New Rub

Oakridge...gonna try it out for the first time today.

Here's what I've been using. Definitely not a Memphis style rub, It's savory and doesn't over power the meat.

Rib Rub/rack

1T ground sage
1T lemon pepper
2t dried rosemary
1t granulated garlic
1t driec tyme
1.5t sea salt
1.5t black pepper

These are pretty good

All Purpose Rubs
#1 sweet &spice
Ingredients
1 c K salt, medium fine (no table salt, please)
1/2 c Turbinado sugar
1/2 c Dark brown sugar, dried
2 Tbs Sweet Hungarian paprika
2 Tbs Chili powder
2 Tbs Granulated onion (not onion "powder")
2 Tbs Dry mustard (I prefer Colman's)
1 Tbs Granulated garlic
2 tsp Black pepper, ground fresh
2 tsp Celery salt
2 tsp Ground ginger
1 tsp Ground cayenne

#2 savory with a kick
Ingredients

• 1 1/2 tablespoons garlic powder
• 1 1/2 tablespoons black pepper
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 tablespoon dry mustard
• 1 tablespoon paprika
• 1 1/2 teaspoons no-salt lemon pepper
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground red pepper

Depends on what profile you are looking for. We like a slight spicy profile for our ribs and butts. I found this recipe and like it:

• 2 tablespoons paprika
• 1 teaspoon freshly cracked black pepper
• 1 tablespoon brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon celery seed
• 2 teaspoons of Cajun seasoning (like Slap Ya Mama), or to taste
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon cumin

http://www.deepsouthdish.com/2010/03/southern-style-dry-rub-pork-ribs.html#axzz2vQH31wwA