Rib Spice Mix

This richly layered spice blend delivers warmth, depth, and irresistible savory complexity — crafted to create succulent, deeply flavorful ribs.

Sweet paprika forms the foundation, lending a gentle sweetness and vibrant color, while cumin and coriander seed bring earthy warmth and subtle citrus lift. Black pepper and ajowan add a lively, aromatic bite that awakens the palate.

Chipotle and teja chilies provide a balanced heat — smoky, rounded, and lingering rather than sharp — beautifully complemented by the mellow sweetness of onion and the grounding presence of salt.

Cassia, clove, allspice, and nutmeg weave in a warm baking-spice richness, adding depth and intrigue without overpowering. Fenugreek contributes a subtle maple-like nuance, while green cardamom and ginger brighten the blend with fragrant lift and gentle spice.

The result is a harmonious fusion of smoky heat, sweet warmth, and savory complexity — creating ribs that are deeply seasoned, aromatic, and irresistibly tender with a long, satisfying finish.

Use it on pork spare ribs, or beef short ribs. This delicious combination of spices can also be used as a general-purpose barbecue rub.

Pork ribs are always a treat, whether cooked indoors or outdoors, but what kinds of ribs should you buy? Let's take a look at the two most commonly sold types of ribs: baby back ribs and St. Louis-style spareribs.

Baby Back Ribs

Other names: pork loin back ribs, back ribs, or loin ribs. Back ribs are cut from where the rib meets the spine after the loin is removed. The upper ribs are called baby back ribs, but not because they come from a baby pig! They're only called baby because they are shorter in relation to the bigger spareribs.

Each baby back rib rack averages 10 to 13 curved ribs that are 3 to 6 inches long and weigh about 1 1/2 to 2 pounds, which feeds about 2 people. Baby back ribs are very tender and lean but are in higher demand than St. Louis-style spareribs, so they have a higher price tag.

St. Louis-Style Spareribs

St. Louis-Style Spareribs, other names: breastbone-off pork spareribs, are the meaty ribs cut from the belly of the animal after the belly is removed. They are usually trimmed down into the popular St. Louis-style spareribs by cutting away the hard breastbone and chewy cartilage, so the slab is more rectangular in shape.

St. Louis-style spareribs are flatter than baby back ribs, which makes them easier to brown. There is a lot of bone but also a higher amount of fat, making them very flavorful if cooked properly. Each slab usually weighs 2 1/2 pounds or more and feeds about three to four people, although the meatier, the better. St. Louis-style spareribs are cheaper than baby backs ribs.

Cooking Pork Ribs

Both baby back ribs and St. Louis-style spareribs require low, slow cooking time to become nice and tender. They are great for smoking, braising, grilling, or can be cooked in the oven but anyway you cook them make sure to use Herbie's Rib Spice Mix.

Bill wanted an American-style rib rub to counter the various "old-smokley" rubs that really provide sugar, salt and pepper so Herbie rose to the challenge and these two smart young Aussies created "Rib Spice Mix".

Go ahead - try it - you wont go back to those old sugar and pepper mixes.