When it comes to my ribs I always use light brown sugar and kosher salt. I add other ingredients as well but just put that info in per the op thread. If your cooking at a low temp your sugar will not burn.
I try to rub them down the night before. Gives time for everything to blend into the meat!! It really does make a difference.
I woke up to the "SMELL OF BBQ" and I said to myself,
SELF, this is going to be a good day!
Got a stick-burner!
50 year Old Imperial Kamado with ears.
Fire pit. Weber Kettle.