The first thing to do is to remove the membrane from the inside (curved) portion of the rib(s). This is easily accomplished if you take a clean phillips head screwdriver and slide it under the membrane. Grab the loosened membrane with a clean paper towel and pull it from the ribs. Next, using the ordinary yellow mustard, rub or brush a thin layer on both sides of the ribs. You'll never taste the mustard, but it helps hold the seasonings on and sets up a tender crusty bark which is to fight over.
Combine all the ingredients thoroughly and sprinkle on the ribs just a little heavier than you would with salt - say twice as heavy. Let the ribs sit covered until the dry rub is moist. While that process is going on, get your grill/pit heated and have a steady temperature of 225° to 230°. (Suggested Chamber Thermometers) The fire is to be on one side and the meat will be placed on the other (indirect cooking). Cook until tender. Loinback (babyback) ribs will take 4-5 hours and spare/St. Louis ribs will be looking at 5-7 hours depending upon their size. Before proceeding, take a look at the following suggestions:
Combine all the seasonings and coat the both sides of the ribs liberally (about twice what you would use as salt - Some like it even heavier). The heat from the grill will make the spices more mellow and flavorful.