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This is what I use as a general purpose BBQ rub. With the brown sugar it fits in well with Memphis sauces. It will work well for both wet or dry ribs. Originally I never used sugar in my rubs for fear of it burning. However as I found myself able to control the temp of the pit better (I prefer to run ~250F) I found that using sugar in the rub is OK. It functions similar to salt to pull juices out of the meat, which helps the meat self-baste during the smoking process. I used to mop, now I just leave it be. I put a container of water in the smoker to keep it a bit steamy, and I can go about 6 hours and the ribs don’t dry out.

Keep in mind that on ribs that are smoked for 5+ hours, a lot of the spices can be ‘hauled off’ by the fat as it drips away. So on ribs I will apply this very liberally. On chicken however I only lightly rub them. I may adjust the recipe for chicken but for now this works.

Ron’s Rib Rub (works for Chicken too)

Makes enough for 3-4 racks of St. Louis style ribs or 8-10 split chicken breasts

• 2 Tbsp Turbinado sugar (preferred) or cane sugar
• 2 Tbsp salt
• 6 Tbsp dark (preferred) or light brown sugar
• 1 Tbsp cumin
• 1 Tbsp chili powder
• 2 tsp black pepper
• 1 Tbsp cayenne pepper
• 2 Tbsp paprika
• 1 Tbsp mustard powder
• 2 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp white pepper