Dry Rub Ribs

One of the least appreciated ways to prepare rubs is the dry rub. You treat the ribs with a dry mixture of spices and seasoning, and cook, adding sauce, if any, later. Another great thing about dry rubs is that there's no one right way to make it.

In this mixture we've got salt, pepper, chili powder, cumin, and garlic powder. Paprika and mustard powder are also very common ingredients in a dry rub.

I mixed up the spices and seasonings, and added brown sugar and espresso salt. The brown sugar is normal in dry rubs, the espresso salt was to give some added depth.

Apply the dry rub to ribs or spare ribs, and cook via your favorite method. Due to a stunning lack of both spare time and slow cooker, I threw it in the oven for about 90 minutes at 300 F.

The result was one of the best spare ribs I've ever had. It was bananas.

Ingredients:

2 tablespoons kosher salt

1 tablespoon cumin

1 tablespoon ground pepper

1 tablespoon powdered garlic

1 tablespoon chili powder

1 tablespoon brown sugar

1/2 tablespoon espresso salt

Procedure:

1. Mix all the seasonings and spices, and apply to meat.

2. Cook meat.