Rib Rub

I know there's still snow on the ground and its still freezing, but this gal has started cooking warm weather food in hopes said snow will melt.  Now.  At any given moment...  On that note, I give to you an all purpose Rib Rub.....

I love a dry rub on ribs, baking them at a low heat in the oven, covered for a few hours, then they get barbecued and sauced.  However, this rub would be equally tasty on pork tenderloin, chops or even chicken.  

I did this on the weekend and let the ribs sit soaking up all that yummy rub in the fridge overnight.  The next day I baked them at 300F for about 3 hours covered and then I sauced them up with my  Nana's BBQ sauce , at which point you can then BBQ them or toss them in the oven for a half hour to help slightly caramelize the sticky sauce.

This makes enough to coat 2 large racks well.

Rib Rub

1 tbsp ground Cumin
1 tbsp Paprika
1 tbsp Chili Powder
1 tbsp granulated Garlic
1 tbsp Brown Sugar
1 tbsp dried Oregano
2 tsp salt
1 tsp black pepper
1/4 tsp Cayenne, or more to taste

Combine all the ingredients in a jar.  Use right away or keep airtight for a few weeks.