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Flavorful Smoked Paprika Dry Rub Baby Back Ribs Recipe Easy Perfect BBQ

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A quick and easy dry rub recipe for tender, smoky baby back ribs with a perfect crust, using simple pantry spices including smoked paprika.

Ingredients

Scale
  • 2 racks baby back ribs (3–4 pounds or 1.3–1.8 kg), trimmed of excess fat and membrane removed
  • 2 tablespoons smoked paprika
  • 2 tablespoons brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven or grill to 275°F (135°C).
  2. Remove the silver skin membrane on the back of each rack by sliding a knife under and peeling it away.
  3. In a medium bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, ground cumin, chili powder, salt, and black pepper.
  4. Rub olive oil over both sides of the ribs to help the seasoning stick.
  5. Generously apply the dry rub mixture, pressing it into the meat.
  6. Let the ribs sit at room temperature for 30 minutes if time allows.
  7. Place ribs bone-side down on a wire rack set over a rimmed baking sheet or directly on the grill grates.
  8. Cover loosely with foil if using the oven to keep moisture in.
  9. Cook for about 2.5 to 3 hours, until ribs are tender and meat pulls back about ¼ inch from the bones. Check after 2 hours to avoid drying out.
  10. For extra caramelized edges, remove foil and increase oven temperature to 425°F (220°C) or move ribs to direct grill heat for 5-10 minutes, watching carefully to avoid burning.
  11. Let ribs rest for 10 minutes tented with foil before slicing between the bones.

Notes

Remove the membrane for tender ribs. Low and slow cooking is key to tender meat. Let the rub rest on ribs for at least 30 minutes or overnight for deeper flavor. Finish with high heat for a caramelized crust. Use a wire rack to avoid sogginess. Watch for flare-ups on the grill to prevent burning sugar in the rub. Test doneness by feel; ribs should bend easily but not fall apart. For gluten-free, check spice labels. For low sodium, reduce salt and increase spices. Optional additions include cayenne or chipotle powder for heat, herbs like thyme or rosemary, or a honey and apple cider vinegar glaze.

Nutrition

Keywords: baby back ribs, smoked paprika, dry rub, BBQ ribs, easy ribs recipe, smoked ribs, backyard BBQ, tender ribs

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