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
Mix all of the ingredients and place them in an airtight container. Cover and store in a cool dry place until ready to use.
Recipe reprinted with permission from “Rodney Scott’s World of BBQ” by Rodney Scott and Lolis Eric Elie, copyright 2021 by Rodney Scott BBQ, LLC, a South Carolina limited liability company. Photographs copyright by Jerrelle Guy. Published by Clarkson Potter, a division of Penguin Random House, LLC.