It's All In The Rub

I hope that you will forgive me. I promised to share with you the dry rub recipe that I used for my barbecue ribs and I totally spaced. I am so sorry! I hope that you find it to be worth the wait since I really think that this spice rub would work well for so much more than ribs!

Dry Rub (adapted from Southern Living 2009)

Ingredients :

• 8 teaspoons seasoned salt
• 4 teaspoons dark brown sugar 
• 3 teaspoons granulated sugar 
• 3 teaspoons paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/4 teaspoon dry mustard
• 1/4 teaspoon ground cumin
• a pinch of ground ginger

Directions:

• Stir together all ingredients. Store in an airtight container up to 1 month.

This recipe will yield you about 4 tablespoons of dry rub which I personally feel is more than enough for two racks of ribs. When I made the ribs the first time, I followed the recipe which had me use 2 tablespoons of rub twice per rack. Next time I will only use the rub once. While I loved the overall favor I thought seasoning the ribs once would be more than enough. But stay tuned and I promise to keep you updated....