Dry Rub advice
So I have a couple racks of pork ribs defrosting in the fridge right now. I have several store bought dry rubs that are pretty darn good. However with this batch I was think of going a little different.
Do any of you (Zimmy) have any ideas on what ingrediants I can make at home for a real good dry rub? It can't be anything too spicy as my wife can't eat it. Messed up stomach and all.
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