My first bona fide recipe here!

Rob's Rib Rub

Dry rub for pork ribs.
Yields: 12 Servings posted as 169827

Ingredients

3 tablespoon Brown sugar
1 1/2 tablespoon Paprika
1 1/2 tablespoon Salt
1 1/2 tablespoon Black pepper ground
1 tablespoon Dry mustard
1 teaspoon Garlic powder
1 teaspoon Onion powder
1/2 teaspoon Basil
1/2 teaspoon Oregano
1/2 teaspoon Marjoram
1/4 teaspoon Sage
1/2 teaspoon Cayenne

Instructions
Mix all ingredients together in a Zip-Loc bag, breaking up any lumps. Keep in an air tight container for up to 6 months.

Yeah Rob!!

I'm usually a purist when it comes to ribs and I never used a rub. I'm going to try this next time. Thanks!

That's got a few things in there that I don't use... and is missing a few others. That makes it different enough to give a try sometime.
Thanks for the post.

Did you ever try turbinado sugar in your rub? I love that stuff and it stores (for me) so much easier than brown sugar. It stays granulated and doesn't clump.

I have turbinado sugar, but I haven't tried it in a rub. The brown sugar works well in this rub. If you mix it in a zip-loc you can break up the lumps with your fingers, and they don't reform. I used some rub from last year in that shaker, and it hadn't set up at all.

Sheeet... I can't even buy brown sugar that isn't a solid brick.
I've given up and just substitute the turbinado in anything calling for brown.

The ingredients in my dry rub is pretty much the same as yours, Rob, except that it calls for KOSHER salt.

But it's good anyway!

Kosher salt works fine taste wise, but I don't know how well it would work in a shaker. I don't actually rub in the rub, I shake it on and pat it into the meat.

You're right.

I keep my dry rub in an air-tight spice container - one of the big food-service-type ones that one of the spices came in.

I keep my rubs in an old McCormick's GrillMates shaker, so kosher salt and anything that's not fine processed work fine.