AWESOME!!! Made a few adjustments based on preference and what I had in my spice cabinet... VERY forgiving :) Instead of ancho chile powder (only had regular), I put a large whole dried ancho chile, used fresh rosemary, cut nutmeg and allspice to 1 TS (instead of 1 TB) each and added 1 TS corriander... Not sure why thyme's listed twice...? I just put the 1st amt since too much thyme can be overpowering, maybe the 2nd was supposed to say oregano??? Anyhow, just skipped that part... everything else according to recipe. Blended it all in the food processor til it was even, makes A LOT! I only used 1/2 of it on a full rack of ribs; peeled membrane, soaked 30 mins in apple cider vinegar + worcestershire + splash of liquid smoke (DO THIS! makes ribs super tender and juicy!), then patted dry and rubbed GENEROUSLY. Wrapped in foil, only marinated 4 hours, will do overnight next time! Baked them at 200 for 2 hours (meaty side down!), removed from foil and finished off on the grill with a bourbon molasses glaze and it was SO GOOD!!! LOVE the herbiness of the rosemary & thyme with the sweet of the sugars and glaze... GREAT alternative to standard BBQ ribs. Thanks CC Ryder!!!

wow. what a great 4th anniversary meal. i cooked them in the slow cooker for 4 hours and then transferred the ribs to the barbeque, using the juice to baste them with. served with coconut rice, grilled mushrooms and sauteed green beans:it made my husband very happy!

Excellent!! I can't rave enough about this rub. Perfect, perfect, perfect!!! Used on pork ribs and grilled.

fabulous!

Used this on smoked brisquette and it came out succulent and incredibly tasty, the family loved it. Also used it on grilled chicken breasts and they were some of the tenderest, most flavorful grilled chicken I've ever had. We left off the various peppers for a sweeter taste, but are looking forward to a spicier version next time.

We made these ribs a few nights ago, and were the best we ever had. We smoked them for six hours, and they were perfect!!!!! Thanks