Note: this recipe for rib rub will be enough to coat 2-4 racks of ribs, depending on the size. You can always double the recipe and save the leftovers for next time.
When getting the rub out of the jar, always use a clean, dry spoon, not your hands. Wash your hands in between handling the meat and the rub.
Combine all the ingredients in a bowl and whisk them until completely combined. Make sure the bowl and the whisk are dry.
You can also use a jar to combine the ingredients and shake them together, just make sure to break up any sugar clumps with a fork.
For the best way to keep dry rubs fresh, use a zip-lock freezer bag and store it in the freezer. Get as much air out of the bag as you can before sealing it.
You can also store dry rub for up to 6-months in air-tight jar in a cool dark place or in the refrigerator.
Make sure to date and label the bag or the jar.
When you’re ready to use it, make sure to sprinkle and pat the rub onto the ribs instead of rubbing it around. The name is a little misleading but patting the rub onto the meat is the best way to apply it.
I found this recipe on www.grillingsmokingliving.com