To prepare the ribs, first remove the membrane from the back side of the ribs (the bone side). Using a paring knife make 2 horizontal cuts along the bones, scoring the membrane. Then, using a paper towel for grip, gently peel back the membrane and discard.
In a mixing bowl, mix the dry ingredients until thoroughly combined.
Evenly coat the ribs with the dry rub, front and back. Let rest in the fridge overnight. Make sure to save ¼ of the rub for dusting ribs prior to smoking.
Smoke over indirect heat for 5.5 hours, with the temperature ranging from 250-275 degrees F.
Every 35-45 minutes, apply sauce mop using a brush or a spray bottle.
Let ribs rest a few minutes prior to serving.
Use fruit woods for smoking these ribs such as cherry, hickory or pecan.
If you don’t have a smoker, you can cook the ribs in a pressure cooker for roughly 1 hour - 1.5 hours. Then, crisp under a broiler.
This style of rib goes best with a vinegar and mustard based barbeque. I prefer them with just the dry rub.