Place all ingredients in a bowl. Stir to combine. 

Tips for Rubs

Leave salt out of rubs. Instead, salt the meat before adding the rub. Refrigerate for several hours to tenderize. 

Sugar is an important ingredient in rubs, and it should make up 30% to 50% of your ingredients. Sugar helps with browning and crust formation. Brown sugar is better than white sugar because of flavor. Also, white sugar can make ribs sticky or slimy.

Onion powder, garlic powder and paprika are standard ingredients for rubs. 

Use smoked paprika, rather than sweet paprika, to add smoky flavor without a smoker.

Warm spices like cinnamon, allspice, cardamom, cloves and nutmeg should be used sparingly. 

For regional flare, add cumin (Mexican), ground ginger (Asian) or ground mustard. 

Peppers and chile powders can add various types of heat, but they can easily take over the flavor profile when used in excess. 

• Ancho Chile Powder: medium heat, slightly sweet
• Chipotle Powder: high heat, smoky flavor
• Cayenne Pepper: moderate heat, neutral flavor
• Black Pepper: medium heat
• White Pepper: gentle heat

Other ingredients to consider: dill, oregano, coriander, rosemary or thyme

Calories: 214, Fat: 3 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 94 mg, Carbohydrates: 50 g, Fiber: 8 g, Protein: 5 g.