Smoked Rib & Pulled Pork Rub

I like to smoke up ribs at least twice a year, when they’re usually on sale for the summer holidays. My preference is the 3-2-1 method for St. Louis slabs with a homemade rub to marinate overnight.

Below is my adaptation of a classic pork rib rub which works great for pulled pork, too, and will make enough rub for one rack of ribs or one medium pork shoulder.

Ingredients:

• 3 Tablespoons light brown sugar
• 1 1/2 Tablespoons paprika
• 1/2 Tablespoon kosher salt
• 1 1/2 Tablespoon ground black pepper
• 1 Teaspoon garlic powder
• 1 Teaspoon onion powder
• 1/2 Teaspoon cayenne powder (optional)

Directions:

1. In a bowl combine the ingredients and blend together with a fork breaking up the sugar.
2. Press into ribs or pork roast ensuring to cover all areas. Wrap in foil and marinate for at least an hour; overnight is best.
3. Store any remaining rub in an airtight container for up to six months.
4. Ensure to take ribs out of the fridge and get to room temperature before cooking.
5. Follow your favorite grill or oven recipe for fall off the bone flavor.

Salt Swaps:

• Overall this recipe uses much less salt than a store bought rub. Also, my version here uses 1/3 the amount of salt, but don’t worry. Your favorite BBQ sauce will bring a boost (unless you make your own).

Notes:

• This recipe multiplies easily. The above is for one rack of ribs. Double or triple if cooking more than one rack of ribs.