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CCRyder's Smoker Rib Rub

"This is a blend of spices I use to rub onto baby back ribs the night before I smoke the meat. Store in an airtight container at room temperature until ready to use."

Ingredients :

• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/3 cup sea salt
• 3 tablespoons New Mexico red chile powder
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons Hungarian paprika
• 2 tablespoons ancho chile powder
• 2 tablespoons ground black pepper
• 1 tablespoon dried thyme, or more to taste
• 1 tablespoon ground cumin, or more to taste
• 1 tablespoon dried rosemary
• 1 tablespoon ground nutmeg, or more to taste
• 1 tablespoon ground allspice
• 1 teaspoon cayenne pepper, or more to taste

Instructions :

Prep : 10M	Cook : 36M	Ready in : 10M

• Mix white sugar, brown sugar, sea salt, red chile powder, garlic powder, onion powder, paprika, ancho chile powder, black pepper, thyme, cumin, rosemary, nutmeg, allspice, and cayenne pepper together in a bowl.
• Rub generously onto ribs or meat of your choice. Cover and refrigerate meat 8 hours to overnight before smoking.

Notes :

• This recipe makes enough rub to generously season two slabs of baby back ribs.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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