This dry rub recipe makes enough to generously coat two racks of baby back ribs or about 6 to 8 pounds.
Servings 3/4 cup
Ingredients
¼cupsweet paprika
3tablespoonsdark brown sugar
2tablespoonspepper
1tablespoonchili powder
2teaspoonsgarlic powder
2teaspoonsdry mustard
2teaspoonscelery salt
1teaspoonkosher salt
1teaspooncayenne pepper
Instructions
Add all of the ingredients to a bowl and whisk until combined. Rub generously into ribs or roasts and refrigerate for at least 4 hours or up to 48 hours.
Store the rub in an airtight container for up to 6 months.