Got myself a few racks of spare ribs to have a practice with this weekend (I've been looking to practice St. Louis'ing them up as well). I wanted to try a few distinct regional rubs and wanted some advice. I was planning on at least two of the following and have 5 racks to work with (or 5*St Louis racks and 5*Rib Tips);
Chicago ( I liked to try one without Paprika)
1/4 cup light brown sugar
2 tbsp. kosher salt
1 tbsp. chili powder
2 tsp. ground black pepper
1 tsp. cayenne
1 tsp. dried sage
1 tsp. onion powder
1 tsp. dried bay leaves (powdered up)
Memphis
1/4 cup paprika
2 tablespoons salt
2 tablespoons onion powder
2 tablespoons fresh ground black pepper
1 tablespoon cayenne
Kansas (Memphis plu the following)
1/2 cup brown sugar
1 tablespoon chili powder
1 tablespoon garlic powder
Carolina (Kansas plus)
2 tablespoons sugar
2 tablespoons ground cumin
1 extra tablespoons chili powder
St Louis (Kansas plus)
1 table spoon of dried mustard
Any others that I should look at?