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Ultimate BBQ Ribs Dry Rub Recipe

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This recipe delivers smoky, tender ribs with a perfectly balanced dry rub that is smoky, sweet, and slightly spicy. Ideal for backyard cookouts, it yields fall-off-the-bone ribs every time.

Ingredients

Scale
  • 2–3 pounds pork ribs (baby back or St. Louis style)
  • 1/4 cup brown sugar (light or dark, packed)
  • 1 tablespoon smoked paprika
  • 1 teaspoon black pepper (freshly ground preferred)
  • 1 tablespoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon chili powder
  • 1/2 teaspoon mustard powder

Instructions

  1. Remove the silver membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel. Pat ribs dry with paper towels.
  2. In a mixing bowl, combine brown sugar, smoked paprika, black pepper, kosher salt, garlic powder, onion powder, cayenne pepper (optional), chili powder, and mustard powder. Mix thoroughly.
  3. Generously coat both sides of the ribs with the dry rub, massaging it into the meat. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight for best flavor.
  4. Prepare the grill for indirect heat by setting coals or burners on one side only. Maintain a temperature of 225-250°F (107-121°C). Place a drip pan under the grate on the cooler side.
  5. Place ribs bone side down on the indirect heat side of the grill. Close the lid and cook for about 2 hours.
  6. Wrap the ribs tightly in aluminum foil, optionally adding a splash of apple juice or cider vinegar inside the foil for moisture. Return wrapped ribs to the grill for another 1 to 1.5 hours.
  7. Carefully remove ribs from foil and place back on the grill for 20-30 minutes to firm up the bark, turning as needed to avoid flare-ups.
  8. Let ribs rest for 10 minutes before slicing between the bones and serving.

Notes

Remove the silver membrane for better flavor penetration and tenderness. Wrapping ribs in foil during cooking retains moisture and makes ribs juicy. Maintain grill temperature between 225-250°F for best results. Use soaked wood chips for extra smoky flavor. Let ribs rest overnight after applying rub for deeper flavor. Use the bend test or internal temperature of 190°F to check doneness.

Nutrition

Keywords: BBQ ribs, dry rub, grilled ribs, smoky ribs, easy BBQ recipe, backyard cookout, pork ribs, St. Louis ribs, baby back ribs

Find it online: https://tessierecipes.com/ultimate-bbq-ribs-dry-rub-recipe-5-easy-steps-for-perfect-flavor/