Beef Rib Rub
Nothing beats a tasty homemade rib rub for your favorite ribs! Whether you use this as a stand alone or pair it with your favorite sauce, the ribs that come off the grill and smoker will melt in your mouth.
Equipment
Ingredients
- 2 tbs Kosher Salt
- 2 tbsp Coarse Black Pepper
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tsp Chili Powder
- 1 tsp Paprika
- ½ tsp Dry Mustard
Instructions
- Gather all your spices and have the measuring spoons on hand.
- In your mixing bowl, add all the dry rub ingredients: kosher salt, coarse black pepper, onion powder, garlic powder, paprika, chili powder, and dry mustard.
- Using a spoon, mix everything well until a uniform blend is achieved.
Notes
Storage: A jar with a tight lid is perfect for storing your beef rib rub long-term. Properly stored, spice rubs can last up to 2-3 years, according to StillTasty, but I guarantee unless you make a huge batch, it will be used way faster. Store in a cool, dry, room-temperature environment.
Yield: This recipe yields a little under 1/2 cup of dry rub (or around 7 tablespoons). A good rule of thumb is to use 1 tablespoon of rub per pound of ribs, but adjust based on your preference (3/4 tablespoon for a lighter coat and up to 1.5 tablespoons for a heavier coat).
How can you tell if your dry rub has gone bad? Spices don't spoil but over time, they do lose their strength, so a dry rub kept for too long will lack the flavor it once had.