Mix meat cure ingredients to dissolve and pour in bag with thawed rack of spare ribs then massage. For vivid red color do not rinse the ribs...it comes from the meat cure reacting with the residual blood. The fresher the meat the more the red. Let ribs stand for exactly 4 hours. Preheat Oven 250F and place foil over baking sheet and set cooking rack on pan. Take cured ribs out of bag and place on rack. You do not have to remove the membrane from the back of the ribs. Rub 1/2 the rub seasoning on the meat then brush on the tomato sauce stirred with hot sauce to make a wet rub directly on the meat...just smear it around with a brush. You might not need all of this sauce. Pour 1 C. Water or any tasty liquid in the pan and cover pan of ribs with heavy duty foil not touching the ribs. Bake for 1 hour at 250F. Bake for 2 hours at 275F. Bake for 30 minutes at 350F. You can stop here and finish tomorrow if necessary. Light the grill with charcoal and hickory and place ribs on grill off center from the charcoal and smoke with hot dry smoke for 30 minutes. Sauce the ribs if desired with your favorite sauce and close the lid to smother the remaining charcoals. Keep warm for up to an hour but don't let it burn. Use remaining seasoning to garnish Ribs, Cole's Slaw, French Fries, Mac 'n Cheese ect, or pour it into the remaining tomato sauce. Do not put TenderQuick powder on dry..always dissolve it...and do not exceed the measured amount listed.