Award Winning Rib Rub

by Kevin on April 2, 2013 · 11 comments

Rib Rub

What makes award winning rub?  A balance of flavors.  Hitting all taste buds on the tongue.  The perfect blend of heat & sweet.

That’s exactly what this rib rub does.  It’s perfect, in my humble opinion.  And the multiple trophies and ribbons tend to agree with me.

Award Winning Rib Rub

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Enough for about 8 - 10 slabs of ribs.

Award Winning Rib Rub


  • 3/4c Paprika
  • 1/2c White Sugar
  • 1/4c Granulated Garlic
  • 1/8c Brown Sugar
  • 2 tbsp. Chili Powder
  • 2 tbsp. Salt
  • 1 tbsp. Cayenne
  • 1 tbsp. Cumin
  • 1 tbsp. Black Pepper
  • 2 tsp. Oregano
  • 2 tsp. Onion Powder
  • 1 tsp. Thyme


  1. Combine all ingredients in a medium sized bowl.



Leave a Comment

{ 11 comments… read them below or add one }

Marilyn Johnson May 27, 2017 at 2:38 pm

Can I marinate the ribs overnight with this recipe?


Kevin June 13, 2017 at 7:11 am

Marilyn – yes you can – just be careful with the salt. I usually only marinate a few hours. If you want to do overnight, I would pull back on the salt.


Suzette February 6, 2016 at 4:50 pm

Hi Kevin….thank you for sharing this recipe! I have a few questions:

1. Would this recipe make enough for 3 racks of back ribs?
2. How would rate the amount of kick….mild or medium? If I needed to reduce the amount of kick for certain family members, which spices would you recommend reducing?
3. How should I cook the ribs so that they’re fall-off-the-bone tender? I used to boil them but don’t really want to do that anymore. I have a friend who suggested putting them in the oven, covered, and baking them all day at 200-250 until they’re done. Then, slather them with BBQ sauce and throw them on the grill for a char.

Thanks in advance for all your help!



Suzette February 6, 2016 at 5:01 pm

I just noticed that it makes enough for 8-10 slabs of ribs, so that’s one question answered! 🙂

How long would you say the rest of the mix will keep in an airtight container?


Kevin February 9, 2016 at 11:08 am

1. Yes!
2. I would say medium. You could reduce or completely eliminate the cayenne and be safe.
3. DON’T BOIL! Check out my award winning rib recipe. It’s an awesome process and you’ll LOVE the results.
4. I keep my rub in an airtight container for months and have never had issues. It stays good for a long time.

Have fun!


robert March 23, 2016 at 2:21 pm

Hi kevin. Do u sell any rib rubs. Me and my dad been cooking for a while. We haven’t been able to win in the ribs category. Any suggestions?


Kevin April 10, 2016 at 7:26 am

I do not sell. Hard to say which to try using, depends what area of the country you’re in. I love Cinnarons, Sweet swine o mine, and blues hog.


Lindsay, Matilda - Little Dog Tips November 17, 2015 at 11:21 pm

Perfect blend of classic herbs and spices – I like some extra black pepper, too.


Bill April 2, 2013 at 8:20 am

I have looked over the recipe but I see no mention what meats it is best suited for. What meats can I use it on?


Kevin April 2, 2013 at 8:30 am

The title definitely gives the meat I think this rub is best suited for. It’s got some kick, so just be careful. I’ve used this on fish, veggies, pork of all kinds – heck I’ve even sprinkled some on steaks. It’s not an all purpose rub…but maybe it’s a…put it on anything you want to give a little kick to rub.


Bill April 2, 2013 at 8:42 am

opppssssssssssss. Missed that short word-Rib. Thanks for the reply.


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