All Purpose Dry Seasoning

I tried a new rub last night on some pork spare ribs. The recipe comes from a cookbook called Barbecuing and Sausage-Making Secrets by Charlie and Ruthie Knote. I rubbed the ribs with the seasoning and let them sit for 4 hours, then I smoked them for another 4 hours. The rub was very good and is one I would use again with a few tweaks.

All Purpose Dry Seasoning

2 Tbsp. sugar

1 1/2 Tbsp. salt

1 1/2 tsp. ground celery seed

1 tsp. white pepper

1 tsp. paprika

1 tsp. ground thyme

1/2 tsp. onion powder

1/4 tsp. garlic powder

1/2 tsp. ground nutmeg

Crush all lumps. Mix together in a bowl. Stores in a dry place for 3 to 6 months. Makes 3/8 cup.