Makes about 5 cups (enough for 5 racks of ribs).
4 cups dark brown sugar* (=one 32 oz. package)
3/4 cup chili powder
1/2 cup kosher salt
2 tsp onion powder
2 tsp garlic powder
1 tsp paprika
1 tsp ground mustard
1/2 tsp cayenne pepper
Combine ingredients and mix thoroughly.
Store double-bagged in a zip-top package, with as much air as possible removed. It will keep for months when properly stored.
Be sure to check out the Other Uses and Big Al’s x11 Bacon Candy Recipe which use this recipe as a base.
Basic Ribs Smoking procedure
(detailed version at How I Cook the Perfect Ribs)
Remove silverskin
Heavily and thoroughly apply rub (about 1 cup per rack of ribs)
Refrigerate at least a couple hours
Prepare smoker/grill for indirect heat to not more than 225 degrees
Place a drip pan with water beneath the meat for extra moisture and to catch drippings (discard)
Add smoking material and charcoal to maintain temperature about every 45 minutes
Drizzle the marinade over the meat once or twice the first couple hours
Spritz once every hour or so with apple juice
Cook for a minimum of 4 hours
*Make your own dark brown sugar for a deeper flavor:
4 cups white sugar
1/2 cup unsulphured molasses
Combine the sugar and molasses until thoroughly mixed and the color is even throughout.