1) Trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib. Rinse the ribs and season with Neely's seasoning, and then cover and refrigerate for 4-12 hrs.
2) Indirect cooking in a barbecue pit is recommended to prevent burning. Cook at 120C (curled side of ribs facing up) for the first 3 hours, and then increase the temperature to 150C for the final 3 hours. Sprinkle the ribs with Neely's seasoning mix during the last 30 minutes of cooking.
Neely's seasoning mix:
Mix all ingredients together in a bowl.