Go Back
Mustard Seed and Fennel Rib rub

Mustard Seed and Fennel Rib Rub

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Course Condiment
Cuisine American
Servings 2 full racks of ribs or about 4 lbs of meat

Equipment

  • 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

Ingredients
  

  • 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

Instructions
 

Toast and grind the spices

  1. 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.
    yellow mustard seeds and fennel seeds toasting inside

Combine the rub

  1. 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.
    mixing bowl filled with a vibrant, coarse spice blend

Prepare the meat

  1. Pat ribs dry with paper towels. Generously coat both sides with the rub, pressing it into the surface.
    One rack is generously coated with a coarse dry spice rub

Rest the meat

  1. Let the rubbed ribs sit for at least 30 minutes (or overnight in the fridge) to absorb the flavors.

Cook as desired

  1. 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

  1. 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.