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1
For the BBQ sauce: Mix the ketchup, vinegar, Dijon mustard, brown sugar, cayenne pepper, salt and black pepper in a bowl.
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2
Then transfer to a thick-bottomed saucepot over medium-low heat.
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3
Allow the sauce to warm, and mix over the heat for 10 to 15 minutes, stirring throughout the time.
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4
Then remove and cool until usage.
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5
For the spice rub: In a bowl, mix the salt, ground mustard, paprika, black pepper, cayenne pepper, white pepper, seafood seasoning and cumin together with a spoon.
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6
After mixing, keep dry and covered.
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7
To prep the ribs, remove the silver skin from the bottom side of the ribs.
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8
Then evenly rub each rack with 1/4 cup of the spice rub on top and bottom.
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9
Wrap each rack in plastic wrap and keep overnight in the refrigerator or cooler.
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10
To smoke the ribs, heat a smoker with pecan or other fruit wood, bringing the smoker or pit to 165 degrees F and maintaining temperature.
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11
Once the temperature is obtained, remove the plastic and place the ribs in the smoker for 4 hours, keeping for doneness at this point.
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12
The ribs should be cooked, but not falling off the bone.
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13
To glaze the ribs, remove them from the pit and glaze each rack with 1/2 cup of the BBQ sauce.
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14
Then return to the pit for 30 to 40 minutes.
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15
Again, remove and glaze with additional 1/2 cup sauce and finish for a final 20 minutes in the pit.
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16
After the second glaze and final cooking, remove the ribs from the pit.
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17
Allow to rest for 5 minutes, and then cut into single or double bone sections and serve.
