Traditional St. Louis Rib Rub (2024)

Published: Jun 12, 2024 · Modified: Jul 28, 2024 by Kelly Bloom · This website uses affiliate links. If you make a purchase through a link I may earn a small commission at no additional cost to you. · Leave a Comment

Jump to Recipe

St. Louis Rib Rub is a classic dry rub specifically designed to enhance the smoky, savory flavors of St. Louis-style ribs. This brown sugar-based rub is packed with a blend of smoked paprika, garlic powder, onion powder, and warm spices, creating a crust that caramelizes beautifully during grilling or smoking.

While it's perfect for St. Louis-style ribs, this versatile rub can also be used on other cuts of pork, chicken, or even vegetables for added depth of flavor.

Why You'll Love This 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.

Ingredients You'll Need

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.

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.

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.

Related Recipes

Instant Pot St Louis Ribs
Red Hot and Blue Potato Salad
Dr. Pepper Crockpot Ribs
Cilantro Lime Coleslaw
Slow Cooker BBQ Pulled Pork Sliders

Storage and Reheating

Store leftover St. Louis Rib Rub in an airtight container in a cool, dark place for up to a year.

Frequently Asked Questions

Can I substitute regular paprika with smoked paprika?

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.

How much rub should I use per rack of ribs?

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.

Should I coat the ribs with the rub before or after trimming?

It's generally easier to apply the rub after trimming any excess fat from the ribs.

Can I marinate the ribs in the rub?

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.

How long will the ribs keep in the refrigerator after being seasoned with the rub?

Seasoned ribs can be stored in the refrigerator for up to 24 hours before cooking.

More Delish Ideas

Honey Gold Wings
32 Delicious Summer Favorites
Teriyaki Chicken Skewers
Blackstone Steak Quesadillas

See more Grilling →

St. Louis Rib Rub

This brown sugar-based rub boasts a perfect blend of sweet, savory, and smoky notes, resulting in fall-off-the-bone ribs packed with delicious flavor. Unlike other rubs that might rely on chili powder for heat, St. Louis Rib Rub uses smoked paprika to create a deeper, richer smokiness without overpowering the natural flavor of the ribs.

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Grilling

Cuisine: American, American Southern

Servings: 2 racks of ribs

Calories: 334kcal

Author: Kelly Bloom

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

US Customary - Metric

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

This recipe is enough to coat two large racks of pork or beef ribs.

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.

Nutrition