I use these for dry ribs and shoulders. For ribs, I prefer whole rack spare ribs (with tips) with the chine bone cut or removed, not St. Louis cut (tips removed). I also prefer spare ribs over baby backs. These rubs can also be put at the table for shaking. I've included a rub for oven barbecue, when the weather doesn't cooperate, and a rub for use on the smoker.

Memphis Dry Rub for Pork (Smoker)
Enough for four shoulders or three full racks of ribs.

1 tablespoon whole cumin
1/4 cup sweet paprika
3 tablespoons turbinado sugar
2 tablespoons chili powder
1 tablespoon coarsely ground black pepper
3/4 teaspoon cayenne
1 tablespoon minced garlic
1 tablespoon kosher salt

Toast the cumin. Grind fine. Mix cumin, paprika, sugar, chili powder, pepper and cayenne. Mash garlic and salt. Mix in.

For each slab of ribs, rub both sides using about 2 to 3 tablespoons of dry rub. Wrap and refrigerate overnight if possible.

Cook ribs by indirect heat in the smoker between 210 and 225. Allow two hours per pound, calculated on the largest slab.

Half an hour to one hour before ribs are done, coat top surface with remaining dry rub. Continue cooking until meat pulls back uniformly from the bone ends by 1/4" to 3/8".

If you want to use this in a shaker at the table, then substitute 1 1/2 teaspoons of granulated garlic for the tablespoon of minced fresh garlic.

Memphis Dry Rub for Pork (Oven)
Enough for three full racks of spare ribs.

1 tablespoon whole cumin
1/4 cup sweet smoked paprika
3 tablespoons turbinado sugar
2 tablespoons chili powder
1 tablespoon coarsely ground black pepper
3/4 teaspoon hot smoked paprika
1 tablespoon minced garlic
1 tablespoon kosher salt

Toast the cumin. Grind fine. Mix cumin, sweet paprika, sugar, chili powder, pepper and hot paprika. Mash garlic and salt. Mix in.

For each slab of ribs, rub both sides using about 2 to 3 tablespoons of dry rub. Wrap and refrigerate overnight if possible.

Cook ribs -- on foil-lined pans -- in oven at 225. Allow two hours per pound, calculated on the largest slab.

Half an hour to one hour before ribs are done, coat top surface with remaining dry rub. Continue cooking until meat pulls back uniformly from the bone ends by 1/4" to 3/8".

If you want to use this in a shaker at the table, then substitute 1 1/2 teaspoons of granulated garlic for the tablespoon of minced fresh garlic.

Smoked Spanish paprika is available from specialty groceries, spice shops, and from mail-order Spanish goods stores on the internet.