Dry Rub – testing

3 tbsp paprika
2 tbsp smoked paprika

2 tbsp chili powder

3 tbsp kosher salt

1 tbsp powdered ginger

1 tbsp chipotle powder

6 tbsp brown sugar

1 tbsp black pepper

1 tbsp ground nutmeg

1 tbsp ground oregano

1 tbsp ground thyme

1 tbsp ground coriander

2 tbsp dry mustard powder

2 tbsp garlic powder

3 tbsp onion powder

1 tsp ground cumin

1 tsp cinnamon


From: http://munchies.vice.com/recipes/dry-rub-oven-babyback-pork-ribs

2 racks babyback pork ribs

1+ cup brown sugar
chile powder, to taste
paprika, to taste
salt, to taste
black pepper, to taste
garlic powder, to taste
onion powder, to taste
cayenne, to taste
dried tarragon, to taste
dried thyme, to taste
dry mustard, to taste
Chef’s Tip: All ingredients are listed to taste, it’s recommend to start at 1 tablespoon per, keeping in mind the chili powders carry heat. You decide!

4 tablespoons brown sugar

1 tablespoon kosher salt

1/4-1/2 teaspoon black pepper

1 tablespoon garlic powder

1/2 tablespoon onion powder

1 tablespoon dried oregano

1/2 tablespoon or less of cayenne pepper (unless you

like it HOT)

1-2 tablespoons chili powder


3 tablespoons brown sugar

1 1/2 tablespoons paprika 

1 1/2 tablespoons salt

1 1/2 tablespoons ground black pepper 

1 teaspoon garlic powder


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