Dry Rub for Short Ribs Recipe
Transform your short ribs into a mouth-watering masterpiece with this bold, smoky, slightly sweet dry rub—your BBQ game just got leveled up!
With so many young men in our home, meat is a pretty big part of the menu plans. But let’s be real—meat’s not cheap, and I’m not about to waste a single bite on something bland.
That’s where this simple dry rub recipe comes in. It takes your average beef ribs and turns them into straight-up magic. We’re talkin’ crispy bark, juicy insides, and flavor that keeps everyone coming back for seconds…and thirds.
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
Why You’ll Love This Recipe
This short rib recipe is your new BBQ BFF. It’s fast, flavorful, and flexible enough for all your favorite cuts—pork ribs, back ribs, or anything else you can throw on the grill or in the slow cooker.
The flavor combo is smoky, sweet, spicy, and a little sassy (just like my teenage boys when they want seconds before I’ve even sat down). You’ll love how easy it is to make, and how fancy it tastes. Plus, it’s totally customizable based on what’s in your spice cabinet!
Whether I’m shopping at my local grocery store or supporting a small butcher shop, I like to grab good quality meat at a reasonable price point and let this dry rub recipe do the heavy lifting. It’s quick to mix, super versatile, and packed with pantry staples. Honestly, this one’s a no-brainer for BBQ nights, backyard hangs, or even rainy-day oven ribs.
This simple dry rub is a definite winner! It adds so much flavor to all types of ribs and other meat.
Short Rib Dry Rub Recipe
This post contains affiliate links.
Supplies
Ingredients
- Brown sugar – This sweet stuff helps create that glorious caramelized crust on your meat.
- Salt – Salt is a flavor booster and it’s the backbone of any good spice rub.
- Black pepper – Adds just enough bite to wake up the taste buds.
- Paprika – Smoky or sweet paprika gives that deep, earthy BBQ flavor.
- Garlic powder – Because garlic belongs in everything.
- Onion powder – Adds a mellow savoriness that rounds things out.
- Cinnamon – This secret ingredient adds a whisper of warmth.
- Cayenne pepper – Brings the heat. Want it spicier? Just add more!
Instructions
1. In a small bowl, stir together all of the dry rub ingredients.
Tip: Mix it all up using a fork or whisk—you want a nice, even blend with no clumps.
2. Use the mixture to coat your favorite rack of ribs or cut of meat.
This recipe makes enough rub for 12 short ribs or two racks of baby back ribs.
How to Use This Dry Rub
- Prepare the ribs by trimming off the thin membrane, or silver skin, from the back of the ribs (for baby back ribs).
- Pat your meat dry with a paper towel.
- Rub the spice mixture all over the surface of the ribs, making sure to coat both sides.
- Place ribs on a grill rack to smoke or barbecue.
- Use your favorite BBQ sauce to coat the ribs.
- Cook until they reach an internal temperature of 190°F for that fall-off-the-bone tenderness.
Rib Cooking Tips and Tricks
- Always remove the silver skin from the back of baby back ribs before adding the dry rub—it makes a huge difference in texture.
- Ensure your meat is thoroughly cooked with the use of a meat thermometer. The internal temperature of the ribs should reach 190 degrees F.
- Cover leftover ribs in plastic wrap or place them in an airtight container to store in the fridge for a few days.
- Try our smoked ribs on a Traeger pellet grill and coat the ribs with our favorite dry rub.
- Using a sharp knife is very important when working in the kitchen. Not only is a blunt knife more difficult to use, it can also be more dangerous.
- Though we love using our Traeger to make these short ribs, they can also be made using a gas grill, charcoal grill, in the oven, or in a slow cooker.
- The key to really tender meat is cooking it low and slow. The long cook time allows the connective tissue to break down. Marinating your meat also helps this process along.
We like to play around with our spice blends. Try adding different seasonings for a new flavor!
Ingredient Substitutions
- Mustard powder
- Seasoning salt
- Chili powder
- Add some liquid to the dry ingredients to create a marinade. Try olive oil, Dijon mustard, balsamic vinegar, Worcestershire sauce, or lime juice.
Frequently Asked Questions
Can I use this rub for other meats besides short ribs?
Yes! This beef rub recipe is also amazing on pork ribs, back ribs, steaks, and even chicken.
What’s the best way to cook short ribs with a dry rub?
Low and slow is the name of the game—use a slow cooker, oven, or smoker for best results. Aim for 190°F internal temperature for maximum tenderness.
Do I need to marinate the ribs after applying the rub?
Nope! You can cook them right away, but letting the rub sit on the meat for 30–60 minutes gives deeper flavor. You can even add liquid (like apple juice or olive oil) to create a marinade if you want!
Next time you’re looking to impress your crew (or just your own taste buds), bust out this dry rub recipe. Pair your juicy beef ribs with some mashed potatoes, grilled corn, and a cold drink—and prepare for the praise to roll in.
If you love this short rib dry rub recipe, please give it a five-star review and help me share it on Facebook or Pinterest.
Short Rib Dry Rub Recipe
Ingredients
- ⅓ cup brown sugar
- 2 tsp salt
- 2 tsp black pepper
- 3 tsp paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cinnamon
- ½ tsp cayenne pepper
Instructions
- In a small bowl, stir together all of the ingredients.
- Use the mixture to coat your favorite rack of ribs or cut of meat.
