(courtesy of Butcher’s Kitchen Char-B-Que in South Reno. Makes enough rub for 2 racks of ribs)
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
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.
