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My beef rib rub is the Best Dry Rub for Ribs, and it's so easy to mix together! Just a few staple pantry spices make the most flavorful beef ribs. This is the only homemade dry rub recipe you will ever need!
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Short Rib Rub
Ribs are a favorite in my household, so finding the perfect balance of flavors for the seasoning was a must. The wonderful thing about beef short ribs is they're so flavorful on their own (especially smoked or grilled!), you can season them simply and the results will be incredible.
My dry rub for ribs uses just a small handful of simple, staple pantry seasonings, with the perfect balance of flavors to complement the beef. Of course, you can use this dry rub for more than just beef ribs! It works well with other beef recipes and even pork ribs, too.
But best of all, this rib rub recipe works so well as a beef short ribs rub. Give it a try with your next rib dinner!
Dry Rub for Beef Ribs Ingredients
- Coarse salt
- Black pepper
- Garlic powder
- Paprika
You will need a blend of coarse salt, black pepper, garlic powder, and paprika to make this rib rub recipe. Make sure to use coarse salt - this is the best type of salt to use for a rub! Fine salt does not work as well for creating a crust on your beef.
Dry Rub for Beef Ribs
- Add coarse salt, black pepper, garlic powder, and paprika to a bowl.
- Mix the rub together until completely combined.
- Thoroughly apply the rub to your beef by sprinkling it on all sides and patting it down with your hands.
- Cook ribs to your liking, and enjoy!
Short Rib Rub Recipe Tips
- You can apply my short ribs rub directly before cooking your ribs, or up to overnight.
- Always bring beef to room temperature for best results.
- Use coarse salt, not fine salt. Coarse salt creates a better crust when applying a dry rub to ribs.
- If you're not certain how much rub to use, just make sure to thoroughly coat all sides of your beef and pat it down. You can (and should!) apply a rub very liberally.
Rub for Beef Ribs FAQs
My short ribs rub can be applied right before cooking the ribs. Let your ribs come to room temperature, sprinkle the rub over the ribs, pat it down, and cook according to your liking.
You can leave a dry rub on your ribs for several hours before cooking, up to overnight. If you prefer, you can prep your ribs the night before with the rib rub recipe, then cook them the following day.
A rub tends to be more coarse than seasoning, with the purpose of creating a crust on the meat it's added to. A rub is used in much greater quantities than seasoning and patted down into the meat for the best flavor and crust.
A general rule is to coat all sides of your meat with your dry rub for the best results. Use as much as you need to thoroughly coat your ribs. My short ribs rub creates about 5 Tablespoons, which is enough to season 4 beef short ribs. Season liberally and pat the rub down to embed it into the beef.
Beef Rib Recipes
- Smoked Beef Short Ribs
- Slow Cooker Short Ribs
- Korean Beef Short Ribs
- Beef Short Ribs Stew
- Grilled Short Ribs
Beef Seasonings
- Brisket Rub Recipe - easy 4-ingredient rub
- Prime Rib Rub Recipe - super simple 3-ingredient rub
- Meatloaf Seasoning Recipe - perfect for keto meatloaf
- Coffee Rub Recipe - bold and flavorful, perfect for grilling
- Tri-Tip Rub Seasoning
- Try all of our BBQ Rub Recipes!
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Dry Rub for Ribs
Equipment
- 1 small mixing bowl
Ingredients
- 2 Tablespoons Paprika
- 1 Tablespoon Coarse salt coarse salt only - fine salt will not give you the same results!
- 1 Tablespoon Black pepper
- 1 Tablespoon Garlic powder
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
Instructions
- Add coarse salt, black pepper, garlic powder, and paprika to a bowl.2 Tablespoons Paprika, 1 Tablespoon Coarse salt, 1 Tablespoon Black pepper, 1 Tablespoon Garlic powder
- Mix the rub together until completely combined.
- Thoroughly apply the rub to your beef by sprinkling it on all sides and patting it down with your hands.
- Cook ribs to your liking, and enjoy the delicious crust this rib rub recipe creates!
Notes
- You can apply my short ribs rub directly before cooking your ribs, or up to overnight.
- Always bring beef to room temperature for best results.
- Use coarse salt, not fine salt. Coarse salt creates a better crust when applying a dry rub for ribs.
- If you're not certain how much rub to use, just make sure to thoroughly coat all sides of your beef and pat it down. You can (and should!) apply a rub very liberally.
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