Photo: Hector Sanchez; Styling: Buffy Hargett
Rub both sides of your rib slabs with our Smoky Dry Rub for a bold, flavorful crust that seals in the juices to these pork ribs.
Makes 1/2 cup
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1/4 cup firmly packed dark brown sugar
2 tablespoons smoked paprika
1 tablespoon kosher salt
2 teaspoons garlic salt
2 teaspoons chili powder
2 teaspoons ground black pepper
1 teaspoon onion salt
1 teaspoon celery salt
1 teaspoon ground red pepper
1 teaspoon ground cumin
Stir together dark brown sugar, paprika, kosher salt, garlic salt, chili powder, ground black pepper, onion salt, celery salt, ground red pepper, and cumin. Store in an airtight container at room temperature up to 1 month.