Rib Rub Spice Mix

3 weeks ago 26

A close-up of a wooden spoon filled with a vibrant reddish-orange spice blend, held above a blurred container of the same spice in the background.

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Smoky, sweet, and a little spicy—this easy homemade rib rub is packed with bold BBQ flavor. Ready in 5 minutes and perfect for making Barbecued Ribs!

Know Before You Scroll

Servings: 6

Prep: 5 minutes

Cook: 0 minutes

Total Time: 5 minutes

Sweet, smoky, and just a little spicy. The smoked paprika brings bold depth, the brown sugar adds that caramel-y sweetness, and the garlic and cumin round it all out with savory BBQ magic.

Super easy. Just measure, mix, and you’re done. No cooking, no stress—just pure flavor power in under 5 minutes.

Smoked paprika, sweet paprika, garlic powder, cumin, ground black pepper, dark brown sugar, salt.

Small bowl, measuring spoons, airtight container or jar for storage.

For the best flavor payoff, rub generously on your ribs and let it sit at least 30 minutes—or overnight if you’ve got time. Trust me, it’s worth the wait.

Mix a double or triple batch and stash it in your pantry. Instant flavor bomb, ready to go on ribs, chicken, or even roasted veggies.

No smoked paprika? Use regular paprika and add a tiny pinch of chipotle powder for that smoky vibe.

A glass jar filled with reddish-brown spice blend, with a metal spoon scooping some out. The jar has a hinged lid and sits on a white surface.

Why I Love This Recipe

I’ve tried countless rib rubs—seriously, you name it, I’ve tested it. Some were so salty they made my mouth pucker, others were fiery enough to set off smoke alarms, and a few were just too bland. I wanted something simple but bold. A rib rub that hits that sweet-spot combo of smoky, savory, and just a little sweet without needing 20 ingredients or an advanced degree in spice blending. After a few not-so-wow batches, I finally landed on this one—and it’s everything. This easy rib rub is smoky from the paprika, has a nice bite from black pepper and garlic, and just enough brown sugar to make your ribs absolutely irresistible.

A close-up of a spoonful of reddish-brown spice blend held above an open glass jar filled with the same spice, against a softly blurred background.

Ingredient Notes

A variety of spices in glass jars and bowls, a wooden salt cellar with a spoon, and a wooden pepper grinder, all arranged on a white surface.

Use a mix of smoked and sweet paprika—this blend gives the rub a perfect balance of deep smoky flavor and mild sweetness. A 50/50 split (like in your recipe) keeps things bold but not overwhelming.

If you only have one type, go all in! Smoked paprika alone will give a richer BBQ depth, while sweet paprika alone will keep it mellow.

Garlic powder gives you that savory, all-purpose base flavor that makes rubs addictive.

Granulated garlic works well too. Avoid fresh garlic—it won’t mix evenly.

Ground cumin adds a warm, earthy note with a little smokiness—essential in BBQ.

Coriander is a distant cousin, but the flavor will change. Skip if necessary.

Dark brown sugar adds moisture, sweetness, and that sticky caramelization BBQ ribs love.

Light brown sugar works in a pinch; add a touch of molasses for richer flavor.

Table salt or kosher salt + ground black pepper. The salt enhances flavor and draws moisture, while the pepper adds bite and balance.

Sea salt or Himalayan salt work too. Use freshly cracked black pepper for more punch, or pre-ground for convenience.

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

Brown the chicken

Season the chicken and brown it in the pot to give the soup a deep, savory base. This step ensures flavorful, tender meat.

A white plate displays seven different ground spices arranged in separate piles, forming a colorful circular pattern on a marble surface.

Store for Later

This rib rub recipe makes just under ½ cup of spice blend —about 7 tablespoons. That’s the perfect amount to fill a 4-ounce glass spice jar with a little room to shake and mix if needed. If you’re using it generously (about 1 tablespoon per pound of meat), you’ll get around two full racks of ribs or enough for 6–8 servings of grilled or smoked meat. For smaller portions or lighter seasoning, you can stretch it to 3–4 uses easily.

A clear glass jar filled with a reddish-brown spice blend, with the lid open, sitting on a white surface.

A close-up of a wooden spoon filled with a vibrant reddish-orange spice blend, held above a blurred container of the same spice in the background.

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Serves 6

▢ ⅛ cup smoked paprika
▢ ⅛ cup sweet paprika
▢ 1 tablespoon garlic powder
▢ 1 teaspoon cumin
▢ 1 teaspoons ground black pepper
▢ 5 teaspoons dark brown sugar
▢ 1 tablespoon salt

In a small bowl, mix all the spices for the rub.

Erren’s Top Tips

Mix evenly.
Use a fork or small whisk to mix the spices together really well. You want every bite of rub to have that perfect balance of smoky, sweet, salty, and spicy.

Go heavy on the rub.
Don’t be shy—really coat those ribs! Press it in with your hands to help the seasoning stick and form that craveable crust when cooking.

Let it rest.
After rubbing it onto the meat, let it sit for at least 30 minutes. Better yet? Wrap it and refrigerate overnight. It gives the flavors time to settle in and do their thing.

Double or triple the batch.
This recipe is super easy to scale up. Make extra and store it in a jar so you’re always a few seconds away from bold BBQ flavor.

Customize to taste.
Like more heat? Add a pinch of cayenne. Prefer it sweeter? Bump up the brown sugar. The beauty of a DIY rub is you can make it yours.

Storage & Freezing Instructions

Store it:
Once your rib rub is mixed, keep it in an airtight container—like a small mason jar or spice jar. Store it in a cool, dry spot in your pantry. It’ll stay fresh for up to 6 months (if it lasts that long!).

Freeze it:
You technically can freeze spice blends, but it’s not necessary. Freezing might affect the texture slightly and isn’t ideal unless you’re making a super large batch. Stick to pantry storage and you’re golden.