Rib Rub Recipes - All kinds of rubs for all kinds of ribs
Top 10 Rib Rub Recipes
The starting place of great barbecue ribs is the rub. These rib rub recipes give that authentic barbecue flavor while bringing out the most of the ribs. Some of these are spicy hot, some sweet, and some savory. Read through to find the perfect rub for your ribs.
Sparerib Rub
This is a great, sweet rub that works really well on all kinds of pork ribs. Adjust the heat by changing the amount of cayenne.
Best Odds Rib Rub
This rub is your best odds to smoking great ribs. This savory rub will add a lot of flavor without detracting from the flavor of the meat.
Beef Rib Rub
This rub is a good combination of sweet and heat. You can adjust the heat by using mild or medium chili powder. Or if you really want to go for hot add an extra tablespoon of cayenne.
Derrick's Hot Rib Rub
This is a very basic rub, but it's hot. To tone it down a little try using medium or mild chili powder.
Kansas City Rib Rub
In Kansas City they know ribs. This is the rub recipe for traditional Kansas City style ribs. Finish them off with a good barbecue sauce and you'll have great ribs.
Memphis Style Rib Rub
In Memphis, ribs are traditionally served up dry. This doesn't mean that the meat is tough and dried out, it just means that there isn't a barbecue sauce. And that means that the rub needs to do all the work. This traditional Memphis rub is the base of a great rack of ribs.
Mustard Rub
A classic wet mustard rub that really sticks to meats. You can change the kind of mustard you use in this recipe to change the flavor of the rub.
Porker's Rib Seasoning
This rub is perfect for all kinds of pork whether it's ribs of Carolina style pulled pork.
Walter Jetton's Dry Rib Rub
Walter Jetton was pitmaster to President Johnson back in the 60's. He prepared his barbecue for leaders from around the world. This is his rib rub. As something of a sign of the times, this recipe calls for MSG.
Watch your eyes Rub
This rub has plenty of heat so watch out how much you use. You can adjust it by the heat of the chili powder you use: mild, medium, hot.