay from scratch after not finding it in my cupboard (where’d it go?), and I eased up on the cayenne at the request of my tongue, and hardest of all to confess, I didn’t marinate it at all,but OH MAN!The only thing that shut our mouths long enough to stop singing its praises was more ribs. Thanks a rack!”

“Actullay I’d give it 10 stars. SUPER EASY and ABSOLUTELY NO need for BBQ sauce if you try it this way. I marinated overnight and then cooked at 250 deg. for 2 1/2- 3 hours. We ‘ve made it three times in the last 2 weeks!!! Need I say more?”

“This is the best rub I’ve ever used.I was smoking some ribs and planned on using a dry rub that I had bought.I decided to make this due to the reviews.I did a taste comparison and threw the store bought rub away.Worked great for ribs.”

“Very, Very good. Cook in several competitions yearly in Texas. Brisket, beans, chicken, and RIBS. Tried this rub and got second. (feel like I owe her some money lol) She got mostly 5 star ratings except for a few, and those I did not understand totally. One lady gave her a 4 star because her ribs were falling apart because the cooking time was too long. The recipe states to cook for 2 1/2 to 3 hours OR UNTIL DONE. You would think people would check on this as they cook. Just a tutorial not a given. Everybody’s source of cooking is different and unique depending on what they use. Thanks again for the win. Will use it very often.”

“I have made these ribs 4 times in the last month since finding this rub!The only different thing I have done is drizzle the ribs with a little honey before baking off in a 200 oven all day.Oh, and I never seem to have the Old Bay on hand (and keep forgetting to buy it) and the rub is still fantastic!”

“Great rub!Happy 4th of July and pray we keep our independence for another 235 years.One thing I have to admit, only in Louisiana do we sing the National Anthem as “the firecracker’s red glare”.:-)”

“Great rub. Used this rub with the ribs my way recipe. Perfect.”

“This is an incredible rub mixture and will be what I use going forward. Had all the ingredients on hand. I doubled the recipe and used it on 2 slabs of baby backs. Rubbed them the night before a party and let them “marinate” wrapped in the fridge overnight. Then cooked them for 5 hours at 200*. Kept them covered in foil for the first 4, then removed the foil for the last hour to get them crispy. Didn’t bother broiling/applying BBQ since we prefer just a dry rub.”

“This was fabulous!!I used it on salmon-everyone loved it!!!”

“Loved this.Did not have any thyme but do not think it mattered.Thanks for posting.”

“A winner for sure.I applied the rub approximately 18 to 20 hours before cooking the ribs.I cooked them ‘slow and low’ for about 5 hours.Like another reviewer I also left some ribs dry when I grilled them and they were outstanding as well.I would be proud to serve these ribs either way.Thanks for contributing to our successful Father’s Day 2010 BBQ.”

“This was a nice rub.Other than doubling the Old Bay (as someone who grew up in MD must), I followed the rub recipe exactly.Cooked the ribs in the crockpot, using Recipe#16705 – they were outstanding.Thanks for posting!”

“This rub is fantastic. The meat was so tender and so tasty. We’re definitely a ribs-with-sauce kind of family, so I did one rack with sauce and one without, and they were both equally tasty! Great rub, and anything with Old Bay is a definite bonus! Thanks!”