This rub is for baby back ribs. If I recall correctly, our friend Alison found it in Southern Living around 1995. We tried it and loved it.

Yeah, the first ingredient — chili powder — makes it sound like it’s spicy. But the long cooking time when I smoke ribs softens the tone so it’s non-spicy.

This version includes a new ingredient — coffee. I’ve seen other rubs that include coffee, so I added 2 Tbsp of coffee ground finely for espresso. The flavor is not directly noticeable, but the coffee adds a richness to the taste.

Rub for Ribs

• 3 Tbsp paprika
• 2 Tbsp finely ground coffee (espresso grind)
• 1 Tbsp chili powder
• 1 Tbsp onion powder
• 1 Tbsp ground cumin
• 2 tsp salt
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp ground red pepper

Mix all ingredients well. Store in airtight container.

Rub liberally all over ribs. Cook as desired.

Notes: Make double or triple batch; it goes quickly.

I smoke the ribs for 6 to 8 hours in a smoker. During the last 2 hours coat the top side of the ribs liberally with BBQ sauce. I use whatever is cheap — we’ve tried various ones — it all comes out the same.

New Variation:

With the electric smoker, which allows me to control temperature far better, cooking time is reduced to 5 hours.

Additionally, I reduced the the chili powder to 1 Tbsp and increased paprika to 3 Tbsp.