Notes from Big D: I have searched out spices for years that suit my tastes. You should do the same. Experiment with ingredients to customize your rub. For example, I buy roasted chili powder from a barber shop in Sante Fe, N.M. I buy my paprika from a store specializing in spices from Spain.

Ingredients:
Up to 6 racks of ribs
Dry Rub:
4 tablespoons chili powder
10 tablespoons torbino sugar
4 tablespoons ground cumin
6 tablespoons freshly ground black pepper
4 tablespoons Kosher salt
8 tablespoons paprika

Preparation:
Preheat oven to 185º.

Mix ingredients of dry rub. Rub ribs thoroughly with dry rub on all sides and the ends. Place ribs on rib rack or on baking sheets. No need to turn ribs. When ribs are done to desired level, let them stand for 5 to 10 minutes before serving.

Cook ribs up to 3 hours. The slower the better, as the slow cook will infuse the spices into the meat and the ribs will be tender.

Each rack makes three servings.