Makes. About 3 cups. I typically use about 1 tablespoon per side of a slab of St. Louis cut ribs, and a bit less for baby backs. Store the extra in a zipper bag or a glass jar with a tight lid.

  * 3/4 cup firmly packed dark brown sugar
  * 3/4 cup white sugar
  * 1/2 cup paprika.  fresh Hungarian or Spanish paprika if possible
  * 1/4 cup garlic powder
  * 2 tablespoons ground black pepper
  * 2 tablespoons ground ginger powder
  * 2 tablespoons onion powder
  * 2 teaspoons rosemary powder

From http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html

Note: no salt in the rub.  optionally salt (dry brine) ribs for up to 12 hours depending on thickness before adding the rub.  http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/the_science_of_rubs.html