Rose & Steve's Recipes

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