My Rib Rub's got a special blend of spices for kicked-up, rib ticklin' flavor.  I use 2 kinds of paprika, 2 kinds of pepper, ground mustard and other great stuff.  Oil 'em first, and use about 1/3 cup of Rub to cover each rack.  Rub it and refrigerate an hour or two before cooking for the most flavor.  It's sweet and spicy and don't forget the napkins.  Gluten Free  Kosher Certified: Orthodox Union Parve