For the rub:
Follow the recipe here: Dry Rub for Pork
For the ribs:
Take ribs out of package and rinse them off well. Using paper towels dry the ribs thoroughly.
If you preparing Spare Ribs, then you’ll want to cut the flap on the back off, keep this flap because it will be the Pitmaster’s reward.
Then using a regular kitchen knife or what most Pitmaster thinks is the best tool for the job, an oyster knife, peel the membranes from the back of the ribs.
Using just POYM (Plain Ole Yellow Mustard) coat the backside of the ribs liberality and sprinkle the dry rub on them. Do the same for the flaps you removed. Don’t over do it on the rub though, just a good sprinkling will do it. Flip the ribs to the front and repeat the process.
Optional: Wrap ribs in clear wrap and refrigerate overnight, some folks swear by this method and others say doesn’t make any difference.
If you’re using wood chips or chunks, be sure soak them in water for a couple of hours. Add the charcoal to your grille, you can pile in the middle of the grille till it’s lit and then rake it to one side if using a grille or spread it out if using a smoker.
Preheat the grill or smoker to 225 – 250 degree, don’t use the gauge on the lid of the grille, get yourself a Polder remote thermometer and stick the probe through a piece a raw potato and lay it on the grill. Leave the probe on the grille during the cooking process.
Place the ribs on the smoker back side down, away from the coals on a grille, or even better use a rib rack such as this one Weston Rib Rack. Add a few chunks of wood or chips and close the lid. If your cooking spare ribs, be sure and put the flaps on the grille/smoker at this time also. After about 1-1/2 hours check the flaps, they should be done, if not cook until done.
After the flaps are done, pull them off and pop a top and chow down on these delicacies.
Smoke the ribs for 3 hours or until done. Only open the grill to add more charcoal or wood chips, remember to add 10 – 15 minutes to the cooking time for each time you open the grill or smoker.
To check to see of the ribs are done, lay them flat on the grate and using a regular table fork stick in between rib bones, if the fork pulls out with raising the meat from the grille then they are ready. Otherwise, close the grill and cook a bit longer.
After the ribs pass the fork test, pull ribs from the smoker and place on a large tray, let rest for about 10 minutes. Using a sharp knife cut the ribs into two bone segments and serve.
Cooktime: 3 – 4 hrs.