CCRyder's Smoker Rib Rub


This is a blend of spices I use to rub onto baby back ribs the night before I smoke the meat. Store in an airtight container at room temperature until ready to use.

Prep Time:
10 mins
Total Time:
10 mins
2 1/4 cups of rub


  • ½ cup white sugar

  • ½ cup packed brown sugar

  • cup sea salt

  • 3 tablespoons New Mexico red chile powder

  • 2 tablespoons garlic powder

  • 2 tablespoons onion powder

  • 2 tablespoons Hungarian paprika

  • 2 tablespoons ancho chile powder

  • 2 tablespoons ground black pepper

  • 1 tablespoon dried thyme, or more to taste

  • 1 tablespoon ground cumin, or more to taste

  • 1 tablespoon dried rosemary

  • 1 tablespoon ground nutmeg, or more to taste

  • 1 tablespoon ground allspice

  • 1 teaspoon cayenne pepper, or more to taste


  1. Mix white sugar, brown sugar, sea salt, red chile powder, garlic powder, onion powder, paprika, ancho chile powder, black pepper, thyme, cumin, rosemary, nutmeg, allspice, and cayenne pepper together in a bowl.

  2. Rub generously onto ribs or meat of your choice. Cover and refrigerate meat 8 hours to overnight before smoking.

Cook's Note

This recipe makes enough rub to generously season two slabs of baby back ribs.

Nutrition Facts (per serving)

31 Calories
0g Fat
8g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 31
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 1%
Sodium 791mg 34%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 2%
Total Sugars 6g
Protein 0g
Vitamin C 1mg 5%
Calcium 15mg 1%
Iron 10mg 54%
Potassium 45mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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