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1
Set a smoker to 225 degrees F.
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2
Combine the paprika, black peppercorns, coriander seeds, cumin seeds, garlic powder, onion powder, nutmeg and cayenne in a spice grinder.
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3
Process until a fine powder is formed, approximately 30 seconds.
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4
Pat the ribs dry and turn bone-side up.
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5
Trim excess fat and, if one end of the ribs is especially narrow, trim meat and bone to ensure even cooking.
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6
Remove the membrane on the underside of the ribs by inserting a rounded utensil, an upside-down spoon works well, between the membrane and the meat at one end of the slab.
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7
Carefully work the spoon under the membrane to loosen but not tear.
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8
Once enough has been loosened, use a paper towel to hold onto the membrane as you slowly pull it down the slab to remove.
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9
Sprinkle the ribs on both sides with the salt and brush both sides with the mustard.
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10
Sprinkle two-thirds of the spice mixture on the meat side of the ribs and the remaining third on the bone side.
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11
Once the smoker has reached 225 degrees F, add the wood chips or chunks and the ribs to the smoker.
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12
Smoke for 4 to 5 hours then test for doneness.
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13
There are four criteria that should be met in order for ribs to be done.
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14
First, the internal temperature of the meat should be 185 to 190 degrees F. Second, pick up each slab from the center with tongs and it should droop into a u-shape and crack slightly.
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15
Third, while holding with the tongs, and bouncing gently, the surface of the ribs should crack slightly.
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16
Lastly, the meat should pull easily off the bone but not fall off.
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17
If ribs pass all tests, remove them from the smoker and wrap in heavy-duty foil and rest for 15 minutes.
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18
If not, continue smoking for 45 minutes to 1 hour and test again until done.
