3 slabs baby back ribs
1 cup brown sugar
The night before peel the membrane off the back of the ribs and rub the ribs in brown sugar then cover overnight in the refrigerator.

Rib Rub:
½ cup white sugar
¼ cup Hungarian paprika (I used Spanish Style Paprika)
¼ cup Lawry’s seasoning salt (I used a similar seasoning salt)
2 tablespoons garlic salt ( I used garlic powder)
1 tablespoons allspice
1 tablespoons cumin
1 tablespoons onion salt (I used onion powder)
1 tablespoons fresh coarse ground black pepper
1 teaspoon of celery seed

Rib Glaze:
18-oz bottle of KC Masterpiece BBQ sauce
1/2 cup of honey
1 cup of purified water