Scott's Dry Pork and Rib Rub

None of the pork rub recipes I tried gave me the flavor I was going for. I decided to develop my own, and after countless tries, I finally fine-tuned my recipe to one I love. This works well for ribs, pulled-pork, pork chops, etc. It makes enough for several racks of ribs or pork butts. This is a spicy but not too hot recipe. If you want a bit more heat, add more cayenne pepper.Enjoy.

• Ready In: 5 mins
• Yields: 3-4 Racks of ribs or pork butts

Ingredients

• 1  cup light brown sugar
• 3  tablespoons paprika
• 2  teaspoons seasoning salt (like Lawry's)
• 1  teaspoon kosher salt
• 2  teaspoons garlic powder
• 2  teaspoons black pepper
• 1⁄2 teaspoon cayenne pepper
• 2  teaspoons dried oregano
• 1  teaspoon dried thyme
• 1⁄2 teaspoon onion powder
• 1  tablespoon chili powder
• 1⁄2 teaspoon dry mustard

Directions

1. Sift all ingredients together.I use a food processor to get a fine powder.
2. Put a liberal amount of the dry rub on the meat you wish to season.
3. Rub seasoning into the meat, covering entire surface.
4. Let meat sit at least a couple of hours in order to let the spices work into it. Overnight is better.
5. Prepare your pork as you wish. I like to cook pork butts and ribs low and slow so they fall apart. A crockpot works good if you don't want to run your oven for several hours. I finish my ribs on the grill or under the broiler with BBQ sauce.
6. Enjoy.