Make this dry rub to make savory, spicy ribs. You can make this absolutely dry, or add some oil to make it a paste. Either way, mix up the spices and rub them into the ribs the day before cooking to the flavors develop. Use this rub on pork, beef or poultry, but barbecue ribs benefit the most from this aromatic, Southern-style rub.

Things You'll Need

Measure and mix together the herbs and spices in a small bowl. Decide if you want to keep your rub dry, or add the oil to make it a moist paste.

Wash your hands and rub one cup of the spices onto 6 pounds of raw ribs.

Wrap the seasoned dry rub ribs in plastic wrap and refrigerate overnight.

Remove from the plastic wrap and cook using your preferred method.


  • Keep any unused rub in an airtight container in a dry, cool place. If you used the oil, keep the paste in the refrigerator.

References and Resources; Rib Dry Rub; Bobby Flay