Dry rub for Baby Back Ribs.
This is the dry rub I've put together for my tastes after trying various recipes (I really like ancho chiles). It is especially good on pork and chicken, and I use it on grilled pork ribs or shoulder and "beer can" chicken with good results. I have to admit that I don't think it is as good for beef.
I toast and grind the chiles and other spices myself (using a coffee grinder) for the best flavor. Stores well in a jar for a few months.
½ cup good quality Hungarian sweet paprika
½ cup ancho chile powder
3 TBL ground hot chile like cayenne, chile de arbol or chipotle
3 TBL garlic powder
1/3 cup Kosher salt
4 TBL ground cumin
¼ cup freshly ground black pepper
1 TBL ground coriander seed
2 TBL dried oregano
1 ½ TBL dried thyme
½ cup brown sugar
Here is a good Cajun rub:
4 tablespoons salt (noniodized)
3 tablespoons granulated garlic
3 tablespoons ground black pepper
1 tablespoon ground cayenne pepper
1 tablespoon Spanish paprika
Mix ingredients with a large tablespoon. Crush all lumps. Store in a closed glass container under cool, dry, dark conditions. Makes 3/8 cup.
Apply 1-1/2 tablespoons of rub per pound of pork roast, then "rub" in. Let pork stand at room temperature for 2 hours or refrigerate up to 72 hours, then smoke-cook or grill.