Dry Rub for Ribs

By Thom7747

Ingredients

• 1/3 c kosher salt
• 1/4 c sugar in the raw
• 1/4 c light brown sugar
• 8 tsp paprika
• 8 tsp chili powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1/2 tsp mustard powder
• 1/2 tsp dried basil
• 1/2 tsp cayenne pepper
• 1/4 tsp ground cumin
• 1/4 tsp tumeric
• 1/4 tsp lemon pepper
• 1/4 tsp ground coffee

Preparation

Step 1

Mix together rub ingredients, toasting spices first for 2-3 minutes over low heat in a dry skillet.

Peel the membranes off of the backs of 6 pounds of ribs.

Reserve ¼ cup spice rub for later use, and spread the remaining rub on the ribs evenly, using ⅔ on the meat side and ⅓ on the bone side.

Refrigerate ribs for 30 minutes.

Prepare smoker for 235°F. Cook ribs, bone-side down, for 4 hours.

Sprinkle remaining ¼ cup of rub over all ribs evenly and cook 15 minutes more.

Cut ribs into thirds, or individual ribs, and serve.