- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/3 cup sea salt
- 3 tablespoons New Mexico red chile powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons Hungarian paprika
- 2 tablespoons ancho chile powder
- 2 tablespoons ground black pepper
- 1 tablespoon dried thyme, or more to taste
- 1 tablespoon ground cumin, or more to taste
- 1 tablespoon dried rosemary
- 1 tablespoon ground nutmeg, or more to taste
- 1 tablespoon ground allspice
- 1 teaspoon cayenne pepper, or more to taste
- Mix white sugar, brown sugar, sea salt, red chile powder, garlic powder, onion powder, paprika, ancho chile powder, black pepper, thyme, cumin, rosemary, nutmeg, allspice, and cayenne pepper together in a bowl.
- Rub generously onto ribs or meat of your choice. Cover and refrigerate meat 8 hours to overnight before smoking.