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First make a dry spice rub: 8 Tbs. brown sugar, 3 Tbs. kosher salt, 1 Tbs. chili power, tsp. eachcayenne pepper, black pepper, jalapeno pepper, Old Bay, dry thyme, and onion powder. Do not worry if you do not have all these ingredientsuse what you have (dry mustard, cumin, Italian spice mix, or ancho chili powder all work great).
That fetchingly gawky Alton Brown came up with this tried and true recipe--by far my favorite. And with fall being the best slow-roasted meat season, it seemed only right to share it with you. Alton uses baby back ribs, but we like spare ribs. MICHELLE LEON