Description
This is a blend of spices I use to rub onto baby back ribs the night before I smoke the meat. Store in an airtight container at room temperature until ready to use.
Ingredients
- ½ cup white sugar
- ½ cup packed brown sugar
- ⅓ cup sea salt
- 3 tablespoons New Mexico red chile powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons Hungarian paprika
- 2 tablespoons ancho chile powder
- 2 tablespoons ground black pepper
- 1 tablespoon dried thyme, or more to taste
- 1 tablespoon ground cumin, or more to taste
- 1 tablespoon dried rosemary
- 1 tablespoon ground nutmeg, or more to taste
- 1 tablespoon ground allspice
- 1 teaspoon cayenne pepper, or more to taste
Instructions
- Mix white sugar
- brown sugar
- sea salt
- red chile powder
- garlic powder
- onion powder
- paprika
- ancho chile powder
- black pepper
- thyme
- cumin
- rosemary
- nutmeg
- allspice
- and cayenne pepper together in a bowl.
- Rub generously onto ribs or meat of your choice. Cover and refrigerate meat 8 hours to overnight before smoking.
Prep Time: 10 mins
Total Time: 10 mins
Servings: 36