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St. Louis Rib Rub

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seasonings•bbq rub•american•gluten-free, vegan, vegetarian, dairy-free
10 minutes•about 1 cup rub (seasons 2 racks of St. Louis–cut ribs)•

Ingredients

  • 6 tbsp light brown sugar – packed
  • 4 tbsp sweet paprika
  • 1 1/2 tbsp kosher salt
  • 1 tbsp ground black pepper
  • 1 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp dry mustard
  • 1 tsp celery seed – lightly crushed
  • 1/2 tsp cayenne pepper
St. Louis Rib Rub

Instructions

  1. 1.

    Break up any clumps in the light brown sugar with your fingers. Lightly crush the celery seed with a mortar and pestle or between two spoons.

  2. 2.

    In a medium bowl, combine light brown sugar, sweet paprika, kosher salt, black pepper, chili powder, garlic powder, onion powder, dry mustard, crushed celery seed, and cayenne pepper.

  3. 3.

    Whisk until the rub is evenly colored and no streaks remain, 30–60 seconds. If you prefer a finer texture, pulse the mixture 3–4 times in a spice grinder, then whisk again.

  4. 4.

    To use, pat St. Louis–cut ribs dry and remove the membrane, then sprinkle the rub generously on all sides (about 4–6 tbsp per rack). Press to adhere and let sit 15–30 minutes before cooking, or refrigerate up to 12 hours.

  5. 5.

    Transfer any leftover rub to an airtight jar, label, and store in a cool, dark place. Use within 3 months for peak aroma (up to 6 months acceptable).

St. Louis Rib Rub is a balanced, all-purpose barbecue seasoning built for pork ribs, especially the evenly trimmed St. Louis–cut spares. Its profile leans sweet and savory with a warm, peppery backbone and just enough heat to wake up the palate without overwhelming it. Brown sugar and paprika provide color and caramelization, while salt, black pepper, garlic, onion, and a pinch of cayenne deliver depth and finish.

Rooted in the St. Louis barbecue tradition, this style pairs well with the region’s love of glazed, tomato-forward sauces, so the rub is crafted to complement—not compete with—sauce. The city’s pit culture grew from neighborhood joints and backyard cooks who favored straightforward spices that stood up to steady, moderate heat. Over time, a core pantry of sugar, paprika, salt, pepper, chili powder, mustard, and celery seed emerged as a recognizable Midwestern rib signature.