Jeff's Original Rub Recipe

🥘 Ingredients

• cayenne pepper (Red Pepper)
  1 tsp
• chili powder (basic commercial brand like McCormick's)
  1 1/2 tsp
• coarse black pepper
  2 1/2 tbs
• dark brown sugar (loose, unpacked)
  1 cup
• garlic powder
  1 1/2 tbs
• kosher salt
  2 tbs
• onion powder
  1 1/2 tbs
• paprika (Hungarian or McCormick's, for best results)
  1/2 cup

🍳 Cookware

• blender

1. 1

   Gather coarse black pepper , cayenne pepper , garlic powder , chili powder , onion powder , kosher salt .

   coarse black pepper: 2 1/2 tbs, cayenne pepper: 1 tsp (Red Pepper), garlic powder: 1 1/2 tbs, chili powder: 1 1/2 tsp (basic commercial brand like McCormick's), onion powder: 1 1/2 tbs, kosher salt: 2 tbs
2. 2

   *This recipe is unbelievable a very simple recipe as far as ingredients but the amounts and process are absolutely paramount.
3. 3

   In a large shallow dish measure out the dark brown sugar and the paprika . At this stage it is necessary to make sure all lumps are worked out and that the paprika is mixed evenly with the brown sugar.

   dark brown sugar: 1 cup (loose, unpacked), paprika: 1/2 cup (Hungarian or McCormick's, for best results)
4. 4

   Once the mixture is smooth in texture continue to add 1 dry ingredient at a time mixing well and removing the lumps each time either with a fork or a pair of clean hands works well also.
5. 5

   (Note: Run brown sugar through a blender or use a manual flower sifter to remove lumps and produce a smooth mixture.)
6. 6

   *Make sure the rub stays dry and airtight until ready to use. Store in a zip top bag or airtight container in the freezer to keep it fresh.

To use on ribs...

1. 1

   Wash the ribs thoroughly with cold water, lay on a flat surface and remove membrane. with bone side up, apply a light coat of regular yellow mustard to the ribs then sprinkle enough rub on the entire surface of the meat so that you can just barely see the meat.
2. 2

   Wait a couple of minutes for the rub to start looking wet then very carefully and tenderly turn the slab over to a meat side up configuration.
3. 3

   Once again, apply a light coat of regular yellow mustard then sprinkle enough rub to where you can just barely see the meat and wait for the "we" appearance.
4. 4

   (Note: The yellow mustard acts as a sticking agent for the rub and loses its "mustard" flavor during the smoking process.)
5. 5

   These babies are now ready for the smoker... meat side up, of course, at optimum temperature of 230 degrees for ⏱️ 6-7 hours or until the ribs are tender enough to your liking.
6. 📝

   Yield: 2 Cups of rub. Enough to coat 2-6 slabs of spare ribs.