10 lb Spareribs
1 c  Salt
1 c  Cummin
1 c  Black Pepper
1/3 c  Cayenne Pepper
1/3 c  Minced Garlic
1 c  Brown Sugar
1/3 c  Ground Horseradish
1/3 c  Yellow Mustard
1/4 c  White Wine
1 c  Honey

Dry Rub Seasonings: Combine salt, cummin, black pepper and cayenne pepper
and mix well. Rub over entire surface of the spareribs. Creole Mustard:
Combine horseradish, yellow mustard and white wine. This will keep refrig-
erated for several months. Mustard Sauce: Combine minced garlic, brown
sugar, and Creole Mustard in a bowl and mix well. Grill ribs bone side
down, glazing with mustard sauce as it cooks. Turn several times to avoid
buring, adding sauce to the upper side. Glaze ribs with the honey near the
end of the cooking time (approx 15 min)