• 1 Tablespoon Cumin
  • 1 Tablespoon Paprika
  • 1 Tablespoon Granulated Garlic
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Chili Powder
  • 1/3 Cup Brown Sugar
  • 2 Tablespoon Kosher Salt
  • 1 Tablespoon Cayenne Pepper
  • 1 Tablespoon Black Pepper
  • 1 Tablespoon White Pepper


  1. Mix all ingredients together
  2. Shake rub onto ribs and rub it into both sides
  3. Store leftover rub in a jar or tightly sealed bag


    1. I found the original recipe from Dave to be pretty dang hot! I like it but your guests may find the heat to be too much. To reduce the heat, I’ve increased the brown sugar in the recipe above. Recently, Dan suggested that I eliminate the Cayenne Pepper. I may try that on my next batch
    2. It’s not my own original recipe, but I’ve had decent success using the 3-2-1 method of smoking ribs. Soon, I’ll add my smoked rib process and link it here

Recipe by: Dan Halvorsen – 2012
Recipe adapted by: Jim Beletti – 2012

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