Barbecue Rub for Ribs, Plus How to Cook Ribs That Come Out Right

Great ribs start with a great rub. This post combines our old rib recipes into one guide: a dependable homemade rub, then the cooking methods that work at home.

A classic rib rub

• ¼ cup brown sugar
• 2 tablespoons paprika (part smoked if you like)
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon chili powder
• 1 teaspoon dry mustard
• ½ teaspoon cayenne

This seasons two to three racks. Sweet-leaning rubs suit baby backs; for spare ribs, more pepper and less sugar gives a Texas-leaning bark.

Prepare the ribs

1. Remove the membrane on the bone side: slide a butter knife under it, grab it with a paper towel and pull.
2. Trim loose flaps of meat and fat.
3. Apply a thin binder (yellow mustard or oil) and season all over.
4. Let the ribs sit while the cooker heats.

Method 1: Smoked ribs (the 3-2-1 approach)

Smoke at 225 to 250°F with hickory, apple or cherry.

• 3 hours unwrapped to build color and bark (spare ribs; about 2 for baby backs).
• 2 hours wrapped in foil with a splash of apple juice and a little butter.
• 1 hour unwrapped, sauced at the end if you like.

Treat the times as a guide. Our smoker buying guide covers which cookers hold temperatures best.

Method 2: Oven ribs

Wrap the seasoned ribs tightly in foil and bake at 275°F for about 2½ to 3 hours, then unwrap, sauce and broil or grill for a few minutes to caramelize.

Method 3: Slow cooker ribs

Cut the rack into sections, stand them around the slow cooker meat-side out, and cook on low for 6 to 8 hours. Finish under the broiler with sauce. Not traditional, but great for busy days.

How to tell when ribs are done

• The bend test: pick the rack up with tongs from one end; it should bend and the surface should crack.
• Probe: the meat between the bones feels tender at around 195 to 203°F.
• Bones: the meat pulls back from the bone ends about a quarter inch.

“Fall off the bone” is overcooked by competition standards; a clean bite that leaves a mark is the goal.

Skip the mixing

If you’d rather not measure spices, a pork blend like the Double Dun Ranch Pork Rub or the smokier Hickory Rub gives consistent results, and the Chicken & Pork Rub HOT adds heat for spice lovers.

Sauce

Sauce at the very end so the sugar doesn’t burn. Try one of our homemade barbecue sauces.

Baby back vs spare ribs vs St. Louis

• Baby back ribs: from the top of the rib cage, shorter, leaner and quicker to cook (about 4 to 5 hours smoked).
• Spare ribs: from the belly side, larger, fattier and more flavorful (about 5 to 6 hours).
• St. Louis cut: spare ribs trimmed into a neat rectangle. Easier to cook evenly.

How much to buy

Plan on about half a rack of baby backs or a third of a rack of spare ribs per adult, more for big appetites.

Removing the membrane

1. Flip the rack bone side up.
2. Slide a butter knife under the thin membrane at one end.
3. Grip it with a paper towel and pull it off in one piece.

Removing it helps the rub penetrate and makes ribs more tender to bite.

Wood choices for ribs

• Hickory: classic, strong smoke
• Apple or cherry: sweet, mild smoke that gives a deep color
• Pecan: nutty and smooth

A mix of hickory and a fruit wood is a popular choice. The hickory rub pairs well with hickory smoke.

Wrapping options

• Foil with liquid (apple juice, butter, honey) makes ribs very tender and fall-off-the-bone.
• Butcher paper keeps more bark.
• No wrap gives the firmest bite and the best bark, but takes longer.

Glazing without burning

Brush sauce on during the last 20 to 30 minutes, in thin layers. Sugar burns easily over high heat, so keep the heat moderate or use direct heat for a minute at most.

Serving and slicing

Rest ribs for 10 minutes, then flip bone side up so you can see where to cut. Slice between the bones with a sharp knife.

Side dishes that go with ribs

• Classic coleslaw for crunch and acidity
• Baked beans with a little rub stirred in
• Cornbread or soft rolls
• Grilled corn with butter and a sprinkle of rib rub
• Pickles and pickled onions to cut the richness

Reheating leftovers

Wrap ribs in foil with a splash of apple juice and warm them in a 120°C (250°F) oven until heated through, about 20 to 30 minutes. Finish with a fresh brush of sauce under the broiler or on a hot grill for a minute.

Quick rib troubleshooting

Tough ribs need more time. Mushy ribs were wrapped too long. Dry ribs need a lower temperature or a spritz of apple juice every hour. Pale bark needs more smoke time before wrapping.

Frequently asked questions

What temperature are ribs done?

Around 90 to 96°C (195 to 205°F), but the bend test is more reliable: lift the rack in the middle with tongs, and it should bend and crack on the surface.

Should I boil ribs first?

No. Boiling washes out flavor. Low and slow cooking makes them tender.

Can I make ribs without a smoker?

Yes, in the oven or on a gas grill with indirect heat and a smoker box.

How long can rub stay on ribs?

Up to overnight in the fridge. Even 30 minutes helps.

Top image: “Pork ribs on a smoker grill” by Gatorfan252525 (resized and cropped), CC BY-SA 4.0, via Wikimedia Commons.