CCRyder's Smoker Rib Rub

CCRyder's Smoker Rib Rub

ccryder81 4

"This is a blend of spices I use to rub onto baby back ribs the night before I smoke the meat."

Ingredients 10 m {{adjustedServings}} servings 32 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 32 kcal
  • 2%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 796 mg
  • 32%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a medium bowl, mix together the sea salt, white sugar, brown sugar, garlic powder, onion powder, paprika, chili powder, black pepper, cayenne pepper, thyme, rosemary, cumin, nutmeg, and allspice. Store at room temperature in an airtight container until ready to use.
  2. Rub generously onto ribs or meat of your choice, cover and refrigerate overnight before smoking.
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  • Cook's Note
  • This recipe makes enough rub to generously season two slabs of baby back ribs.
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Reviews 48

  1. 57 Ratings

Darby B.

We made these ribs a few nights ago, and were the best we ever had. We smoked them for six hours, and they were perfect!!!!! Thanks


AWESOME!!! Made a few adjustments based on preference and what I had in my spice cabinet... VERY forgiving :) Instead of ancho chile powder (only had regular), I put a large whole dried ancho chile, used fresh rosemary, cut nutmeg and allspice to 1 TS (instead of 1 TB) each and added 1 TS corriander... Not sure why thyme's listed twice...? I just put the 1st amt since too much thyme can be overpowering, maybe the 2nd was supposed to say oregano??? Anyhow, just skipped that part... everything else according to recipe. Blended it all in the food processor til it was even, makes A LOT! I only used 1/2 of it on a full rack of ribs; peeled membrane, soaked 30 mins in apple cider vinegar + worcestershire + splash of liquid smoke (DO THIS! makes ribs super tender and juicy!), then patted dry and rubbed GENEROUSLY. Wrapped in foil, only marinated 4 hours, will do overnight next time! Baked them at 200 for 2 hours (meaty side down!), removed from foil and finished off on the grill with a bourbon molasses glaze and it was SO GOOD!!! LOVE the herbiness of the rosemary & thyme with the sweet of the sugars and glaze... GREAT alternative to standard BBQ ribs. Thanks CC Ryder!!!


Excellent. Wonderful flavour, and now the only rub we use! I haven't used a smoker, but it works well cooked slowly in the oven covered with foil, and adding a touch of liquid smoke.