Ricks Easy Dry Rub for Ribs

NOTE: This recipe works for any beef or pork you wish to barbecue. However, it was made for the "low and slow" method of barbecue!

Mix together thoroughly the following:

• 4 tblsp paprika
• 2 tblsp Turbinado Sugar (or light Muscavado, for our British cousins)
• 2 tblsp ground pepper (fresh peppercorns recently ground, if you can)
• 1 tblsp kosher salt (coarse cooking salt)
• 1 tblsp celery salt
• 1 tblsp garlic powder (not garlic salt)
• 1 tblsp onion powder
• 1 tsp dry mustard
• 1 tsp cayenne pepper (add more if you like it spicier)
• 1 tsp MSG (this is a great flavor enhancer, and significantly decreases the need for more salt)

Apply liberally to both sides, barbecue, receive accolades.

This is enough for 2 1/2 to 3 1/2 pound rack of pork spareribs, and can be stored in an airtight container in the refrigerator for up to 4 months.

If you would like to know more about rubs, or for more "tried 'n true" rub recipe winners, go to our Dry Rub Recipes page.

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The "Cookin' Cousin's" Barbecue Beef Rib Recipe for traditional barbecue beef ribs.

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