Recipe by Iowahorse
From a BBQ cookbook I bought at a flea market. Dang good rub! I think the author was Alton Brown.
Top Review by Chef GreanEyes
this IS one of those rubs that gets the lid opened every time i see it. a couple sniffs and oh heaven! making some more beef ribs today :) used this rub on pork ribs and oh so yummy! it smells better than the other rubs ive tried that are somewhat similar. thanks for posting! i keep a huge bottle of it mixed up year round! :) i beleve i used The Rock and Roll BBQ Chef's Jalapeno Dust # 212062 mixed with a little more salt in place of the jalapeno salt called for here.
- 8 tablespoons light brown sugar, tightly packed
- 3 tablespoons kosher salt
- 1 tablespoon dried ancho chile powder
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon jalapeno seasoning salt
- 1⁄2 teaspoon Old Bay Seasoning
- 1⁄2 teaspoon thyme, rubbed between the fingers
- 1⁄2 teaspoon onion powder
Directions See How It's Made
- In a bowl, combine all dry ingredients and mix well.
- Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down, or plastic wrap.
- Sprinkle each side generously with the dry rub.
- Pat the dry rub into the meat.
- Refrigerate the ribs for a minimum of 1 hour (overnight is much better).