Grab a medium-sized mixing bowl and toss in all the ingredients.

Use a fork or whisk to break up any clumps (especially from the brown sugar).

Stir until well combined. The mix should have a uniform color and texture.

Remove the membrane from the back of the ribs. Use a butter knife to lift a section, then grab it with a paper towel and pull it off. This helps the rub penetrate deeper.

Pat the ribs dry with a paper towel to help the rub stick better.

Apply a thin layer of binder (mustard or olive oil) to the ribs—this helps the rub adhere and enhances flavor.

Generously coat the ribs on all sides, rubbing the mixture in gently.

Let the ribs sit for at least 30 minutes (or overnight in the fridge for deeper flavor).

If refrigerating, cover with plastic wrap or place in an airtight container.

This rub works for various cooking methods! Choose your favorite:

Set smoker to 225°F (107°C).

Use hickory, applewood, or cherry wood for the best flavor.

Smoke for 4-6 hours, spritzing with apple juice every hour.

Preheat oven to 275°F (135°C).

Wrap ribs in foil and bake for 2.5 to 3 hours.

Unwrap, brush with sauce (if desired), and broil for 5 minutes to crisp the top.

Preheat grill to medium heat (300°F / 150°C).

Use indirect heat and grill for 1.5 to 2 hours, flipping occasionally.