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.
This recipe goes with The Ultimate Smoky, Sweet Ribs
Southern Living JUNE 2013
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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