Does anyone have a dry rub for ribs that they would like to share?

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Can't go wrong with the basic. Use a quarter cup of the following:

Brown sugar
Coarse salt
Black pepper
Paprika

If you're feeling crazy, add garlic powder and onion powder.

Have one at home....will try to remember to look it up & respond. Its awesome!

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Proud to be UNVERIFIED.

i wouldn't advise rubbing it dry

6 parts kosher salt
3-4 parts brown sugar
1 part onion powder
1 part garlic powder
1 part paprika
1 part mustard powder
1/2-1 part black pepper...This is very optional....if i know there are more than 1 kid eating, I dont put in pepper, takes away any bite.

In my many experiment, the sweeter ribs are enjoyed by many more than the ones with a bite and that bite can be added via a spicier sauce.

The key is to first rub down with honey, they pack the rub in and let rest overnight. Smoke em, que em, bake em, etc

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"That's what the internet is for. Slandering others anonymously." Banky
“Been that way since one monkey looked at the sun and told the other monkey ‘He said for you to give me your fuckin’ share.’”

I like Aveeno.

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Team Cutler.

1/2 c brown sugar
1/4 c paprika
1 tbsp. chili powder
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. cayenne powder
Awesome rub I always make tons of it and use on chicken, pork, etc.

Don't forget to peel the membrane off the ribs.

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Good people drink good beer - Hunter S. Thompson

<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way

Thanks BF, I'm pleased with the first effort.

Cooked them on low heat in the oven at 250 and then finished with a couple of hours of apple wood smoke on a Weber charcoal grill.

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Speaking of Ribs,saw former great Bubba Baker on Shark Tank:

http://www.bubbasbonelessribs.com/

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favrefan said:"Chris Coghlan isn't gonna pay your rent, Jimmy."

2 secrets of the top guys....

Competition guys use margarine...yes, margarine at the end of the cooking in some foil for 15 minutes. I have tried it, its actually good...and I thought it would suck...but just didnt feel right...

Also, 17th street secret....he puts the ribs in an old chest freezer...they basically steam themselves for an hour, keeps them moist...

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"That's what the internet is for. Slandering others anonymously." Banky
“Been that way since one monkey looked at the sun and told the other monkey ‘He said for you to give me your fuckin’ share.’”

Thanks, BigFan? What about me and Scooter? Nothing for the effort? Weak.

Same thing basically. Hope it turned out great. I wasn't looking for thanks from anyone just trying to help. People on here can cook. Best place to go for advice on food. I still have to make Darkos fried pickles. Maybe tomorrow.

It was weak.

I'm sorry for the oversight.

My thanks to Lisle Ed and Scooter as well.

And thanks as well to Chus for the membrane call.

And to jimmypasta for bringing back memories of Dan Jiggetts being turnstyled by Al "Bubba" Baker.

And thanks to NS Dan for the Aveeno mention and to bagels for being Bagels.

And walkerman can kiss off for never posting his recipe.

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I know they all say to peel it off. I like leaving it on and peeling it off after. It's crispy and very tasty, IMO. Peeling it off only allows the underside fat to drain. I like my ribs fatty. I leave it on and I've never cooked a bad rib.

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We all have private ails. The troublemakers are they who need public cures for their private ails.- Eric Hoffer