This recipe, from chef David Kreifels of Laurelhurst Market in Portland, goes with Smoked Ribs with Huckleberry BBQ Sauce.
Photo: Annabelle Breakey; Styling: Randy Mon
2 tablespoons kosher salt
2 tablespoons packed light brown sugar
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon dry mustard
1 tablespoon ground cumin
1 tablespoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne
