BBQ with Bobby Flay: Rib Dry Rub

My mom always made her ribs in the oven, and we didn't put anything on them until they were almost ready to serve.  They were always plenty porky, but I wondered if pressing some spices into the rack before cooking would make any difference.  I've got to say - it's a welcome addition.  The spices add a good flavor to the ribs, and you almost don't need barbecue sauce on the side unless you just really like wet ribs.  Although I did this on pork ribs, I think it would work just as well on beef ribs, whether in the oven, on the grill, or in the smoker.

Rib Dry Rub
Adapted from BBQ with Bobby Flay

1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon lightly packed brown sugar
2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon ground white pepper

¼ teaspoon cayenne pepper

Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack the dry rub onto your next rack of ribs.

Makes about ½ cup