3 slabs baby back ribs (about 4 to 5 lbs)
6 tablespoons yellow mustard (I use French’s)
Gordon’s Front Porch Rub (recipe below)
Hickory or oak wood for 2 1/2-hour smoke
Gordon’s Front Porch Rub
1/4 cup smoked paprika
1/4 cup brown sugar, light or dark
3 tablespoons fresh ground pepper
4 tablespoons smoked kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper
1 teaspoon cumin
MIX rub ingredients together by hand in a medium-sized mixing bowl.
PREP. Rinse and pat dry the ribs. Lightly rub with yellow mustard. Generously coat the whole rack of ribs with Gordon’s Front Porch Rub. Let the smoker get to 225 degrees and add enough hickory or oak wood for about 2 1/2-hour smoke. Place a pan of water under the grill grate to add moisture to the ribs while they smoke.
SMOKE. Put the ribs bone-side down on the grill grate for 1 1/2 hours. Then wrap the ribs in aluminum foil and continue smoking 1 1/2 hours. Then unwrap and smoke a final 1/2 hour. The ribs are done when the bones on the sides start to show. Cooking time can vary a lot depending on grill temps.