Rub for Ribs #3
updated: 07/04/2026
As mentioned in Rub for Ribs #2, I had been using a recipe from Southern Living since the mid-90’s, with significant changes over the years. That recipe is based on Mexican chili powder, which induces indigestion in older stomachs. Substituting paprika helped, but not enough. I read a BUNCH of recipes and developed Rub #2.
Feedback was positive, but I thought it lacked zing. Last night Lorraine mentioned that she thought it was good, but a bit too bland, and asked me to use a different rub.
I agreed with her assessment and had been thinking about what to do:
- increased salt from 2 Tbsp to 5 Tbsp
- added 2 Tbsp ground coffee
- added 1 Tbsp cumin
- increased black pepper from 1 tsp to 1 Tbsp
The increased salt is both for flavor and to accommodate the larger overall volume. Coffee adds richness to the taste. Cumin adds an aromatic — too much cumin bother’s Lorraine’s stomach, but instead of 1/5 of the blend, it’s 1/15th. The increase in black pepper gives it a bit of a kick.
I’m leaning towards adding 1 tsp cayenne or an extra 1 Tbsp smoked paprika next time, depending on feedback.
Rub for Ribs #3
- 5 Tbsp Kosher salt
- 2 Tbsp ground coffee
- 1 Tbsp allspice
- 1 Tbsp cumin
- 1 Tbsp dried mustard
- 1 Tbsp granulated garlic
- 1 Tbsp ground black pepper
- 1 Tbsp onion powder
- 1 Tbsp paprika
- 1 Tbsp smoked paprika
Put all ingredients in an electric spice grinder and use to mix. Store in airtight container.
Rub liberally all over ribs. For my electric smoker, I smoke at 225 F for 3 hours, then increase the temperature to 275 F for 2 hours. This worked last time, with the ribs finishing (at temperature) an hour early. I dropped the temperature to 125 F and slathered the ribs with commercial barbecue sauce, and kept warm for an extra hour.
Notes
Last time we had baby back ribs from Harris Teeter, which are meaty. The 5 hour smoke had them all but falling off the bone done. Maybe a bit overcooked, but very moist and juicy.
This time? We have Costco ribs that are MEATY. The ends of 2 slabs are 3″ thick. I’m probably going to follow the same schedule and expect they’ll be done. If the meat temperature is not quite high enough, I’ll reduce heat to 225 F instead of 125 F.
I’m still learning to use the smoker, and having different rib volumes requires judgment calls in figuring temperatures and times.
The volume produced by Rub #2 was 9.25 Tbsp, and for this one 15 Tbsp. This pack of ribs is 10 lb whereas the last one was 7 lbs. In each case the volume of rub was sufficient to coat 3 racks without any leftovers.