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Pitmaster BBQ Rib Rub

Flavor your low and slow cooked pork ribs like a pro by using this Pitmaster BBQ rib rub! Simple to make and great for more than just ribs, try this recipe on pulled pork, pork steaks, or poultry.

Pitmaster BBQ Rib Rub

How to Make Pitmaster BBQ Rib Rub

This Pitmaster dry rib rub is one of the best ways to take your barbecue game to the next level. It has all the flavors needed to produce some of the most amazing ribs you’ll ever have. Our Pitmaster BBQ rib rub recipe has the perfect blend of sweet and savory, and the best part is that most of these spices are already in your cupboard. 

Pitmaster Rib Rub

Ingredients

  • Brown Sugar
  • Paprika (not smoked)
  • Chili powder (American-style)
  • Onion powder
  • Kosher Salt
  • Black pepper
  • Granulated garlic (sub with garlic powder)
  • Dry mustard
  • Allspice

Place all of the dry rub ingredients into a medium bowl and whisk together to break apart the brown sugar and mustard powder. If you’d like your BBQ rub to have a finer consistency, place the ingredients into a food processor and pulse 4-5 times. Use immediately or store in an airtight container in the cupboard for up to one year.

Rib Rub Basics

True barbecue relies on a few key steps. The most important factor is building flavor. This process starts with a rack of good quality pork ribs. Next is the choice of rib rub used to season the meat, followed by low and slow cooking. And finally, the application of a good homemade barbecue sauce. This whole process contains one flavorful building block right on top of another. It is important to pick the right combination of herbs and spices from the get go, and our Pitmaster BBQ Rib Rub is a great place to start.

pitmaster bbq rib rub

How to use this rub:

  • This rub makes enough for 2-3 racks of spare ribs.
  • Remove membrane from the back of ribs.
  • Blot racks dry with paper towels.
  • Combine Pitmaster rub ingredients and transfer to a large spice shaker for easy application
  • Apply a little yellow or Dijon mustard to the meat surface of the ribs, then apply the BBQ rub on both sides. If you do not have mustard on hand, a little oil or margarine will work.
  • You can add 1-2 tablespoons of this dry rub to BBQ sauces, traditional marinades, or injection marinades.
  • Season grilled vegetables or add a little to your next potato salad or favorite party dip.
Pitmaster BBQ Rib Rub

Pitmaster BBQ Rib Rub

Flavor your pork ribs like a pitmaster with this flavorful BBQ rub. This recipe makes enough for 2-3 slabs of ribs, depending on size. Make up a huge batch, and store it in the cupboard for future cooking. Before using the rub, I recommend either applying a thin layer of mustard or margarine on your ribs first. As always, keep a good barbecue spritz of 2 parts apple juice and 1 part cider vinegar on hand to spray on during the second half of cook time.
Photo by: Ivenks/Depositphotos
5 from 5 votes
Print Pin Rate
Course: Rubs
Cuisine: American BBQ
Keyword: BBQ pitmaster rib rub, competition bbq rub, pitmaster bbq rub, pitmaster pork rib rub, pork rib rub
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 Cup
Calories: 147kcal

Ingredients

  • 1/4 cup dark brown sugar
  • 2 tablespoons paprika not smoked
  • 2 tablespoons chili powder mild
  • 2 tablespoons onion powder
  • 2 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon dry mustard
  • 1/4 teaspoon allspice

Instructions

  • Combine all listed ingredients in a bowl, and use right away on pork ribs, or store BBQ rub in a lidded jar in the cupboard for later use.

Nutrition

Serving: 0.33cup | Calories: 147kcal | Carbohydrates: 35g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 4751mg | Potassium: 287mg | Fiber: 4g | Sugar: 25g | Vitamin A: 1798IU | Vitamin C: 9mg | Calcium: 82mg | Iron: 2mg
Derrick Riches

I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible.

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4 responses to “Pitmaster BBQ Rib Rub”

  1. 5 stars
    Recently purchased my first pellet smoker and decided to try this rub on a rack of baby back ribs, amazing flavor! Just the right balance of sweet and smoky. One question: will this rub also work ok on pork tenderloin?

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