Ingredients
1 c. turbinado sugar, ground
¼ c. kosher salt
1 Tbsp. onion powder
2 Tbsp. granulated garlic
1.5 tsp. cayenne pepper
1 tsp. black pepper, coarsely ground
2 tsp. ground mustard
4 Tbsp. chili powder
6 Tbsp. Spanish paprika
1 2.25 lb. slab of baby back pork ribs (also known as loin-back ribs)
2 Tbs. yellow mustard
Directions
The day before cooking, mix all ingredients aside from the ribs and the yellow mustard together to form the seasoning. Take slab of ribs and turn over so the curved side is up. Using your fingernail or a knife, pry under the membrane until you can put your finger under it and then pull it off. Sprinkle this side of the ribs with approximately 1 tablespoon of seasoning, then approximately 1 tablespoon of yellow mustard. Use the mustard to help evenly distribute the seasoning. Turn ribs over and repeat the process. Cover and store in refrigerator overnight.
To cook, start a smoker and bring the temperature to 200°. Use apple or cherry wood chunks to provide smoke and flavor. Place ribs in smoker, curve side down. Smoke for 2 hours at 200°, then raise temperature to 250° for approximately 2.5 hours. Check for tenderness by testing if the bones will pull apart with a slight bit of pressure. If they are still tough, allow to cook for another 30 minutes. Remove from smoker. For a dry-style rib, sprinkle with approximately 1 tablespoon of rub. For a wet-style rib, glaze with approximately 2 tablespoons of barbecue sauce.
Yield
Serves 2
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