Dry Rub

Ingredients:
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika or smoked (hot) paprika
1/4 cup kosher salt
1/4 cup garlic powder
2 T ground black pepper
2 T ground ginger powder
2 T onion powder
2 teaspoons rosemary powder [grind 2-3 T rosemary leaves in a mortar and pestle or in a coffee grinder, to make 2 teaspoons of powder]

Optional: Add up to 2 tablespoons crushed dried chipotle, cayenne, chili powder, or other hot pepper. Be careful with this ingredient; not everybody likes it hot.

Preparing the rub:
Mix the ingredients thoroughly in a bowl.

Rub can be stored in a zip-lock bag or a glass jar with a tight lid for months.

For Use:
Sprinkle just enough rub on to color it, not too thick. Use about 2 tablespoons per side of a slab of St. Louis cut ribs, and a bit less for baby backs. For Memphis-style ribs without a sauce, apply the rub thick enough to make a crunchy crust, about 3-4 tablespoons per side.

Wrap ribs it in plastic wrap, and refrigerate them overnight before cooking.

Makes about 3 cups