Spareribs - Rub (Dry?)

• 2 tablespoons salt
• 2 tablespoons ground black pepper
• 2 teaspoons cayenne
• 1 tablespoon cumin
• 2 teaspoons allspice
• 2 tablespoons chili powder
• 3 tablespoons paprika
• 2 teaspoons garlic powder
• 1 teaspoon dry mustard
• 1 tablespoon onion powder
• 1 tablespoon Old Bay Seasoning
• 3/4 cup sugar
• 1/3 cup molasses

1. Mix molasses and sugar together stir.
2. Add all other ingredients and mix well.
3. Pull membrane off of ribs - found on site an easy way to remove the membrane is to work a spoon, into the bottom center of the membrane, work it back and forth to form a "pocket" then slide thumbs in and work the membrane off from the center outward to the ends.
4. Use rub generously on spare ribs (I prefer cooking slowly at 200u0b0F for about 4 to 5 hours, wrapped in heavy foil, finishing on outdoor grill).
5. Rub is sufficient for two to three full rack of ribs or more - I tend to put a lot on.
6. I have retained juices from cooking as extra sauce when serving ribs.

salt, ground black pepper, cayenne, cumin, allspice, chili powder, paprika, garlic, mustard, onion powder, bay seasoning, sugar, molasses

Taken from www.food.com/recipe/spareribs-rub-dry-239634 (may not work)