Smoked Baby Back Ribs

1 cup turbinado sugar, ground

1/4 cup kosher salt

6 tablespoons Spanish paprika

4 tablespoons chili powder

2 tablespoons granulated garlic

1 tablespoon onion powder

2 teaspoons ground cumin

2 teaspoons ground mustard

1 1/2 teaspoons cayenne pepper

1 teaspoon black pepper, coarse ground

Ribs:
One 2.25-pound slab of baby back pork ribs (also known as loin-back ribs)

2 tablespoons yellow mustard

Remove the membrane on 2 racks of ribs. Spread 1 T mustard on the back of each rack and sprinkle with 1 heaping tablespoon of rib rub. Spread the rub into the mustard. Flip over and repeat on the meat side.

Smoke ribs meat side up for 3 hours at 225. Increase the temperature to 250 for 2 not hours or until done. Meat should be starting to pull away from the bone.