Charred Remains,As a minimum, I use salt, pepper and garlic powder. But just about any rub you favor will work on pork. I have never figured out if the rub makes pork good or pork makes the rub good. Here is a link to my rub page with a few starter recipes.I do take some of the mop mentioned earlier and thin out some yellow mustard with it. I paint a thin coating of this mixture on the meat side of ribs after seasoning. Then top with a sprinkle of black pepper.~thirdeye~