Dry Rub Recipe

This makes a few batches worth. You can double or halve the recipe as needed, but these are the proportions. I don't use salt in the rub anymore, but the old recipe called for 6 oz. kosher salt. Now, I salt the ribs right at the beginning.

  Dry rub:

16 oz. brown sugar

2 oz. chili powder

1 oz black pepper (or other mix of peppers – black, white, red, green)

1 oz cayenne pepper (or other hot pepper powder)

1 oz onion powder

1 oz. smoked paprika

These last 3 ingredients are where you get to apply your stamp to the rub. Try a few things until you find a combination you like.

1 oz hot ingredient – A hot spice blend, or even a packet of taco seasoning will do the trick, I use ground dried chiles.

 1 oz savory ingredient – Something like Montreal Steak seasoning is good here. I use my own steak rub in this spot. You can combine steak seasoning with Adobo, too.

1 oz dried herbs – sage, thyme, or cilantro are good.

 Corn dressing recipe:

2 sticks butter, cut in pieces

1/4 teaspoon pepper

2 tablespoons country-style dijon mustard

2 teaspoons horseradish

1 tablespoon chopped fresh dill