If your rub is truly ratio based, meaning 8 TBSP of sugar and 1 TBSP of coriander top to bottom (not tablespoons vs. teaspoons) I don't see gritty here:
8 Turbinado sugar
8 paprika
4 dry mustard
4 onion powder
4 garlic powder
4 dried sweet basil
4 course salt
2 freshly ground black pepper
2 ground cumin
2 chilli powder
1 ground coriander
One of my earliest rib experiences was more "chalky" as opposed to gritty given ribs are a small piece of true meat with lots of surface area vs. a butt with lots of internal meat vs. surface area. Also, lots here are now against paprika (thanks Kevin
) but many use paprika with no issue.
For the chalky, I stopped rubbing the night before and started doing it around a half hour before placing the meat on the cooker and reduced the amount of rub I used. Problem solved.
Gritty, nothing above raises the alarm unless you are using a very coarse cut of herb (a mexican oregano can be terribly coarse when cooked dry).
Final, cumin can give a very earthy (gritty) flavour when overused.
Not sure any of the above helped but there are quite a few variables when mixing rubs/meats/sauces so maybe another try will yield better results.
EDIT - Sorry Mike. Didn't read close enough to realize this issue started with you but I'll leave it as I stand by it. You know better than to worry about a single cook given your history. Now I get Bob's post about rinsing off the dirt
JDH
