½ cup granulated brown sugar or regular light brown sugar
½ cup sweet paprika
3 tablespoons granulated garlic powder
¼ cup coarse salt (sea or kosher)
3 tablespoons cracked or coarsely ground black pepper
2 tablespoons granulated onion powder
2 tablespoons pure chile powder
1 tablespoon ground cumin
Steps
Combine the brown sugar, paprika, garlic powder, salt, pepper, onion powder, chile powder, and cumin in a mixing bowl and mix well. If using conventional brown sugar, break up any lumps with your fingers.
Place the ribs on a rimmed baking sheet and sprinkle both sides of them with the rub, rubbing it into the meat. Use enough rub to coat the ribs (1½ to 2 tablespoons on each side of each rack); store any excess in a sealed jar away from heat or light. It will keep for several weeks.
Cover the ribs with plastic wrap and cure overnight in the refrigerator. The overnight cure is optional, but it gives you a richer flavor.