Post your favorite dry rub for ribs recipe.

Some slap ya mama with some brown sugar and some garlic powder.

Meatheads Memphis Dust

Beef? Salt with 1/2 tsp of kosher salt per pound up to 24 hours before the cook. Right before the cook, rub with:

3 tablespoon coarsely ground black pepper
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons American chili or ancho powder
1 teaspoon chipotle or cayenne powder

Smoke at 225-250 with post oak until it hits 203. I don’t like wrapping ribs.

Third for Memphis Magic Dust, that’s all I use, BUT it needs a lil salt in it

Chris Lilly 6-Time World champ rub recipe

Not sure I've ever made two the same, but I like the ratios that G4T has in his post under the Mine category, except I like smoked Paprika (not sure what "hungarian" is).

Smoked paprika is better in the Chris Lilly rub, too. In fact, smoked paprika is always better than non-smoked paprika.

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Not sure I've ever made two the same, but I like the ratios that G4T has in his post under the Mine category, except I like smoked Paprika (not sure what "hungarian" is).

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There are many types of paprika. I normally use the basic paprika but decided to try something new and use Hungarian which is a bit sweeter. The generic bottled paprika is a mild mix that's not going to offend anyone. Smoked paprika has a lot of flavor but I find it often overpowers other spices. There are also a varieties of spanish paprikas that range in bitterness/smokiness/spiciness.

If I'm going to smoke meat, I tend to avoid smoked paprika because I don't want the flavor to clash with the smoke. I do like smoked paprika when I have to bake chicken breasts and salmon.

Paprika Types

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Third for Memphis Magic Dust, that’s all I use, BUT it needs a lil salt in it

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Well he says in the video to salt the meat separately. I like that because I make big batches of it and not using the salt leaves more room in the container for rub.