Name: ED FERENCIK'S RIB RUB
Ingredients: 6 tablespoons kosher salt; 2 tablespoons dark brown sugar; 2 tablespoons paprika; 1 tablespoon dried oregano; 1 tablespoon ground black pepper; 2 tablespoons curry powder; 2 teaspoons garlic powder; 1 teaspoon onion powder; 1 teaspoon dried thyme; 1 teaspoon dried marjoram; 1 teaspoon dried parsley; 1 teaspoon ground cumin; 1 teaspoon dry mustard powder; 1 teaspoon celery seeds; ½ teaspoon cayenne; ½ teaspoon ground fennel seeds; ¼ teaspoon ground white pepper

Print Recipe

Author: Butcher’s Kitchen Char-B-Que in South Reno

Ingredients

6 tablespoons kosher salt
2 tablespoons dark brown sugar
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon ground black pepper
2 tablespoons curry powder
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried parsley
1 teaspoon ground cumin
1 teaspoon dry mustard powder
1 teaspoon celery seeds
½ teaspoon cayenne
½ teaspoon ground fennel seeds
¼ teaspoon ground white pepper

Instructions

Combine all spices in a bowl. Place rib racks on large cutting board. Pour dry rub on both sides and massage with your hands. Lightly cover ribs and let sit to absorb flavor for up to 4 hours, but not more, before cooking.

Rib Grilling

While many home cooks may prefer the tenderness and ease of baby back pork ribs, Ed Ferencik Sr., co-owner of Butcher’s Kitchen Char-B-Que in South Reno, says St. Louis-style spareribs…