Found this rub online...any thoughts?

[ben4633]

I am going to be smoking 2 racks of spare ribs this weekend.  I found this rub online and was trying to get some feedback on it.  Any adjustments or changes I should make to it?  I was going to try the 3-2-1 method for the first time.  Let me know what you think.  Thanks

1 cup brown sugar

1/2 cup white sugar

1/2 cup paprika

1/4 cup kosher salt

1/4 cup garlic powder

2 tbsp black peper

2 tbsp ginger powder

2 tbsp onion powder

2 tsp rosemary powder

 

[forluvofsmoke]

Asian BBQ must be the theme. I'm assuming this is intended for pork, being it has rosemary. Not sure why it has white sugar...possibly to help reduce clumping if stored, and that is a fairly large amount of dry rub. Seems a bit light on black pepper...not much bite to the flavor profile...I might increase that to 1-1/2 to 2 Tbls. The ginger will add an Asian twist to the overall flavor profile, and that must be the main focus of this (ginger is pretty strong), so that may be why it's so light on black pepper. Just my thoughts...

Eric

Edit: I misread tbsp as tsp...might be a pretty good balance after all. The amount of ginger will pack a lot into the Asian flavor profile.

 

[smokinhusker]

Actually it's pretty mild tasting and the ginger isn't overwhelming or strong.

I use nearly the same rub...I substitute Turbinado Sugar or Sugar in the Raw, bumped up the black pepper to our liking, I have added some crushed red pepper. As is it is good on anything pork...my dad sprinkles it on unseasoned ground pork when he's frying it and says it beats any seasoned sausage, homemade or commercial bought. 

 

[biteme7951]

 about the red pepper for just a little kick.....

 

[big lew bbq]

Sounds Good, Don't forget to post a Q-View when you try the rub on those ribs...

Big Lew BBQ