Pork Rib Rub

4.67 from 3 votes

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This rib rub recipe uses a blend of brown sugar and spices for the most delicious bbq ribs, whether you’re grilling or smoking them.

Basic BBQ Dry Rubbed Pork Ribs close up.

Plan ahead, this needs to sit with rub on overnight or up to 24 hours. This is a smoky dry rub, but I have another one and great tips for prepping your ribs here in this post, too.

pork loin ribs
dry rubbed pork ribs
wrapped dry rubbed pork ribs
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Basic BBQ Dry Rubbed Pork Ribs close up.

Pork Rib Rub

4.67 from 3 votes
This rib rub recipe uses a blend of brown sugar and spices for the most delicious bbq ribs, whether you're grilling or smoking them.
Servings: 6 servings
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes


  • 4 lbs pork baby back or loin ribs

Dry Rub for Pork Ribs


  • Toast the fennel, coriander and cumin seeds in a sauté pan until fragrant and oils have been released. Grind in a spice grinder until in powder form. Feel free to use ground spices if you prefer, but use a 1/2 tsp LESS of each.
  • In a small bowl whisk together the toasted/ground spices and all the remaining dry rub ingredients and rub all over ribs. Wrap the ribs back up in the butcher's paper (it has a great wax interior side to keep juices from dripping out), and seal with aluminum foil. Place in the refrigerator for 24 hours.
  • This makes about 1.5 cups of dry rub.
  • I use this rub on my Memphis Style Ribs and St Louis Style Ribs recipes.


  1. If you are not using whole spices, use a 1/2 tsp LESS of each ground spice.


Calories: 747kcal | Carbohydrates: 29g | Protein: 60g | Fat: 42g | Saturated Fat: 10g | Cholesterol: 239mg | Sodium: 1158mg | Potassium: 1220mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1760IU | Vitamin C: 3.4mg | Calcium: 147mg | Iron: 4.9mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Spice Blend
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. 4 stars
    Hi Kevin, thanks for posting this and generally it’s a good rub, but the fennel… it just doesn’t seem to belong. It makes the ribs strongly reminiscent of Italian sausage. I did use seeds for the fennel, coriander and cumin and toasted then ground. Are you certain the ratio of fennel is 2 TBS to 2 tsp cumin seed?

    Just my opinion, of course, but after I made this, with such a strong fennel aroma and taste, I wondered if perhaps 2 TBS fennel seed was a typo, intending to be 2 tsp.

    Thanks again.

    1. The fennel seeds and cumin seeds are both 2 tablespoons? Sorry for any confusion Robert… It’s also the same blend used on my Memphis and St Louis ribs. All those recipes are correct as well.

  2. 5 stars
    Kevin, This is Gary from Soledad, I just am doing another batch of St Louis ribs for a get together. I have tried again and I appear to fail miserably at getting the small fat cap skin on the inside of the ribs to peel without mangling the meat underneath. Do you have good methods to do that without chewing up the bone side of the rack? Have you posted any instructional type video someone like me who wants to do it cleanly and correctly everytime? Thanks in advance and I’ll grateful for all of your great recipes and ideas.

  3. 5 stars
    Kevin, I’ve been using your rub for all of my smoked pork. I even use some in a brine for a pork butt. Even without the mop sauce my smoked ribs are fabulous. Wish I could take all the credit for how great these turned out but the credit goes to your fantastic spice blend.