Quiet Jim’s Dry Rub for Ribs

¼ C. salt
1 C. dark brown sugar
¼ C. garlic powder
¼ C. black pepper
¼ C. lemon pepper
½ C. chile powder
1 Tbsp. ground thyme
1 Tbsp. ground allspice
1 Tbsp. ground cumin
1 Tbsp. ground cayenne

Optional:

1 Tbsp. corn starch (to prevent caking)
Use arrowroot starch instead (for friends with corn product allergies)

Recipe makes 2¾ cups dry rub. 2x recipe makes 1.5 quarts dry.

Use about 3 Tbsp. rub per rack of ribs. I rub only the top side and let the juices do their job. I also pull the skin off the bone side for better smoke penetration and better eating.

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