Ribs, Ribs, Ribs

We have tried a number of different rib recipes, including one that involved an apple flavored sauce) smoked with apple wood. It wasn't bad, but after multiple smokes, the following has become a favorite.

We just discovered a Carolina based bbq sauce that knocked these babies outa the park! .

Ingredients:

Ribs, either babyback or spareribs (St. Louis style) - (doesn't matter how many racks)
Hot Spicy Mustard
Rub *
You choice of sauces, or no sauce. Again, we favor the North Carolina Style Sauce.
Cherry, Hickory, Pecan

Method:

Do not use oil on the meat. Oil prevents the absorption of the smoke.

Do not put rub on the meat the night before. The salt in the rub absorbs into the meat giving it a strong "ham" taste. Put the rub on no more than 30 mins before putting the meat on the smoker.

Remove the outer membrane off the back side of the ribs. This is best done by placing a dinner knife at about the 2nd or 3rd rib from the end and gently running it beneath the membrane to get it started. Once started, hold it with a piece of paper-towel and pull it away from the ribs. If you see nothing between you and the rib bones, you have gone one membrane too deep and the entire rack will fall apart. There are two membranes there, you only want the one on top.

Spread a layer of the hot spicy mustard over the ribs, both sides.
Spread the rub over the mustard, over both sides.
Put the meat on the smoker: setting "smoke" for about an hour to an hour and a half.
Then crank up the temps to about 275 - 300 degrees.
There is no need to do anything further until the meat is registering about 195 degrees and when grabbed on one end with a pair of tongues shows great flexibility - about an hour.

(At this point, you can foil the meat, pour in about a half cup of beer, or coke, or apple juice, or some combinatin thereof, and put back on the smoker for another hour. I used to do this step, but after ruining a number of racks of ribs, I now simply spray some beer on the ribs during the smoke to keep it moist.)

Once the meat is done, either take it off the smoker, tent with foil and let it rest for about 10 minutes, cut, and serve.

BBQ sauce: The best way to apply the sauce is to brush it on about half an hour before you remove the ribs from the grille.

* Rub

Add equal parts of each of the following:

cane sugar (if the pkg doesn't say "cane sugar," it is "beet sugar.")
kosher salt
Montreal Steak Seasoning
Chili Powder (preferably dark)
A pinch, or more, of cayenne, or chipotle - to taste