A rib rub recipe from Bobbi Sandwisch at Live Springs Farm, in her own words:
I don’t use exact amounts so you can vary to your liking. Thaw ribs. Few cloves of crushed garlic, tomato paste, brown mustard, cayenne (approx. 1/4 teaspoon for one rack or omit if you don’t want spicey), freshly ground black pepper, salt, apple cider vinegar, and a little unsulphured molasses. Mix that to a paste consistency and rub all over the ribs, set aside on a pan in the refrigerator for 4 hrs. or overnight. You can make extra rub and set aside for adding to ribs towards the end of cooking.
If cooking in the oven preheat oven to 250 degrees and completely cover and cook for about 4 hrs. or until meat is very tender and ribs are starting to fall apart. Uncover the ribs and turn oven up to 450 degrees to finish off ribs to nice and crispy.
If cooking on the grill sear the ribs on each side and then move to indirect heat for about 2 hrs.