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. The main difference between the rib rub and the hog seasoning is the light brown sugar. It’s not much sweetness. It’s just enough and that sweet-savory contrast is magical for me. Soon, it was the go-to seasoning for almost half the menu. For most of our dishes, we use the rib rub.
Makes 2 cups
- 1/2 cup Diamond Crystal kosher salt
- 1/4 cup MSG (optional)
- 1/4 cup freshly ground black pepper
- 1/4 cup paprika
- 1/4 cup chili powder
- 1/4 cup packed light brown sugar
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 teaspoon cayenne pepper
