Our homemade St. Louis Rib Rub is a classic dry rub, enhancing the smoky, savory notes of St. Louis-style ribs. This brown sugar-based blend, packed with smoked paprika, garlic and onion powder, and warm spices, creates a crust that caramelizes beautifully. It's excellent for grilling or making Instant Pot St. Louis Ribs.
Why You'll Love This Rib Rub Recipe
What's also really great about this recipe is that you can store this rub in an airtight container for up to a year, making it a convenient option for whenever the rib craving strikes.
Ditch the store-bought rubs and create your own batch of this flavorful St. Louis Rib Rub for your next barbecue!
- Rich Smoky Flavor: The smoked paprika adds a depth of flavor that complements the sweetness of the brown sugar and the savory notes of the other spices.
- Versatile: This St. Louis Rib Rub can be used not only on ribs, but also on pork shoulder, chicken wings, or even brisket for a touch of smoky goodness.
- Make-Ahead and Store: The rub can be prepared in advance and stored in an airtight container for up to a year, making it a convenient option for busy home cooks.
Like making your own seasonings? Browse our homemade spice blends and pantry substitutions guide for more easy kitchen staples you can make at home.
Ingredients Overview
This recipe requires just a handful of pantry staple spices, making it easy to whip up in minutes. Feel free to adjust the amount of smoked paprika, or blend with regular paprika, for a stronger or milder smoke flavor preference.
- Brown sugar, dark
- Smoked paprika
- Dry mustard (like Coleman's mustard)
- Salt
- Garlic, granulated
- Onion powder
- Coriander, ground
- Black pepper
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make St. Louis Rib Rub
This recipe is incredibly easy to make and requires minimal ingredients. Simply combine brown sugar, paprika, garlic powder, onion powder, mustard powder, and a touch of black pepper in a bowl.
Add Spices and Seasonings to a Bowl
- Combine brown sugar, paprika, mustard, sea salt, garlic powder, onion powder, coriander, and black pepper in a small bowl.
Mix and Transfer to a Storage Jar
- Mix well, making sure to break up any lumps or clumps.
- Transfer to a Mason jar and seal. Store in a cool dry location. Makes enough to coat two large racks of pork or beef ribs.
Serving Suggestions
This St. Louis Rib Rub is perfect for use on St. Louis-style pork ribs, but it can also be used on other cuts of meat like baby back ribs, pork shoulder, or chicken wings. Once the ribs are seasoned with the rub, cook them using your preferred method - smoking, grilling, or oven-baking.
Pair ribs with classic barbecue sides like coleslaw, baked beans, potato salad, or macaroni and cheese for a complete and satisfying meal.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- For a touch of heat, add a pinch of cayenne pepper or red pepper flakes to the rub mix.
- Increase the amount of garlic powder for a more garlicky flavor profile.
- For an extra smoky layer, use smoked salt in place of the regular black pepper.
Tips for Success
Here are a few tips for making this traditional St. Louis Rib Rub recipe:
- For the best flavor, use fresh spices whenever possible. Older spices can lose their potency over time.
- Ensure all the spices are evenly distributed throughout the rub for consistent flavor.
- Store the St. Louis Rib Rub in an airtight container, such as a Mason jar, in a cool, dark place for optimal shelf life.
Storage and Reheating
- Store leftover St. Louis Rib Rub in an airtight container in a cool, dark place for up to a year.
Related Recipes
- Instant Pot St Louis Ribs
- Red Hot and Blue Potato Salad
- Dr. Pepper Crockpot Ribs
- Bourbon BBQ Sauce
- Cilantro Lime Coleslaw
- Slow Cooker BBQ Pulled Pork Sliders
Frequently Asked Questions
You can substitute regular paprika for smoked paprika, but the flavor profile will be different. Regular paprika will lack the smoky depth of flavor that smoked paprika provides.
A good rule of thumb is to use about 2 tablespoons of rub per pound of ribs. However, the amount you use can vary depending on your preference. The recipe makes enough rub for two large racks of ribs.
It's generally easier to apply the rub after trimming any excess fat from the ribs.
While not traditional for St. Louis-style ribs, you can marinate the ribs in the rub for a few hours or overnight for extra flavor.
Seasoned ribs can be stored in the refrigerator for up to 24 hours before cooking.
More Delish Recipes
Get The Recipe!
St. Louis Rib Rub
Ingredients
- ½ cup dark brown sugar
- 6 tablespoon smoked paprika or regular paprika
- 2 tablespoon dry mustard Colemans
- 3 tablespoon sea salt
- 3 teaspoon garlic powder granulated
- 3 teaspoon onion powder
- 1 teaspoon coriander ground
- 1 teaspoon black pepper coarse cracked
Instructions
- Combine brown sugar, paprika, mustard, sea salt, garlic powder, onion powder, coriander, and black pepper in a small bowl.½ cup dark brown sugar, 6 tablespoon smoked paprika, 2 tablespoon dry mustard, 3 tablespoon sea salt, 3 teaspoon garlic powder, 3 teaspoon onion powder, 1 teaspoon coriander, 1 teaspoon black pepper
- Mix well, making sure to break up any lumps or clumps.
- Transfer to a Mason jar and seal. Store in a cool dry location. Makes enough to coat two large racks of pork or beef ribs.
Notes
- For the best flavor, use fresh spices whenever possible. Older spices can lose their potency over time.
- Ensure all the spices are evenly distributed throughout the rub for consistent flavor.
- Store the St. Louis Rib Rub in an airtight container, such as a Mason jar, in a cool, dark place for optimal shelf life.
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