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1
For the rub: The day before cooking, mix the turbinado sugar, salt, paprika, chili powder, granulated garlic, onion powder, ground cumin, ground mustard, cayenne pepper and black pepper together.
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2
For the ribs: Take a slab of ribs and turn over so the curved side is up.
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3
Using your fingernail or a knife, pry under the membrane until you can put your finger under it and then pull it off.
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4
Sprinkle this side of the ribs with about 1 tablespoon rub, and then about 1 tablespoon yellow mustard.
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5
Use the mustard to help evenly distribute the seasoning.
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6
Turn the ribs over and repeat the process.
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7
Cover and store in the refrigerator overnight.
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8
To cook, start a smoker and bring the temp to 200 degrees F. Use apple or cherry wood chunks to provide smoke and flavor.
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9
Place the ribs in the smoker, curved side down.
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10
Smoke for 2 hours at 200 degrees F, and then raise the temperature to 250 degrees F for about 2 1/2 hours.
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11
Check for tenderness by testing if the bones will pull apart with a slight bit of pressure.
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12
If they are still tough, allow to cook for another 30 minutes.
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13
Remove from the smoker.
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14
For dry-style ribs, sprinkle with about 1 tablespoon rub.
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15
For wet-style ribs, glaze with the BBQ sauce.
