Spareribs - Rub (Dry?) - cooking recipe

Ingredients

2 tablespoons salt
2 tablespoons ground black pepper
2 teaspoons cayenne
1 tablespoon cumin
2 teaspoons allspice
2 tablespoons chili powder
3 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon dry mustard
1 tablespoon onion powder
1 tablespoon Old Bay Seasoning
3/4 cup sugar
1/3 cup molasses

Preparation

Mix molasses and sugar together stir.
Add all other ingredients and mix well.
Pull membrane off of ribs - found on site an easy way to remove the membrane is to work a spoon, into the bottom center of the membrane, work it back and forth to form a \"pocket\" then slide thumbs in and work the membrane off from the center outward to the ends.
Use rub generously on spare ribs (I prefer cooking slowly at 200\u00b0F for about 4 to 5 hours, wrapped in heavy foil, finishing on outdoor grill).
Rub is sufficient for two to three full rack of ribs or more - I tend to put a lot on.
I have retained juices from cooking as extra sauce when serving ribs.