Many times when we barbecue, a sauce, is the brushed on touches that seem to bring to life whatever foods we having cooking on the grill. In Memphis, a dry rub, is standard use for smoked and grilled meats. This idea has become quite popular with many chefs across the country and continues to gain momentum with very good reason.

A dry rub consists of mixing together fresh ground spices with of a base of Kosher Salt (sea salt can certainly be used as well) Some would say that the rub can be applied to your meat about ten minutes before smoking or grilling and others would say, a longer period of time, is essential.

I agree with the latter here and will suggest making the rub the day before grilling or smoking. Refrigerating, and I also suggest, an additional amount of dry rub to be sprinkled on your meat about twenty minutes before cooking.

These are the standard ingredients to mix together for your dry rub along with some “extras” if you'd like to add them. If I have chipotle peppers (smoked jalapeños) on hand, I like to mash a small one to my rub mix.

This can be made ahead of time and stored in an airtight container or Mason jar (excluding the chipotle unless it is a dried chipotle) I have a lot of Masons, so I use them, simply because I love the way they look and keep moisture out and even if the glass is tinted (I have a lot of blue) it looks nice in your cabinet or shelf :)

Cumin is another standard ingredient in a dry rub. If you have a spice grinder (a clean coffee grinder works very well also or a mortar and pestle) You will notice the difference and intensity of this spice immensely when you grind cumin seeds versus the powder. Both will work well, just use about 2/3 more of the powder than the fresh ground.

Mix the following together for your dry rub:

Do make sure your spices are fresh for the best flavors!

2/3 cup of Kosher or sea salt
2 teaspoons of fresh ground cumin
1 ½ teaspoons of chili powder
1-2 teaspoon of Hungarian paprika
about 3 teaspoons of fresh cracked pepper
1 ½ teaspoon of onion powder
1 ½ teaspoon of garlic powder
1/8 cup of packed light brown sugar
2 teaspoons of white cane sugar
1 teaspoon of fresh ground thyme
1 teaspoon of cayenne pepper (or 1 small chipotle mashed-optional)

The best way to rub, and we'll use pork ribs here (but remember, this rub could easily be used with beef ribs and brisket also following the same steps.....yummy!)

Take your ribs and pat dry (keep on a clean surface) Pour some of your rub into a small bowl and using your clean hands (you can wear thin rubber gloves if needed) and literally rub, your dry rub, onto and into your ribs lightly. Make sure the ribs are covered well with the dry rub. Place covered in the fridge overnight. About ten to twenty minutes before smoking or grilling, add a bit more rub.

The secret to a moist and flavorful meat will be the low heat, slow cooking time (about 225 degrees) for at least 4 hours or so, which will change depending on how much meat you are cooking but even a couple of racks of ribs will do very well with this heat and timing.....slow and low....is the term for smoking, baking, roasting and grilling this way. If you are ever uncertain about an internal temperature for meat, use a meat thermometer (just make sure you are only going through the meat and not onto a hot surface!)

Delicious!!! Happy grilling and have a wonderful and blessed week!
Sue