Recipe(tried): Pat: Here are my two favorite rubs for the Baron of Beef cut

DRY RUB FOR BARBECUE
From The Best Recipe: Grilling and Barbecue.
about 1 cup

4 tb sweet paprika
2 tb chili powder
2 tb ground cumin
2 tb dark brown sugar
2 tb salt
1 tb dried oregano
1 tb granulated sugar
1 tb ground black pepper
1 tb ground white pepper
1 tsp cayenne pepper

Mix all ingredients together in a small bowl. Can be stored in an airtight container at room temperature for several weeks.

Memphis Rub
recipe by Steve Raichlen

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 teaspoons 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 4 to 6 racks of ribs or another kind of beef.