BBQ Dry Rub

Vanilla Powder Dry Rub Recipe

Ingredients:

• 1 tablespoon cumin
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 tablespoon chili powder
• 1 tablespoon brown sugar
• 2 tablespoons kosher salt
• ½ teaspoon cayenne pepper
• 1 teaspoon black pepper
⭐ 2 tablespoons vanilla powder (the game changer)


What You’ll Need

2 racks baby back ribs (membrane removed)
Your favorite barbecue sauce

Instructions
1. Build the Flavor
Mix all dry rub ingredients in a bowl. Take a second to smell it—you’ll notice the warmth from the vanilla immediately.

2. Prep the Ribs
Place each rack on a large sheet of aluminum foil. Sprinkle half the rub on each rack, pressing it in with your hands. Flip and repeat until fully coated. Wrap tightly in foil.

3. Let It Marinate
Refrigerate for at least 2 hours (overnight is even better if you have the time).

4. Low & Slow in the Oven
Preheat the oven to 275°F. Place ribs (curved side down) on a baking sheet and cook for 2½ hours. You’re looking for an internal temp of 190–200°F for that fall-apart tenderness.

5. Finish on the Grill
Preheat the grill to 350°F. Carefully open the foil (they’ll be very tender). Brush with BBQ sauce and place sauce-side down on the grill.

Grill about 5 minutes per side, brushing more sauce as you go, until you get those beautiful charred edges.

6. Slice & Serve
Flip ribs curved side up, slice between the bones, and serve with extra sauce.

Final Thoughts (aka Why I’m Obsessed)

I’ve made a lot of rubs, but this one is on another level. The vanilla powder doesn’t overpower—it transforms. It ties everything together in a way that makes people stop mid-bite and ask: