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'Mr. Brown's' Baby Back Ribs
Comments:
Most everyone loves pork ribs. This recipe will do nothing but make you the talk of the neighbors and friends. Store this one as a favorite!
Let's begin by collecting the following ingredients:
 2 slabs of baby back ribs (aka as loin back ribs)
1/2 cup of brown sugar
2 Tbs garlic salt
2 Tbs fresh ground black pepper
2 Tbs seasoned salt
1 Tbs onion salt
1 Tbs celery salt
1 Tbs rubbed sage
1 tsp dried, crushed rosemary leaves
1 tsp cinnamon
1/2 tsp dried thyme
regular yellow mustard
 First, with a pastry brush, coat the surface of the ribs with a light coat of the yellow mustard. Don't skip this step even if you don't care much for the taste of mustard. The mustard holds the rub to the meat, helps set up a nice layer on the ribs (many call it "bark" like tree bark) and the flavor of the mustard cooks out and you cannot taste it. Trust us.
- Thoroughly combine all the remaining ingredients in a bowl to make the rib rub. Rub/sprinkle the rub onto the meat heavier than you would with salt. Remember that when cooking with spices, the heat from long periods of cooking makes the spices more mellow and nice. We put it on so as to cover most of the yellow from the mustard.
- Cook at 225° to 250°F for 4 - 6 hours for baby-back ribs. Spare ribs go for about 6 - 8 hours.
- Ribs will be done when you can grab, with tongs, 1/3 of the rib and hold it horizontal over the grill. If it is springy then it is not done. If the meat of the rib begins to gently crack then it is done perfectly. If it breaks in half or falls off the bone, then it is overcooked.
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