*I’ve used the smoked salt and liquid smoke with good results. My favorite is Spice Island’s Old Hickory Smoked Salt, which is available at many large grocery stores. In a pinch, you could go without and use regular salt instead. In that case, you could try using a half tablespoon each smoked and regular paprika in the rub to add some smoky flavor.
I’ve used this recipe for a larger quantity of ribs and have simply increased the spices proportionately.
A relative who makes this recipe regularly said she sometimes adds some ground espresso to the spice rub. I’ve been meaning to try (but haven’t yet), thinking a small amount would likely add an extra layer of interest to the ribs.