CCRyder’s Smoker Rib Rub

I LOVE THIS RUB. nothing else to say

Really liked this and so did my family, perfect on ribs, can’t wait to try it on other meat. I used smoked paprika instead of the Hungarian Paprika, as I didn’t have it and it worked beautifully.

Enjoyed this rub, but will cut back slightly on the cayenne pepper next time.

My go-to rib rub. Always get compliments. Rub the ribs, let sit in fridge for 4 hours or more wrapped in foil. Bake at 225 degrees for 2-2.25 hours, then remove from foil and finish with some sauce on the grill for the char.

I love this rub. pretty easy to make & keep. I use it on all things pork – pork chops, pork loin, chicken, etc

A little too spicy but the ribs were amazing after marinating overnight. Also used the rub for shrimp kabobs just before grilling and they were also amazing. Will use less chili powder & cayenne pepper next time.

I bought a smoker 6 years ago and had no idea what I was doing. Searched All Recipes for a rub and picked this one. I keep coming back it. It works for all meat. I’ve used it on brisket, chicken and pork. Every time it has had that wow factor. It’s never disappointed.

Cut kosher salt by 25% and it would be perfect. Baby backs were a little salty but spice was good.

This was fantastic. We cut the recipe in half for a full rack of ribs. I didn’t have ancho chili powder so that was omitted. Also reduced nutmeg and allspice to 1/2 teaspoon and cayenne pepper to 1/4 teaspoon. Our ribs were so good and had the perfect amount of spice.

Found this looking for a good rub for Memorial Day cookout. It was a hit. I made 2 batches and omitted the salt on the second batch and then combined both batches. It was AMAZING!!!! Some of my group said it was spicy, but they couldn’t quit eating it. It covered 3 racks of ribs and a Chuck roast and I had a enough left over to put in a mason jar for the next cook out. I let them sit over night in the fridge before cooking. Thank you for this awesome rub!!!

WOW! OMG! WOW! No other words to describe it! WOOOW!!! Hands up and surrender to the taste of this mix! Give up all your searches because you’ve surely found THE ONE ! I’m a pretty experienced griller, but I did never smoked before the last weekend when I’ve used for the first time my new water smoker. I was really worried about anything from the timing and the temperature control, the rub to use on my pork ribs. I gone for this one because of the reviews… and it was one of the best choices I’ve ever taken. THANKS!!! I’ve changed a little the mix according to my taste: I’ve used a fourth of the chili powder, halved the salt, cumin and the thyme and I’ve skipped ancho chile because I couldn’t find it on time. Literally immersed the ribs into the rub, pat them a little then foiled with plastic for food (dun’t remember the name in english) and put in the fridge the while night. I’ve cooked the ribs for about 5 hours at 110/120 °Celsius… inside the water smoker where I’ve put beer and apple juice with the water and used hickory wood chips, previously soaked with some whisky, for the smoke. As bbq sauce I’ve used my own recipe. How did it go? Well 15 pounds of ribs for 20 people, got brushed away within few minutes!!!!! Finger liking for real! I could have done more without worries! ahahaha Thank you again, you made my first bbq smoking experience the best ever.

The best rub ever. Thanks for sharing it with us.

I made this rub and it was a hit!

An amazing rub! I have used it in the smoker on the ribs and it was fabulous. I have also sprinkled it on steak and chicken for the barbecue.

we really enjoyed this on our ribs.. left out the white and brown sugar as we don’t like sweet.. also left out the ancho chile powder as we don’t keep that type of chile powder in the house.. kept everything else the same.. ty for the recipe

Fantastic! Made baby backs and St Louis ribs twice now, in our Big Green Egg (see photo) with a few chunks of apple wood for smoke – 2-2-1 for the baby backs and 3-2-1 for the St Louis ribs. Followed the recipe as written and scaled it to fill a nice size jar. I rubbed yellow mustard on the ribs so the rub would adhere well, generously seasoned the ribs with this rub then let them sit in the fridge all night. Really great, complex, and balanced flavor. Happy to have found this rub. This one is so perfect, I’m not even going to look for another one. Thanks!

This is a great rub!

Great homemade rub recipe. I always make a batch of this and keep it in pantry in a Mason Jar for ready to use on all sorts of grilling. Very nice taste…It usually takes me 2 days to prepare my ribs…I usually start by removing the membrane from the rib. The first day I put the ribs in a Ziploc Bag with either jalapeno juice and/or pickle juice (I always keep the juices from these two items on purpose or buy one and just use the juice from it) Let marinade overnight…the next day I take them from the bag and lay them on Seran Wrap and heavily season using this rub on both sides. Wrap them up good and put them on a cookie sheet and let them marinade overnight. The next day I am ready to smoke some bad boy ribs. PeRfEcTo

We tried this first on ribeye steaks and thought it was only okay for that, but then put it on pork ribs, and it was an awesome combination. But I actually came to write this to let people know that this makes an AMAZING seasoning for popcorn! With melted butter it tastes a lot like BBQ potato chips, but with popcorn. Super popular at our party!

I use this recipe all the time just as written. It rocks the socks. Ground Rosemary works best and is one of the more important ingredients.

Very good for ribs and chicken…also found another use for the rub: barbecue sauce. I mix a couple of tbsp of the rub with a squeeze of ketchup, a bit of brown sugar and a splash of cider vinegar to make a sauce.