Probably 10 years ago, I started using Meathead’s Memphis Dust, fondly known to many as MMD. Over the years, I made a few changes to it, enough so that I think I can call this version “Eric’s Rib Rub”. Still layers of sweet and savory in it, but a few my modifications to get a bit more heat in it.

A couple tricks to it. One is to use a coffee grinder or mortar and pestle to grind crushed rosemary into rosemary powder. Another is that, like most of my rubs, there is no salt in this one. It’s because we add the salt to the meat when we dry brine.

Eric’s Rib Rub

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Recipe by Eric Course: RubsDifficulty: Easy

Prep time

10

minutes

Ingredients

• 3/4 cup dark brown sugar

• 3/4 cup white table sugar

• 1/2 cup Hungarian sweet paprika (not Spanish, American, or smoked)

• 1/4 cup garlic powder

• 2 tbsp ginger powder

• 2 tbsp ground cumin

• 2 tbsp onion powder

• 2 tbsp coarse ground black pepper

• 1 tbsp American or Ancho Chili powder

• 2 tsp rosemary powder

Method

• Put your ingredients in a mixing bowl and stir/whisk together until well blended.
• Transfer to a sealed spice jar or a ziplock bag.
• Use liberally on pork ribs, about 1 tbsp per pound

Notes

• This stuff is great on salmon, halibut, and cod, as well.