Use this amazing beef rib rub for flavorful grilled or smoked beef ribs. The salt balances the sweetness, and the layers of heat are deep and bright and add a little kick. If you want the perfect barbecue beef ribs, this rub is the ideal place to start.
When cooking meat low and slow, it is best to layer the flavors as you go. Start with a good seasoning like this beef rib rub recipe. From there, add wood chunks or chips like hickory, oak, or maple to the fire. Use a BBQ spritz after the first hour of cook time to keep the ribs from drying out, and of course, finish it all off with a good barbecue sauce. However, the sauce is optional. Keep reading to find out about the different types of beef ribs.
Beef Rib Types
Beef plate ribs:ย
Yea, these are the huge, impressive beef ribs you see posted on social media. Other names include, plate short ribs, dino ribs, brisket ribs, or plate ribs. Beef plate ribs originate from the short plate section located on the lower rib portion of the steer. Typically sold in 3-4 bone racks, these well-marbled ribs are great candidates for low and slow cooking. Season them with a good dry rub or a simple Texas-inspired SPG Rub for the perfect smoked beef ribs!ย
Short Ribs:
These beef ribs originate from the upper portion of the rib section. Like plate ribs, these short ribs are meaty and delicious, though they are nearly 1/3 of the size of a plate rib.ย ย
Flanken Ribs:
Flanked ribs are form by cutting plate ribs across the bone rather than between them. These ribs are popular in Korean cooking. We recommend marinating flanken ribs for best results.
Beef Back Ribs:ย
These delicious ribs are the leftover rib section after the butcher has removed the ribeye cap. These ribs contain far less meat on top of the bones, with most of it distributed between them. Back ribs cook faster than plate ribs but are also great candidates for low and slow smoking.
Finger Ribs:ย
Not to be confused with “beef finger meat,” which are strips of beef taken from between the bones, finger ribs are bone-in beef ribs that are the length of an index finger. Like beef back ribs, finger ribs cook quickly and benefit from a flavorful beef rib rub. Cook these ribs over indirect heat on your grill or smoker.
What you’ll need for this recipe:
- Coarse salt: Kosher or sea salt
- Dark Brown sugar: There are two types to choose from; dark and light brown sugar. We recommend using dark brown sugar as it contains more molasses and has a deep rich flavor. However, light brown sugar will work in a pinch.
- Paprika: Use the standard sweet paprika found in most grocery stores.
- Chili powder: Use a standard mild chili powder. However, if you’d like a deeper, richer beef rib rub, use dark chili powder. Both are available at local grocery chains.
- Ground black pepper: Fresh grind versus pre-ground. This is a matter of personal choice and time. If you have a pepper grinder, aim for medium or fine ground black pepper.
- Cayenne: Keep your heat tolerance in mind. While this recipe calls for 1 tablespoon of cayenne, that doesn’t mean you can’t adjust it to suit your taste buds. If you are heat intolerant, use 1 teaspoon or less; if you love spicy foods, add a little more.
- Garlic powder: One of the easiest ways to add savory flavor to a rub is by adding garlic powder. You can also substitute with granulated garlic if needed.
How to Make a Beef Rib Rub:
- Combine all beef rib rub ingredients in a bowl.
- Make up a large batch and store in an airtight container for future cooks. Take only what you need. Discard any leftover rub that has come into contact with raw meat.
- Use roughly 1/2-1 tablespoon of beef rib rub per pound of beef. See below for recommendations.
How to use this Beef Rib Rub:
- You do not need to remove the membrane from the back of the beef ribs. Some outdoor cooking experts do, and some don’t. We typically leave the membrane on. Apply a binder to the meat of the ribs. We recommend yellow mustard or hot sauce. Some folks will use Worcestershire sauce. Remember you only need a light coating.
- Transfer beef rib rub to a large spice shaker or apply it to the ribs by hand. Use 1 tablespoon of rub per pound of meat. For beef back ribs or smaller cuts like finger ribs, use 1/2 tablespoon per pound.
- If you would like the rub to be finer, place it through a spice grinder first. Cook ribs as directed. You can apply this beef rib rub anywhere from 1-3 hours ahead of time. Store uncovered on a large platter in your refrigerator until 30 minutes before you are ready to place it on your grill or smoker.
Beef Rib Rub
Ingredients
- 1/4 cup coarse salt
- 1/4 cup dark brown sugar
- 2 tbsp paprika not smoked
- 2 tbsp chili powder mild or medium
- 2 tbsp ground black pepper
- 1 tbsp cayenne
- 1 tbsp garlic powder
Instructions
- Combine all ingredients, mixing thoroughly. Apply to beef roast as needed. Remember that what sticks is all you'll need
- Make up a large batch and store in an airtight container for future cooks. Take only what you need. Discard any leftover rub that has come into contact with raw meat.
- See notes section for how to apply this beef rib rub.
Notes
Nutrition
Try this Beef Rib Rub on:
