Name: CCRyder's Smoker Rib Rub recipe
Ingredients: ½ cup white sugar;½ cup packed brown sugar;⅓ cup sea salt;3 tablespoons New Mexico red chile powder;2 tablespoons garlic powder;2 tablespoons onion powder;2 tablespoons Hungarian paprika;2 tablespoons ancho chile powder;2 tablespoons ground black pepper;1 tablespoon dried thyme, or more to taste;1 tablespoon ground cumin, or more to taste;1 tablespoon dried rosemary;1 tablespoon ground nutmeg, or more to taste;1 tablespoon ground allspice;1 teaspoon cayenne pepper, or more to taste

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Ingredients

½ cup white sugar ½ cup packed brown sugar ⅓ cup sea salt 3 tablespoons New Mexico red chile powder 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons Hungarian paprika 2 tablespoons ancho chile powder 2 tablespoons ground black pepper 1 tablespoon dried thyme, or more to taste 1 tablespoon ground cumin, or more to taste 1 tablespoon dried rosemary 1 tablespoon ground nutmeg, or more to taste 1 tablespoon ground allspice 1 teaspoon cayenne pepper, or more to taste

Nutrition Info

31.3 calories carbohydrate: 7.5 g cholesterol: : - fat: 0.3 g fiber: 0.6 g protein: 0.3 g saturatedFat: 0.1 g servingSize: - sodium: 790.8 mg sugar: 6.1 g transFat: : - unsaturatedFat: : -

Directions

Mix white sugar, brown sugar, sea salt, red chile powder, garlic powder, onion powder, paprika, ancho chile powder, black pepper, thyme, cumin, rosemary, nutmeg, allspice, and cayenne pepper together in a bowl.
Rub generously onto ribs or meat of your choice. Cover and refrigerate meat 8 hours to overnight before smoking.

Recipe Yield

2 1/4 cups of rub

Recipe Note

This is a blend of spices I use to rub onto baby back ribs the night before I smoke the meat. Store in an airtight container at room temperature until ready to use.

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