This rub is great for both Baby-Back and Spare Ribs. The basic mix is very flexible and can be tailored to your taste. The key element in this recipe is the 2 TBS of pure Chili Powder. This is what drives the heat in this rub - vary this ingredient in order to have a milder rub, or really give it a kick.
If you can't find "Smoked Salt" at your local spice shop,you can create you own by following my instructions found here.
2/3 cup packed light brown sugar
2/3 cup Turbinado sugar (Sugar in the Raw)
1/4 cup seasoned salt (Lawry's works best)
1/2 cup smoked salt
1/4 cup onion powder (not onion salt)
1/4 cup celery powder or ground celery seeds (not celery salt)
2 TBS fresh black pepper
2 TBS chili pure powder (not a blend)
2 tsp mustard powder
1 tsp poultry seasoning
1 tsp ground ginger (powdered, not fresh)
1 tsp garlic granulated garlic
1/2 tsp allspice
1/2 tsp cayenne pepper
Stir together all the above ingredients by hand in a large bowl, or shake in a sealed container, until thoroughly mixed. (Don't use a blender, mixer, or food processor because they will warm this mix - something to be avoided.)
Store in an airtight container until needed.
When you apply to Ribs (You did remember to remove the membranes first right?), be very liberal, you really can't use too much. Apply the rub to your Ribs at least 6 hours before cooking. (24 hours would be even better!) Wrap the ribs in plastic wrap and place them back into the refrigerator until time to cook.
This recipe is a slightly modified version of a recipe email to me by firstname.lastname@example.org, who acknowledges modifying it from something he found somewhere.