Make sure all lumps are worked out and that the paprika is mixed evenly with the brown sugar.

Once the mixture is smooth in texture continue to add 1 dry ingredient at a time mixing well and removing the lumps each time either with a fork or a pair of clean hands works well also.

Note: Run brown sugar through a blender or use a manual flour sifter to remove lumps and produce a smooth mixture.

Makes 2 cups of rub.. enough to coat 2 to 6 slabs of spare ribs depending on how heavy you put it on...feel free to double the recipe. Make sure the rub stays dry and airtight until ready to use. Store in a zip top bag or airtight container in the freezer to keep it fresh.

To Use on ribs..

Wash the ribs thoroughly with cold water, lay on a flat surface and remove membrane. With bone side up, apply a light coat of regular yellow mustard to the ribs then sprinkle enough rub on the entire surface of the meat so that you can just barely see the meat.

Wait a couple of minutes for the rub to start looking wet then very carefully and tenderly turn the slab over

To a meat side up configuration. Once again, apply a light coat of regular yellow mustard then sprinkle enough rub to where you can just barely see the meat and wait for the "wet" appearance.

Note: The yellow mustard acts as a sticking agent for the rub and loses its “mustard” flavor during the smoking process.

These babies are now ready for the smoker... meat side up, of course, at optimum temperature of 230 degrees for 6 to 7 hours or until the ribs are tender enough to your liking.

You will not need sauce with these.... trust me!