What makes an award winning rub? A balance of flavors. Hitting all taste buds on the tongue. The perfect blend of heat & sweet.
That’s exactly what this rib rub does. It’s perfect, in my humble opinion. And the multiple trophies and ribbons tend to agree with me.
This rub is part of our Championship Rib Recipe that won Second Place at the Memphis in May World BBQ Championship.
Award Winning Rib Rub for Baby Back Ribs
- 3/4 c Paprika
- 1/2 c White Sugar
- 1/4 c Granulated Garlic
- 1/8 c Brown Sugar
- 2 tbsp. Chili Powder
- 2 tbsp. Salt
- 1 tbsp. Cayenne
- 1 tbsp. Cumin
- 1 tbsp. Black Pepper
- 2 tsp. Oregano
- 2 tsp. Onion Powder
- 1 tsp. Thyme
- Combine all ingredients in a medium sized bowl.
- Apply rub liberally to your baby back ribs.
Use this rub or either baby back ribs or St Louis Style spare ribs. Apply just enough rub that you can still see some of the meat, pat it into the ribs and let it stand for at least 30 minutes before placing the ribs in your smoker.
How Long Should the Rub Be on the Baby Back Ribs Before Cooking?
I like to let the rub sit on the meat for at least 30 minutes and up to an hour before the ribs go on the smoker. That is about how long it takes for the salt to draw moisture out of the meat and turn the remaining ingredients into a paste that looks like it is melting into the meat.
Some people like to prep ribs the day before they cook them and will let the rub sit on the meat overnight. While there is nothing wrong with letting the rub sit overnight I haven’t found that the extended time provides any meaningful benefit.
What Do You Use to Get the Rub to Stick to the Ribs?
You have several options when it comes to getting the rub to stick to the ribs.
The first option is to just take your time. Sprinkle the rub onto the meat side of the ribs and wait 30 minutes for the rub to melt into the meat before flipping them over and applying the seasoning to the bone side.
You could also use a binder to help the rub adhere. Some commonly used binders include a thin layer of olive oil, yellow mustard or mayonnaise.
The flavor of the binder does not come through in the finished ribs.
This is a Dry Rub for “Low and Slow” Ribs
There are two types of sugar in this rub so you should only use it if you will be cooking your ribs at low temperature.
If you try using this rub for high heat grilling then the sugars are going to scorch and the ribs will come out dark and bitter…and ain’t nobody got time for that!