Hot and Spicy BBQ Rub for Ribs or Chicken

• 1 cup (250 mL) lightly packed brown sugar
• 2/3 cup (150 mL) chili powder
• 1/4 cup (50 mL) paprika
• 2 tbsp (25 mL) garlic salt
• 2 tbsp (25 mL) coarse sea salt
• 1 tbsp (15 mL) whole black peppercorns
• 2 tsp (10 mL) mustard seeds
• 2 tsp (10 mL) granulated sugar
• 1 tsp (5 mL) ground ginger
• 1 tsp (5 mL) whole cloves
• 1/4 tsp (1 mL) ground turmeric
• 1/4 tsp (1 mL) onion powder
• 1/4 tsp (1 mL) garlic powder
• 1/4 tsp (1 mL) cornstarch
• Whole racks of spareribs, as needed

1. To Make the Rub:
2. In work bowl fitted with metal blade, process brown sugar, chili powder, paprika, garlic salt, sea salt, peppercorns, mustard seeds, granulated sugar, ginger, cloves, turmeric, onion powder, garlic powder and cornstarch until finely ground, about 3 minutes.
3. To season and cook ribs:
4. I like to parboil my pork ribs first in a boiling pot of water for 5 minutes.
5. Then place the ribs in a single layer on a baking sheet and cover with an even coating of the Hot and Spicy BBQ Rub, about 1/4 cup (50 mL) per full rack.
6. Cover and let stand in the refrigerator for 45 minutes.
7. Bake ribs in a preheated 300F (150C) oven until fork tender, 75 to 90 minutes.
8. To season and cook chicken: Rub about half of the mixture on a 2- to 3-lb (1 to 5 kg) whole chicken.
9. Let stand at room temperature for 20 minutes.
10. Bake in a preheated 350F (180C) oven or barbecue chicken until an instant-read thermometer inserted in the thigh reaches 180F (82C), about 15 minutes per pound (33 minutes per kilogram).
11. Variation:
12. Add 2 cups (500 mL) Homemade Ketchup or store-bought to make this rub a wet sauce.

brown sugar, chili powder, paprika, garlic, salt, mustard seeds, sugar, ground ginger, cloves, ground turmeric, onion powder, garlic, cornstarch, spareribs

Taken from www.cookstr.com/recipes/hot-and-spicy-bbq-rub-for-ribs-or-chicken (may not work)