Ribs

Makes about 6 racks (Makes a lot of rub, so you can save some for another time)

1 cup Brown Sugar
1/2 cup Granulated Garlic (this is like minced garlic.  When I couldn't find it, I used 1/4 cup garlic powder)
1/2 cup Kosher Salt (I've reduced this down to 1/4 cup and the ribs were fine)
1/2 cup Old Bay
2 Tbsp. Granulated Onion
1 Tbsp. Dry Mustard
1 Tbsp. Chili Powder
1 Tbsp. Crushed Red Pepper
1 Tbsp. Black Pepper
1 Tbsp. Cumin
St. Louis Ribs

Trim fat and remove membrane from ribs.  In a food processor, pulse all dry ingredients into a dry rub.  Rub ribs, wrap in foil and put in the refrigerator overnight.

The next day,  Slow cook ribs (still wrapped in foil) in a 275 degree oven for 2 1/2 hours.  

Set to broil.  Remove foil and cook until ribs have brown color to them.  (Note:  If you like BBQ sauce, you can brush a little on at this point.

Let sit for a bit before cutting and serving.