- 8 tablespoons light brown sugar, tightly packed
- 1 tablespoon kosher salt (more if desired)
- 1 tablespoon chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon jalapeno seasoning
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon rubbed thyme
- 1/2 teaspoon onion powder
In a bowl, combine all dry ingredients and mix well. Put unused portion in a jar. Store in a cool dark place.
To use:
Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour.
