The ingredients in this recipe are sweetener, kosher salt, pepper, smoked paprika, garlic powder, onion powder, ground mustard, turmeric, and chili powder. If you want the dry rub on the spicy side, you can kick it up with some ground cayenne pepper. For the sweetener, I used a sugar free sweetener to keep this BBQ rib rub keto.
You could also use brown sugar, which is what most rib rubs use. When I use this on my oven baked ribs, I apply a generous coat on all sides of the ribs. Make sure you remove the silver skin on the bony side of the ribs so the rub can actually penetrate into the meat.
Brown sugar makes for the ideal balance in this sweet-and-savory rib rub from BBQ pitmaster Rodney Scott's new cookbook Rodney Scott's World of BBQ: Every Day Is A Good Day . "For years, I seasoned my ribs on the pit just like I seasoned my hogs. But when we opened in Charleston, I rethought the rib seasoning and developed this rub.
After 1½ hours, open the smoker or grill and look for medium-dark caramelization on the bones of the ribs. Put one cup of Rodney's Sauce to the side for serving with the ribs. Use the remaining cup to use the "mop, flip, mop" method by brushing or mopping the meat side with sauce then flipping the ribs over so that they are bone-side up.