This recipe and photo was graciously provided by amazingribs.com, a site headed by "Meathead" Goldwyn. Goldwyn, who calls himself a barbecue whisperer who loves cooking as much as he does eating, is also the author of the NYT bestseller, Meathead: The Science of Great Barbecue and Grilling. Check out the site!
Mix together all ingredients; use as a dry rub on your choice of meats.
Makes a bit more than two cups, enough for about 12 pounds of ribs. Rub can be stored in an airtight container for months.
Recipe courtesy of amazingribs.com