---------- Recipe via Meal-Master (tm) v8.02
  Categories: Herb/spice, Marinades
       Yield: 1 servings
     1/4 c  Kosher salt
       2 tb Garlic powder
       1 tb Dried thyme
       2 ts Ground black pepper
     1/4 c  Granulated or brown sugar
       2 tb Paprika
       2 ts Cayenne pepper
   Combine all ingredients, blending thoroughly. If
   reserving for later use, store in a tightly capped
   jar. To use, sprinkle heavily over all sides of meat
   and rub in well with fingers. Let meat stand at room
   temperature for two hours, or lightly covered
   overnight in the refrigerator. Sprinkle meat again
   lightly before grilling, broiling or baking. This
   recipe makes enough for 3-4 pounds spareribs. Mixture
   is also good on poultry.
   Keeps indefinitely in tightly capped jar. Note from
   the cook:“The secret of a good dry rub is equal
   proportions of kosher salt and sugar. The salt draws
   juices to the surface of the meat; the sugar drinks
   those juices up, making a lovely, light, potently
   seasoned glaze on the meat.These are the herb bottles
   closest to my hands, if you have other stuff handy,
   add it as you wish: ground ginger, or dry mustard; red
   pepper flakes, or onion powder. Customize it any way
   you will.” Via: RFIX_S 09-28-1994