Ingredients:

  • 1/2 cup (100g) light brown sugar, packed
  • 1/4 cup (60g) smoked paprika
  • 1 tbsp (15g) ground cumin
  • 2 tbsp (30g) kosher salt
  • 2 tbsp (12g) black pepper, coarsely ground
  • 1 tbsp (10g) garlic powder
  • 1 tbsp (8g) onion powder
  • 1 tsp (5g) dry mustard powder
  • 1/2 tsp (2g) cayenne pepper

Instructions:

  1. Combine all ingredients in a medium mixing bowl.
  2. Use a whisk or fork to break up any clumps of brown sugar until the color is uniform and spices are evenly distributed.
  3. Pat the ribs completely dry using paper towels and remove the silver skin membrane from the back of the ribs.
  4. Apply a light coating of oil or mustard to the ribs to act as a binder.
  5. Sprinkle the rub from a height to ensure even coverage, then press the spices firmly into the meat with your hands until the ribs are fully coated and the rub feels tacky.
  6. Cook the ribs at a low temperature (225°F to 250°F) in a smoker, oven, or slow cooker until the meat begins to pull away from the bone (about 4 hours 30 mins).