BBQ Dry Rub Ribs: Your Ticket to Finger-Lickin’ Goodness
What the heck is this?
If you’re craving ribs but want to skip the sticky, sauce-slathered mess, dry rub ribs are where it’s at. These babies get coated in a killer blend of spices that soak into the meat, giving you layers of smoky, sweet, and spicy flavor with zero fuss. Then you slow-cook them until they’re fall-off-the-bone tender and finish with a quick broil or grill for that perfect crust. The result? Juicy, flavorful ribs that make you wanna lick your fingers clean—no sauce needed (but hey, you can always add your favorite BBQ sauce on the side).
Why You’ll Love This Recipe
No messy sauce, just pure, concentrated flavor.
You can make the dry rub ahead of time and keep it in your spice stash.
Low and slow cooking means tender ribs every time.
Perfect for weekend cookouts or cozy weeknight dinners.
Super customizable — spice it up or keep it mellow.
The Good Stuff You’ll Need
- 2 racks baby back ribs (about 3-4 pounds total)
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional, for heat)
- 1 tbsp olive oil or mustard (to help the rub stick)
Let’s Do This
Step 1: Prep the Ribs
Start by removing the membrane from the back of the ribs — this helps the rub penetrate better and keeps the ribs tender. Use a paper towel to grip and pull it off. Pat ribs dry.
Step 2: Make the Dry Rub
In a small bowl, mix together all the spices and brown sugar. This is your flavor bomb.
Step 3: Coat the Ribs
Rub a thin layer of olive oil or mustard all over the ribs to help the dry rub stick. Then slather the dry rub all over the ribs, pressing it into every nook and cranny.
Step 4: Let it Rest
For best flavor, wrap the ribs in plastic wrap and refrigerate for at least 1 hour, or overnight if you have time.
Step 5: Cook Low & Slow
Preheat your oven to 275°F (135°C). Place the ribs on a baking sheet lined with foil or a roasting pan. Cover tightly with foil to lock in moisture. Bake for 2.5 to 3 hours, until the meat is tender and pulling away from the bone.
Step 6: Finish with a Broil or Grill
Uncover the ribs and crank your oven to broil, or heat your grill to medium-high. Cook for 5-7 minutes, watching closely, until the rub forms a nice crust and the edges get a little crispy. Don’t walk away!
Step 7: Serve and Devour
Let the ribs rest for 5 minutes, then slice between the bones. Serve as is, or with your favorite BBQ sauce on the side.
Serving Suggestions
Classic coleslaw, baked beans, and cornbread make perfect partners. For something fresh, try a crisp cucumber salad or grilled corn on the cob.
Switch It Up
Want smokier? Add a tsp of chipotle powder or smoked salt. Like sweet and spicy? Toss in a pinch of cinnamon or swap brown sugar for maple sugar. No oven? Slow cook in a crockpot for 6-8 hours, then broil or grill to finish.
Make-Ahead Tips
Prep the rub and apply it the night before. Slow-cook ribs earlier in the day and finish on the grill just before dinner. Leftovers reheat well in the oven or air fryer.
Questions People Actually Ask
Q: Can I use baby back ribs or spare ribs?
A: Both work! Baby backs are leaner and cook faster; spares are meatier and richer but need a bit more time.
Q: Do I have to remove the membrane?
A: Yes — it helps tenderness and allows flavors to soak in better.
Q: Can I grill the ribs instead of baking?
A: Absolutely! Cook low and slow over indirect heat, then finish with direct heat to crisp.
Q: Is it okay to add BBQ sauce?
A: Totally optional — these ribs shine on their own, but a sauce sidekick never hurts.
BBQ Dry Rub Ribs: Your Ticket to Finger-Lickin’ Goodness
- Total Time: 3 hours 15 minutes
- Yield: 4–6 servings 1x
Description
If you’re craving ribs but want to skip the sticky, sauce-slathered mess, dry rub ribs are where it’s at. These babies get coated in a killer blend of spices that soak into the meat, giving you layers of smoky, sweet, and spicy flavor with zero fuss. Then you slow-cook them until they’re fall-off-the-bone tender and finish with a quick broil or grill for that perfect crust. The result? Juicy, flavorful ribs that make you wanna lick your fingers clean—no sauce needed (but hey, you can always add your favorite BBQ sauce on the side).
Ingredients
2 racks baby back ribs (about 3–4 pounds total)
2 tbsp brown sugar
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp chili powder
1 tsp ground cumin
1 tsp salt
½ tsp black pepper
½ tsp cayenne pepper (optional, for heat)
1 tbsp olive oil or mustard (to help the rub stick)
Instructions
Step 1: Prep the Ribs
Start by removing the membrane from the back of the ribs — this helps the rub penetrate better and keeps the ribs tender. Use a paper towel to grip and pull it off. Pat ribs dry.
Step 2: Make the Dry Rub
In a small bowl, mix together all the spices and brown sugar. This is your flavor bomb.
Step 3: Coat the Ribs
Rub a thin layer of olive oil or mustard all over the ribs to help the dry rub stick. Then slather the dry rub all over the ribs, pressing it into every nook and cranny.
Step 4: Let it Rest
For best flavor, wrap the ribs in plastic wrap and refrigerate for at least 1 hour, or overnight if you have time.
Step 5: Cook Low & Slow
Preheat your oven to 275°F (135°C). Place the ribs on a baking sheet lined with foil or a roasting pan. Cover tightly with foil to lock in moisture. Bake for 2.5 to 3 hours, until the meat is tender and pulling away from the bone.
Step 6: Finish with a Broil or Grill
Uncover the ribs and crank your oven to broil, or heat your grill to medium-high. Cook for 5-7 minutes, watching closely, until the rub forms a nice crust and the edges get a little crispy. Don’t walk away!
Step 7: Serve and Devour
Let the ribs rest for 5 minutes, then slice between the bones. Serve as is, or with your favorite BBQ sauce on the side.
Notes
Classic coleslaw, baked beans, and cornbread make perfect partners. For something fresh, try a crisp cucumber salad or grilled corn on the cob.
- Prep Time: 15 minutes
- Cook Time: 3 hours
Nutrition
- Calories: ~600 kcal per serving
- Fat: ~40g
- Carbohydrates: ~5g
- Protein: ~50g