ED FERENCIK'S RIB RUB
Course: Sauces, Marinades & Rubs
Author: Butcher’s Kitchen Char-B-Que in South Reno
- 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.
