Pork / Rib Rub
Yields 2 cups (Prefect for 4 racks of ribs or 1-2 pork butts)
Light brown sugar
Ground black pepper
If possible, add a 1/2 tsp of kosher salt per pound 8 - 12 hours in advance to allow for the salt to be absorbed into the meat. If the meat has not previously been salted, add the necessary amount of salt to the rub (1/2 tsp per pound).