Here's the other post. Jessica posted my recipe that I make up in triple batches.

Here is a link that might be useful: Rub rub rutt

Here's a good one from Marilyn that I've used and we like on ribs, (when I can find them here.)

As she posted it years ago:

 Posted by: DanaIN (My Page) on Sat, Jun 14, 03 at 9:37
Tracey, we never do our ribs on the grill. We also prefer to cook them without sauce and serve the sauce on the side.

1 teaspoon dry mustard
1/2 teaspoon red pepper flakes
1 teaspoon Garlic powder
1 teaspoon kosher salt
1/2 teaspoon coarse ground pepper
1 tablespoon Mrs. Dash Onion & Herb or use onion powder, oregano, basil & parsley
3 racks Baby Back Ribs
Combine all ingredients (except ribs) in a small bowl to make a dry rub. Be sure to remove the "skin" from the back of the ribs if your butcher has not. Using your fingers, rub dry rub all over ribs. Lay ribs in a single layer on foil and wrap up tightly; lay in a baking dish. Bake at 300° for 2½ hours or until tender. Serve with your favorite BBQ sauce.

Marilyn

Shambo:
You can Google " Lou's Finger Licking Spare Ribs "
If you happen to use mine simmer about 3/4 hour.
There are other recipes there also.
Lou

Here's the one we use all the time-- well at least since he posted it !

Diane's Home Cookin Chapter: In a Jar Dustcatchers Crafts ;dressings, dips & spice blends

Memphis Rub
===========
1/4 cup paprika
1 tablespoon firmly packed dark brown sugar
1 tablespoon granulated sugar
2 teaspoons salt
2 teaspoons accent (MSG; optional)
1 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 to 3 teaspoon cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
. Combine all the ingredients in a jar, twist the lid on airtight, and
shake to mix. Store away from heat or light for up to six months. Makes
about 1/2 cup. Enough for 2 racks of ribs.

posted by Lake Guy

And this one's a favorite at our craft shows--it's supposely great on chicken or fish:

Diane's Home Cookin Chapter: In a Jar Dustcatchers Crafts ;dressings, dips & spice blends

Caribbean Rub:
==============
6 tablespoons garlic, minced
6 tablespoons onion, minced
6 tablespoons dried minced onion
2 tablespoons allspice
1 tablespoon dried ground chipotle
2 tablespoons Hungarian paprika
2 tablespoons brown sugar
4-1/2 teaspoons minced fresh thyme
4-1/2 teaspoons cinnamon
1-1/2 teaspoons nutmeg
1/2 teaspoon ground habanero
grated rind of 2 lemons
. Combine all ingredients

Shambo:
Most of the Recipes are basically the same.
Just leave out the Spices that you don't like and add more of the spices that you like.

I don't use chopped Onions or Garlic for a rub, unless it is like a mush.
Or else it just falls off.

Like in the other Post , I sprinkle on some Zesty Italian Dressing , brush it all over.
Then put on the other mixed Spices.
Lou

Hey Diane!!! How are you? I'm so excited to see you posting. I'm running over to conversation to see if you have posted there!!!!! Maybe I just missed it.

oh and on topic, I use the Memphis rub posted above.

Chase:
WoW !!! I'm glad you slowed down long enough to tell us that. LOL !!!

LOU

Thanks for the rub recipes. I'm heading out to see my mom but as soon as I get back, I'm going to copy all of them. My problem is that I've got to omit the salt. I bought some salt-free barbecue blends at three different online spice vendors but haven't liked any of them. I think I'd have better luck making my own. That way I could omit the salt and any spices I might find objectionable. To compensate for the missing salt, I usually rub the ribs the night before so the flavor is absorbed by the meat. Anyhow, thanks again.

Try adding grated dried lemon peel as an added boost for salt free rubs.

Penzeys has a list of their salt free products; maybe you can find some inspiration there.

Thanks, Jessy. I think in the last four years I've ordered every salt free spice blend from Penzey's, The Spice House, Savory Spice Shop, etc. I've found several that I really enjoy and order regularly. I've also found some good blends at World Market. But for some reason, I just haven't been fond of any of the salt free barbecue blends I've tried. That's why I decided to give making my own a try.