• 3 rack Spare ribs
• Mustard for a binder
• 9 tbsp Unsalted butter

Dry Rub

• ½ cup Dark brown sugar
• 2 tbsp Black pepper
• 1 tbsp Kosher salt
• 1 tbsp Smoked paprika
• 2 tsp Garlic powder
• 2 tsp Onion powder
• 2 tsp Dry mustard powder
• 2 tsp Cayenne powder

Maple Cayenne Glaze

• 1 cup Maple syrup
• 3 tbsp Unsalted butter
• 2 tbsp Ketchup
• 1 tbsp Dijon mustard
• 1 tbsp Honey
• 1 tbsp Maple vinegar
• 2 tsp White vinegar
• 2 tsp Cayenne