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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.
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 Rib Rub
- 4 lbs pork baby back or loin 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.
- If you are not using whole spices, use a 1/2 tsp LESS of each ground spice.
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.