Approximately five cups of a brown-sugar, paprika, garlic, onion, coriander, mustard, cumin, oregano, cayenne, salt, and black-pepper rib rub; enough for roughly seven to ten racks with extra for finishing.
Prepare & package
Combine the sweet paprika, smoked paprika, garlic powder, onion powder, crushed Maldon salt, coriander, ground mustard, cumin, oregano, cayenne, and black pepper in a food processor. Pulse until the salt is broken down and the spices are uniform. Add the dark brown sugar and pulse only until combined; do not run continuously.
Store & thaw
Store airtight in a cool, dry pantry. Break up any clumps before use and avoid contaminating the stored batch with utensils that touched raw meat.
Cook or reheat
No cooking is required. Apply approximately 1/3–1/2 cup per full rack, adjusting for rack size and desired coverage. Reserve clean, uncontaminated rub separately if a fresh dusting will be used after sous vide.
Finish & serve
Use generously on Sous Vide Camping Ribs. A very light fresh dusting after opening and drying the cooked ribs refreshes the bark before the fire-ring finish.