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Memphis Style Dry Rub Spare or Back Ribs

1 cup brown sugar
1/2 cup paprika
2 1/2 Tbsp fresh ground pepper
2 1/2 Tbsp salt
1 1/2 tsp chili powder
1 1/2 Tbsp garlic powder
1 1/2 Tbsp onion powder
1 tsp cayenne pepper
2 large racks baby back ribs
barbecue sauce

Combine all dry ingredients in bowl. There will be more of this
mix than you need. Save it in a zip lock bag in a cool dark place.
You can use it on any pork with wonderful results.The night before
you intend to serve the ribs, coat the ribs in all the spice mix
you can (until it falls off). Place ribs in zip lock bag and put
in refrigerator. The day you wish to serve the ribs, remove them
from the refrigerator seven hours before you want to eat and add
more spice mix as above. Preheat your oven to 225 degrees F. Six
hours before serving, place ribs on a shallow pan and place in oven
fat side up. After five hours, coat both sides of the ribs with your
favorite sauce. Continue cooking, adding more sauce in another
half hour. After six hours of slow cooking, you should be able to
pull a rib bone right out of the rack of ribs with no meat attached.
This is when they are done. If you can't do this yet, put on more
sauce, continue to cook until they are done.

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