If you’re looking to elevate your rib game with something just a little different but still packed with all the smoky, savory, and slightly sweet notes you love, this mustard seed and fennel rib rub is your new go-to. It’s aromatic, punchy, and ridiculously easy to throw together. Whether you're tackling dry rub ribs in oven or firing up the grill for some keto ribs, this rub does the heavy lifting with minimal effort. It also happens to be one of those meat rubs recipes that’s as versatile as it is flavorful—perfect not just for ribs but for steaks, brisket, or even chicken.
Mustard Seed and Fennel Rib Rub
Prep Time 10 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Total Time 2 hours hrs 40 minutes mins
Course Condiment
Cuisine American
Servings 2 full racks of ribs or about 4 lbs of meat
Mortar and pestle or spice grinder to crush and grind the mustard and fennel seeds
Mixing bowl for combining the ingredients evenly
Airtight spice jar or container for storing any extra rub
Rimmed baking sheet & wire rack (if you're doing dry rub for ribs in oven) – to ensure even roasting and good airflow
Grill or smoker (optional) if you're going for that traditional BBQ finish
- 2 tablespoons yellow mustard seeds – lightly crushed for that signature tangy bite
- 1 tablespoon fennel seeds – toasted and ground for a warm licorice-like base
- 2 tablespoons smoked paprika – brings the classic smoky undertone
- 1 tablespoon kosher salt – enhances all the other flavors
- 1 tablespoon brown sugar or a keto brown sugar substitute – for that sweet-savory balance
- 1 teaspoon black pepper – freshly cracked for heat and aroma
- 1 teaspoon garlic powder – a classic backbone to any good rub
- 1 teaspoon onion powder – layers in a savory umami kick
- 1/2 teaspoon cayenne pepper – optional for a bit of fiery heat
Toast and grind the spices
In a dry skillet, toast mustard seeds and fennel seeds over medium heat until fragrant, about 1–2 minutes. Let them cool slightly, then grind coarsely using a mortar and pestle or spice grinder.
Combine the rub
In a mixing bowl, add the ground seeds along with paprika, salt, brown sugar (or substitute), black pepper, garlic powder, onion powder, and cayenne. Mix thoroughly.
Prepare the meat
Pat ribs dry with paper towels. Generously coat both sides with the rub, pressing it into the surface.
Rest the meat
Let the rubbed ribs sit for at least 30 minutes (or overnight in the fridge) to absorb the flavors.
Cook as desired
For dry rub ribs in oven, preheat to 300°F. Place ribs on a rack over a baking sheet, cover with foil, and bake for 2.5 hours. For grilling or smoking, use indirect heat and cook low and slow for similar timing.
Finish and serve
Optional—uncover in the last 15 minutes for a crispy bark or baste with a low-carb glaze if you’re going the keto ribs route.
Pairings
This rub pairs beautifully with traditional BBQ sides like coleslaw, grilled corn, or smoky baked beans. If you're leaning toward low carb ribs, try roasted cauliflower mash, blistered green beans, or a fresh arugula salad with lemon vinaigrette. The bold spices in this rub also play well with tangy sauces—think vinegar-based Carolina BBQ or a creamy mustard sauce.
FAQs
1. Can I use this for other meats?
Absolutely. This blend isn’t just a rib rub recipe—it works brilliantly as a steak dry rub recipe, a brisket dry rub recipe, or even a chicken dry rub recipe. Try it on thighs, wings, or even a whole spatchcocked chicken.
2. Is it good for prime rib?
Yes! This is a surprisingly good base for a prime rib rub recipe if you’re looking to move beyond the traditional rosemary-garlic profile. Just scale up the quantities for a larger cut of meat.
3. What's the best cut of ribs to use?
This rub shines on baby back ribs and St. Louis-style pork ribs. For a leaner option, you could use it on beef short ribs or even riblets. It also complements rub for pork ribs especially well thanks to the natural sweetness of the fennel.
4. Is this rub spicy?
Only slightly. The cayenne adds a mild heat, but you can adjust to your liking—or leave it out entirely.
5. Can I store it?
Yes! This is an easy dry rub for ribs that keeps well. Store in an airtight container in a cool, dry place for up to 6 months.
