Best recipe for BBQ dry rub for pork?

I like both of these:





Jack's Old South BBQ Rub





录 cup brown sugar


录 cup sweet paprika


录 cup kosher salt


3 Tbsp. black pepper


2 tsp garlic powder


2 tsp onion powder


1 tsp cayenne pepper


1 tsp dried basil





Combine all ingredients and mix well. Yield: 3/4 cup


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Smokin' Big Dawg's Sweet Rib Rub





1 C. Brown Sugar


1/3 C. Paprika


1 Tbsp. Black Pepper


2 Tbsp. Kosher Salt


1 Tbsp. Garlic Powder


1 Tbsp. Onion Powder


2 Tbsp. Lemonade Mix (with the sugar added)





6 racks of ribs, baby back or spare





Mix all ingredients in a bowl. Rub generously on both sides of ribs 15 minutes before cooking. Makes enough to do 5 to 6 full racks. Does not store well, tends to clump.





Smoke ribs for about 3 hours, adding wood and charcoal (if useing charcoal) as needed. Ideally you want to have just a light amount of white smoke coming from the exhaust of the smoker. After 3 hours remove ribs from smoker and wrap in heavy duty foil. Return to smoker and cook for 2 hours. No need for any more wood, just heat. Remove ribs after 2 hours and remove foil. Return ribs to smoker and baste with sauce. Cook about another hour.. Ribs are done when you can hold a full rack in the middle with one hand and it will bend but not crack or break.Best recipe for BBQ dry rub for pork?
BEST OF THE BEST SOUTHERN DRY RUB FOR BBQ





This recipe comes from the 'Best of the Best 2008 Cooks Illustrated/America's Test Kitchen' cookbook, adapted from the 'Joy of Cooking'. Southern barbecue chefs rub spice mixtures like this one into pork or beef before it starts the long slow cooking process that will transform it into scrumptious mouth-watering barbecue.





1/4 cup cumin seeds


1/4 cup packed light brown sugar


1/2 cup sweet paprika (not smoked)


1/4 cup chili powder


2 tablespoons cayenne pepper (reduce amount for spice wimps ;-)


1 teaspoon ground mace (similar to nutmeg)


1/4 cup salt


1/4 cup cracked peppercorns





Spread cumin seeds in a small dry skillet over medium heat and toast, shaking pan often to prevent burning until fragrant, 2-3 minutes. Remove from heat, let cool to room temperature, and grind to a fine powder in a spice grinder, coffee grinder, blender, or mortar %26amp; pestle. Transfer to small bowl and add the rest of the ingredients. Stir together well. This rub will stay potent, covered and kept in a cool dry place for up to 6 weeks.





Makes 2 cups.