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
Visit MSGdish.com for more savory food recipes.