Recipe - Paul Kirks Power Rub

Three fourths cup Master Barbacue Spice; (see
recipe)
One half cup Seasoned salt; (I used
cajon)
One half cup Brown sugar
One half cup Cane sugar
1/3 cup Paprika
One fourth cup Celery salt
2 tablespoon Hickory salt
2 tablespoon Black pepper
2 teaspoon Celery seeds
1 teaspoon Garlic powder
1 teaspoon Cayenne
One fourth teaspoon MSG; (optional) I use

Well the porch has been making me hungry so figuired I best fire up the Q.
Got Paul Kirks, Championship Barbacue sauce book and some pork ribs
together and made a Rub, Mop and finishing sauce. Had 8 lbs of ribs already
cut individually. Made paul kirks Power Rub and applied to ribs and put in
frige for three hours. Started cooker and kept it at 150 degrees. Put Ribs
in cooker and as Paul says let them cook for awhile as will seal the rub
in. Next I built really my first real mop.
Posted to bbqdigest by Don Havranek phl3871@montana.com on Feb 15, 1998