Comments on
My first rub for ribs
Lee's @Lees
I would bump the salt way up. A coarse salt such as Kosher is a good choice. Salt is what actually penetrates the meat imparting flavor. Also plenty of cracked black pepper is a great addition. Good idea to also let sit in the fridge overnight if possible.S Ave the Ketchup etc. for a sauce, not a dry rub. Good luck.
