Barbequed Pork Ribs

From The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition

Serves 4 to 6

2 slabs pork ribs, trimmed
¼ cup of your favorite mustard slather (optional)
¼ to ½ cup of your favorite barbeque rub

Use a pastry brush to lightly coat the ribs on the bone side with half of the mustard slather. Sprinkle with half of the rub. Repeat the process on the meat side.

Set up your smoker to cook using indirect heat at 230º to 250ºF. Place the ribs in your smoker, meat side up, and smoke until done, turning every half-time. For pork spareribs (including St. Louis style), that means turning 4 to 6 hours into cooking, turning again 2 to 3 hours later, and turning again 1 to 1½ hours later. For loin back (or baby back) ribs, turn 3 to 4 hours into cooking, again 1½ to 2 hours later, and again 45 minutes to 1 hour later.

How do you know if the ribs are done? Take two side-by-side ribs and pull them apart. If they tear easily, they are done.