I like my ribs a bit sweet so my rib rub has a bit more sugar in it than most probably. I know others have brought up that it could burn, but been using this recipe for a few years and I haven't had the sugar burn yet.
8 parts brown sugar or turbinado/sugar in the raw sugar.
3 parts kosher salt
1 part real hungarian sweet paprika
1/4 part onion powder
1/4 part garlic powder
1/4 part cummin
1/4 part chili powder
1/4 part old bay
I also don't use mustard on my ribs before putting on the rub, I use a small amount of olive oil, and then I dust it like crazy. The last few months I've taken to putting it all into a spice grinder first and then dusting it on. Haven't fully decided if it makes a difference yet.
These are my ribs after they've been dusted.
And some pictures of the finished product. I should note I don't sauce mine at all, just all dry rub.