Ingredients
- 3 Tablespoons coarse sea salt
- 3 Tablespoons whole black peppercorns (you can use a variety of peppercorns here, but black is my preference)
- 2 Tablespoons granulated brown (cane) sugar
- 1 1/2 Tablespoons of whole mustard seeds
- 1 1/2 Tablespoons of chili powder (this is one of the kickers: depending on what kind of chili powder (or paprika) you add will go a long way in determining the heat of the ribs. I usually use Chili Molido, which is pretty hot. Paprika usually is a very mild heat. If you want to go really hot take a hot chili powder and double it so aff 3 Tablespoons)
- 2 teaspoons dried oregano
- 1 1/2 teaspoons whole cumin seeds
- 1 1/2 teaspoons celery seeds
- 1 1/2 teaspoons whole fennel seeds
- 1 1/2 teaspoons crushed red pepper flakes (this adds a basic heat)
- 1 teaspoon dried thyme.