Rib Rub

Measure out all dry ingredients: brown sugar, paprika, garlic powder, dry mustard, cinnamon, dried rosemary, and salt into a small mixing bowl.

Whisk or stir the ingredients together thoroughly until evenly combined, breaking up any lumps in the brown sugar.

Pat the pork ribs completely dry with paper towels, removing any excess moisture to help the rub adhere properly.

If desired, apply a thin binder layer such as yellow mustard or olive oil to the surface of the ribs to help the rub stick.

Generously sprinkle the dry rub over all surfaces of the ribs, pressing it firmly into the meat with your hands to ensure full coverage.

Wrap the seasoned ribs tightly in plastic wrap or place them in a sealed container and refrigerate to allow the flavors to penetrate the meat.

Remove the ribs from the refrigerator and allow them to come closer to room temperature before cooking.

Cook the rubbed ribs low and slow in a smoker or oven at 225–250°F (107–121°C) until a dark, flavorful bark forms on the exterior and the meat is tender.