If you like ribs that are a little sweet and glossy, this is your rub. Brown sugar and smoked paprika do most of the work. It pairs well with a sticky BBQ sauce at the end.
The recipe
Ingredients
- 1/2 cup packed dark brown sugar
- 1/4 cup smoked paprika
- 2 tbsp kosher salt (Diamond Crystal; use 1 1/4 tbsp if using Morton)
- 1 tbsp coarse black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp chili powder
- 1 tsp dry mustard powder
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp cayenne pepper
Steps
- Break up the brown sugar with a fork so there are no hard lumps.
- Add everything to a bowl and mix with your fingers or a whisk until evenly blended.
- Remove the thin membrane from the bone side of the ribs and pat the ribs dry.
- Season the ribs on both sides with about 1/4 to 1/3 cup of rub per rack. Use a bit more on the meaty side.
- Let the ribs rest 20–30 minutes until the rub looks wet before they go on the smoker.
- Smoke at 225–250°F with apple, cherry or hickory. Pork ribs are safe at 145°F but need about 195–203°F to get tender.
- Store leftover rub in an airtight jar.
Why this works
Sugar melts and caramelizes as the ribs cook. That gives you the dark, sticky bark that people love on sweet-style ribs. Smoked paprika adds a deep red color and a smoky taste even before the wood kicks in. The mustard powder and a little cayenne keep it from being one-note sweet.
Because this rub is sugar-heavy, it does best at low smoker temps. Above about 275°F the sugar can scorch and taste bitter.
Best on
- Spare ribs and baby backs. Made for 3-2-1 ribs.
- Pork belly. Great on pork belly burnt ends with a sauce glaze.
- Pork shoulder. Mix half and half with the all-purpose rub for smoked pulled pork.
- Finishing. Brush on Kansas City-style BBQ sauce in the last 30 minutes for a sticky glaze.
How much to use
Plan on about 1/4 cup per rack of baby backs and up to 1/3 cup for a full spare rib rack. This batch covers about four racks.
Make ahead and storage
Store in a sealed jar in a cool, dark cupboard for up to 6 months. Brown sugar can harden over time. If that happens, put the jar in a bag with a slice of bread overnight, or break it up with a fork.
Variations
Honey heat: add 1 tsp chipotle powder and drizzle honey on the ribs when you wrap them.
Less sweet: cut the brown sugar to 1/4 cup.
Turbinado bark: swap half the brown sugar for turbinado sugar. It holds up a little better to heat and adds crunch.
Gear for this recipe
- A meat thermometer to check tenderness between the bones
- Apple or cherry wood
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