Memphis Style Dry Rub Spare or Back Ribs

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.