Rub is the secret ingredient to most barbecue rib recipes. Mine's no secret, but not particularly magic either. It works every time, but, for better or worse, it is different every time. My rub is made of
I wing it, but it would be about 6 parts sugar, and 1/2 part of the garlic and chili and maybe 1/4 or less a part of the paprika and Italian seasoning. For those of you who want a real recipe, I just measured what I did today and the recipe is here.
The point is, however, you can make it up with whatever you want. The brown sugar is going to be the biggest part. And did you notice what is missing? There's no salt. Most commercial rubs have salt as their first ingredient and unless you have a big hunk of meat that you are worried about drying out, say a turkey or a pork roast, the salt and the brining action aren't going to help you. And they may make your ribs too salty.
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