Dad's Famous Dry Rub Pork Ribs (EASY) Recipe is all you need to make the tastiest ribs. It is a secret family recipe and my dad let me release it to all of you.

These ribs are first baked and then grilled for maximum fall of the bone texture and flavor.

More delicious meat recipes for you: Pork Tenderloin with Shallots and Fennel, Mediterranean Stuffed Pork Chops, Juicy Pork Chops, Italian Sheet Pan Sausage, Potatoes, and Tomatoes, and Italian Style Osso Buco (Tuscan Recipe).

This dry rub for ribs will amplify the flavor on any rack of ribs you are cooking. It's packed with classic BBQ flavors into an addicting finger-licking delicious rib rub you will LOVE.

THE BEST DRY RUB RECIPE FOR PORK RIBS ON THE BBQ! Save this recipe and make a double batch of the rub to use for next time!

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Ingredients

Dry Rub:

¼ cup brown sugar
¼ cup paprika
¼ cup chili powder
¼ cup finely ground black pepper
1 tablespoon kosher salt
1 tablespoon garlic powder
2 teaspoons onion powder
1 teaspoon celery powder

Pork Ribs:

1 rack of pork baby back ribs
1 tablespoon of Dijon Mustard
2 tablespoons olive oil for basting

What Is a Dry Rub?

It's very simple, dry rub is a combination of spices, herbs, and sugar.

Basically, it's dry ingredients and spice ingredients mixed together for coating and flavoring meat.

When making homemade dry rub, it's best to incorporates all taste elements like sweet, savory, and spicy.

This dry rub recipe includes all of these elements to flavor your pork ribs to perfection. You can season ribs with the dry rub up to 24 hours in advance.

Why Grill and Oven Bake Ribs?

This recipe cooks the ribs on the grill first and then in the oven to tenderize the meat even more. If you want succulent, fall-off-the-bone BBQ ribs this is the method you will want to use.

Cook these BBQ ribs really low and slow on the grill first and then give them more time to create that juice delicious smoky flavor by letting them cook low and slow in the oven.

It is a winning combo to make the most AMAZING ribs. Thanks for this one, DAD!

Why Use a Dry Rub on Meat?

The purpose of a dry rub is to create a crust; it enhances the flavor without adding moisture. It's a good idea to use on ribs or meat that doesn't tenderize easily.

It's a great way to keep the natural flavor of meat and add extra flavor to make it extra tasty. The purpose is to both enhance the natural flavor of the meat and to introduce other, complementary flavors.

It also makes a low-cost cut of meat taste like a million bucks with a few simple ingredients!

Pro Tip for Preparing Ribs

It is essential to remove the tough membrane from the back of the rack of ribs.

This membrane will keep the smoke and seasonings from infusing the ribs. It would also toughen even more during cooking, resulting in ribs that are very difficult to eat.

Use a blunt knife (such as a butter knife) or even a clean screwdriver to gently lift the membrane from the bone at one corner. Then use a paper towel to get a good grip and peel the membrane off.