Rib Rubs

As opposed to the pork rub I previously posted here:
http://bluesbabys-rants.blogspot.com/2010/01/rib-rub.html

This Rub is for Beef Ribs found here
http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html

Beef Rib Rub Recipe

Makes about half a cup
Preparation time: 10 minutes

Ingredients
3 tablespoon coarsely ground black pepper
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder

About the black pepper. Lately I've been grinding my black pepper and then sifting it. I use the coarse stuff, and put the fine stuff in a pepper shaker.

About the chile powders. I'm looking for complexity with two different flavors and two different levels of heat. Most chili powders and ancho powders do not have a lot of heat, but good flavor. In fact, ancho is usually in a lot of chili powders. Go with ancho if you can find it. It has a nice raisiny character. With chipotle or cayenne I'm after a kiss of heat. Chipotle has better flavor though.

Do this
1) Mix the ingredients together in a bowl.

2) Lightly oil the meat with vegetable oil. Many of the flavors in the rub are oil soluble and the oil helps penetrate the meat. So does the salt, so don't leave it out. Spread the rub generously on beef brisket, not so thick on other, thinner cuts. You can apply it just before cooking or let it marinate on the meet overnight.

Heck, I've left meat sit under this stuff for days. Fact is it doesn't penetrate a lot, but every little bit helps.