5 cups brown sugar
3/4 cup onion powder
5 tbsp. garlic powder
1 tsp. dry mustard

Mix all ingredients in a very large bowl. Then slice the ribs into about three pieces each. Bag them in a heavy duty Ziploc bag and spoon in a good 3/4 cup of mixture in each bag.

Shake baggie around and coat all of the meat well.

Let them refrigerate for 6 to 8 hours. I found out letting it marinate for 24 hours works best! It is acceptable to go for the 6 hours.

Put ribs on barbecue, indirect heat at about 225°F. Cook for 2 1/2 to 3 hours depending on meat thickness.

Enjoy!

Makes 6 cups dry rub.

Submitted by: Richard Golding Sr.