Directions

1) Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers

2) Combine the paprika, black pepper, brown sugar, sale, celery salt, cayenne, garlic powder, dry mustard and cumin in a small bowl and whisk to mix.  Rub two thirds of the mixture over the ribs on both sides, then transfer the ribs to a roasting pan.  Cover and let cure, in the refrigerator, for 4 to 8 hours

3) Prepare the mop sauce (if using) Mix together the cider vinegar, mustard and salt in a bowl and set aside

4) Set the grill for indirect grilling and place a large drip pan in the center.

5) When ready to cook, Brush and Oil the grill grate.  Arrange the ribs on the hot grate over the drip pan.  Cover the grill and smoke cook the ribs for 1 hour.

6) When the ribs have cooked for about an hour, uncover the grill and brush the ribs with the mop sauce.  1/4 to 1/2 hour longer baby back ribs, 1/2 to 1hr longer for spareribs.

The ribs are done when the meat is very tender and has shrunk back from the ends of the bones.

If using charcoal, you will need to add 10 to 12 fresh coals to each side after 1 hour.  Fifteen minutes before the ribs are done, season them with rub, sprinkling it on.