Photo: Hector Sanchez; Styling: Buffy Hargett
Yield
Makes 1/2 cup

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.

How to Make It

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.

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