Add all of the ingredients to a bowl and whisk until combined. Rub generously into ribs or roasts and refrigerate for at least 3 hours or up to 48 hours.
Store the rub in an airtight container for up to 6 months.
Cooking the meat
Remove silver skin, rinse and then pat ribs dry with a paper towel.
Pat on my low sodium dry rub mixture on both sides (recipe below is for two racks of ribs).
Wrap ribs in foil with a tablespoon of water and a dash or two of liquid smoke. Place foil wrapped ribs on a baking tray. Wrap each rib rack individually if more than one.
Bake at 350°F for 2 1/2 hours. Then for the last half hour of cooking, slather with my BBQ sauce recipe. Use a brush or spoon to spread it evenly over the tops, leaving foil open and place back in oven for remaining time. I usually do this once more about 15 minutes later.
Broil for an additional 2-5 minutes if you want to get a crispier top and a little charring on the edges.
If you're really short on time you could skip the time in the fridge and cook the ribs for 1 1/2 hours @ 400 degrees. But letting the rub permeate and cooking low and slow is always the way to go!Dry rub and BBQ could be used on almost any type of ribs.