This rub in great on bacon wrapped chicken thighs or breast tenders too!

• 3 (4-pound) slabs pork spare ribs, St. Louis style-cut (trimmed, fat ends)
• 1 cup light brown sugar
• 1 Tb. plus 2 tsps. kosher salt
• 4 tsps. chili powder
• 4 tsps. garlic powder
• 4 tsps. onion powder
• 4 tsps. paprika
• 2 tsps. cumin
• 1 tsp. white pepper
• ½ tsp. cayenne pepper
• ¼ tsp. ground cloves

Set out a few large sheets of foil (one set for each slab). Place 1 rack on each sheet and divide the dry rub between each slab. Rub the mixture into the ribs on both sides, and then fold the foil over to form a sealed pouch around each rack. At this stage, make sure the racks are meat-side down. Place each pouch on a roasting tray and bake in the oven for 2 hours. After 2 hours, open up the foil and peel back so the ribs are exposed. Carefully turn the meat over so the meat side is on top.

Brush the top and bottom of the racks with a generous amount of Root Beer BBQ Sauce (recipe follows). Brush the second rack with Firecracker BBQ sauce and the final rack with Guy’s Bourbon Brown Sugar BBQ sauce (available at foodnetworkstore.com) — or use Root Beer sauce on all three. Cook racks for 1 1/2 more hours with the open foil. When done, the ribs will be tender and the meat will have shrunk back from the bones. Remove from oven, cut into portions, serve with extra BBQ sauce.