Rib Rub Number Nine Point One

Our friend Taylor makes the best ribs on her smoker, letting them cook for over half a day. Yum! And this is where our rib rub inspiration began, along with an old episode of the Food Network's Good Eats with Alton Brown.

I, not unlike many folks these days, have some foods n' spices that don't tolerate me. I also have a DH that has incredibly mad culinary skills. Since the day we met our preference has always been to eat in. This combo has been my gut saver, and significantly decreased the heiny hicups  or "fluffs" followed by the... you get the idea.


We modify everything. Well, almost everything, which is why this is our rub number nine point one. We always uses the freshest herbs and seasonings possible. I purchase many of ours online at Penzeys. Over the last few years we've learned what we use most of and order accordingly so that we don't keep any spice on hand longer than 4-6 months. Shocking? Go look at some of your dusty spice jars and open them up. What do you smell? Not much, eh?

Rub Number Nine Point One

• 1 1/4  cups dark brown sugar
• 3/4     cup chili powder
• 1 T     cayenne
• 2 T     ground thyme

I know, only 4 little ingredients. In our house less is always more. This makes 2 cups of rub, which will get you through at least 4 racks of ribs, maybe more. As a matter of fact, I better run. I've got some ribs to put on the grill.  225° for about six hours.....

Don't worry, at a later date I'll tell you how we prepare the rest of the ribs.