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Place all of the ingredients in the bowl and whisk together to thoroughly combine.
Apply approximately 2 tablespoons of the rub to both sides of the ribs, enough to coat well, and smoke the ribs.
Store the rest of the dry rub in a sealed glass jar and place in a cool dry place for 4 to 6 months.
This rub can be used as the seasoning component of a beef rib wet marinade.
Just mix 1/4 cup of the rub with 1/4 cup extra virgin olive oil, 1/4 cup dry red wine, and 2 tablespoons mustard.
Pour over ribs, cover with plastic wrap, and marinate in the refrigerator for 4 to 12 hours before smoking.