If you are oven baking, smoking, or grilling your rack of pork ribs, this is a great rub to start the taste sensation that will be finished with a sauce as you end the cooking. For best results, apply this rub the night before cooking, but in a pinch, you can rub this on your ribs and go straight to cooking. This will do around 2 Kg of meat, but you want to be generous.
- 1 cup Brown sugar – dark is best
- 0,25 cup Paprika – smoked is best
- 3 TBL Chili powder – New Mexican of course
- 2 TBL Garlic powder
- 2 TBL Onion powder
- 2 TBL Black Pepper
- 1 TBL Kosher salt
- 2 tsp Thyme – dried
- 1 tsp Cayenne pepper
Note: As long as you are careful that any unused rub did not come in contact with the raw meat, or utensils that contacted the raw meat, you can store left over rub in an air-tight container for around a month.