- Cumin2 Tablespoons
- Hungarian Smoked Paprika2 Tablespoons
- Granulated Garlic2 Tablespoons
- Powered Onion2 Tablespoons
- Chili Power2 Teaspoons
- Brown Sugar2 Tablespoons
- Kosher Salt4 Tablespoons
- Cayenne Pepper2 Teaspoons
- Black Pepper4 Teaspoons
This recipe is based off Bobby Flay’s Dry Rub recipe. I modified it a little for our personal tastes and what ingredients we had on hand. This rub leaves a smoky, beautiful, and delicious crust on your BBQ meat. I doubled up the recipe for two racks of ribs and it covered them perfectly with a little left over.
Add all ingredients to a bowl and mix thoroughly to mix evenly.