rubs for ribs

I usually make my own using smoked paprika, kosher salt, cumin, oregano, brown sugar, granulated onion, ground black pepper, granulated garlic, cinnamon and allspice. I don't have the proportions in front of me right now but if memory serves, its: 6/3/1/1/2/2/1/1/0.5/0.5

There are a ton of rub recipes on the net. Some time ago, I collected a few dozen, and made up a database, and sorted by amount of ingredient. I don't have the results at hand, but the core was just about identical to a recipe I came across from an oral history of an old Tennessee pit master.

From recollection, the base is 1/2 C sugar (the old fellow just used plain white), 1/2 C salt, 1 Tbl black papper, 1 Tbl garlic powder, 1/2 Tbl cayenne.

Onion powder was the next most common ingredient.

With that as a base, you can add pretty much anything in that sounds good to you. If I want a more southwestern flavor, I'll add some cumin and chili powder. Jamaican-style, swap habanero for cayenne, and add some allspice. Something a little lighter, add some ginger and lemon grass. For poultry, I usually add a bunch of herbs, such as rosemary, marjoram, and thyme.

So, basically, a bunch of salt, and equal amount of sugar, and then whatever you care to toss in. Cocoa powder, finely ground coffee, cardamon, cinamon etc. etc.

Very interesting article and recipe. Looks easy to make with ingredients easily available. Thanks for the information.

Gary