In a large bowl, combine all of the spices together until mixed thoroughly. Rub all over the rack of ribs and place in a baking pan.
Pour 1 bottle of the barbecue sauce all over the ribs and bake in the oven until the ribs are fully cooked and the bones can slide right out (1 hour and 45 minutes to 2 hours 30 minutes).
To test if the ribs are ready, use tongs to lift the entire rack out of the pan and gently pull at the bones in the opposite direction of the meat. The bones should slide right out without giving any pull.
Meanwhile, heat the second bottle of barbecue sauce in a small saucepan over low heat.
Toast each roll lightly in the toaster oven.
To remove the meat from the bones, flip the ribs over so that the underside is facing upward (the bone side). Take a paring knife and cut down the center of each bone — this removes the tendons from the bones and allows you to slide all of the meat off the rack of bones without cutting it apart. Once the bones are removed, cut 4 portions out of the rack (3 ribs per portion).
Dip each portion in the saucepan with the barbecue sauce and coat generously. Place each portion on a roll. Top with a handful of chopped onions and 3 dill pickles. Serve.