Award Winning Dry Rub
Ingredients:
  • 5 cups dark brown sugar
  • 4 cups paprika
  • 1-2/3 cups garlic powder
  • 1-2/3 cups onion powder
  • 1-2/3 cups dry mustard
  • 1-1/3 cups dried sweet basil
  • 3/4 cup ground bay leaves
  • 2/3 cup ground coriander
  • 2/3 cup ground savory
  • 2/3 cup dried thyme
  • 2/3 cup ground black pepper
  • 2/3 cup ground white pepper
  • 4 Tbsp. ground cumin
  • 5 cups seasoning salt
    Makes about 6 to 8 quarts.
For Ribs – mix 6 cups dark brown sugar and only 4 cups of seasoning salt.
For Smaller Batches (scaled to 1/20th)
  • 1/4 C dark brown sugar
  • 3 Tbsp paprika
  • 1 1/2 Tbsp garlic powder
  • 1 1/2 Tbsp onion powder
  • 1 1/2 Tbsp powdered mustard
  • 1 Tbsp sweet dry basil
  • 1 7/8 tsp ground bay leaf
  • 1 5/8 tsp ground coriander
  • 1 5/8 tsp ground savory
  • 1 5/8 tsp ground thyme
  • 1 5/8 tsp ground black pepper
  • 1 5/8 tsp ground white peppers
  • 5/8 tsp ground cumin
  • 1/4 C seasoned salt
    Makes about 1 1/4 cups. (for odd fractions you can round 5/8 down to 1/2, and 7/8 up to 1).

    For Ribs – mix 5 tablespoons dark brown sugar and only 3 tablespoons of seasoning salt.


Directions:
Mix all this stuff together in a great big bowl, and I do mean big, or if you prefer mix it all up in a large Rubbermaid wash pan. This will make about 6 to 8 quarts of mix so have something big to store it in like 1 gallon freezer bags or save your old 2 pound coffee cans and the plastic lids. They both work great to store your rub in.


Jim's Rub Mix for Brisket & Beer Can Chicken can be modified for Ribs. This rub has won first place 3 times for Brisket, Ribs and Chicken at local Texas BBQ cookoffs. And 2nd place Ribs at the Houston Rodeo BBQ cook off. Enjoy!