I’m going to tease you mercilessly here.
I’m going to drag out the full recipe for this recipe over two different posts.
But this is a two-part process, and I felt like it would be too much for one post.
So you get the rib rub today.
And the rest of the rib deliciousness on Friday. Still, plenty of time for you to make these ribs this weekend. And you really should.
I know BBQ is a very particular thing – everyone has their way to do it.
And I’m not attesting that this is the “right” way. I’m sure there are people who have a better way.
But this is the best way I know.
And judging by the empty bone yard of rib bones in front of Scott and I – we did something right.
Feel free to rub this amazing concoction on any kind of BBQ – would be amazing on a pork shoulder, now that I’m thinking about it…..
BBQ Dry Rub
adapted from Food Network
1 tbsp cumin
1 tbsp paprika
1 tbsp granulated garlic
1 tbsp granulated onion
1 tbsp chili powder
1 tbsp brown sugar
2 tbsp kosher salt
1 tsp cayenne pepper
1 tsp black pepper
1 tsp white pepper
1/2 tbsp hickory salt (optional*)
Combine ingredients in a large bowl and mix well. Store in airtight container.
* you can find hickory salt at many specialty spice shops. I got mine from here. It’s an awesome addition to any BBQ rub – makes it tastes smoky and delicious!