We crusted a St. Louis rack of pork ribs with an everything spice blend. We cooked the ribs on a rack for 3 hours at 300°F. We let the ribs rest for 15 minutes and then carved them. The crust browned and became a crunchy exterior for the juicy ribs. The seasoning was tasty. It was not perfect. It shows promise. It needs refinement, perhaps some finer grinding. It needs some spice and acid. A brushing of a mustard-habanero hot sauce would provide the balance and a glue for the seasoning. The first run shows the path. The tinkering is where delicious is discovered.
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