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Old 04-07-2017, 1:21pm   #4
Barn Stall Owner #1969
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This is what I use for most meats going into the smoker. For ribs, I soak them in beer over night, then coat with the rub, and refrigerate overnight again. On the 3rd day they hit the smoker.

2 tablespoons of salt
2 tablespoons of sugar
2 tablespoons of brown sugar
2 tablespoons of ground cumin
2 tablespoons of ground mustard
1-1/2 tablespoons of ancho chili powder
1-1/2 tablespoons of cayenne pepper
1/4 cup paprika.
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