Ingredients

2 slabs loin baby back
pork ribs
Prepared yellow mustard
Ground black pepper
Hungarian paprika
Dark brown sugar
Salt
K.C. Masterpiece barbecue sauce (original)

Directions

Lightly rub ribs all over with mustard. Sprinkle lightly with pepper on both sides, then sprinkle generously with paprika on both sides. Crumble dark brown sugar onto both sides of ribs and press into meat. Place ribs on on rack, fat-side up, away from charcoal fire containing water-soaked hickory chunks. Smoke for 4 to 5 hours at 200 to 225 degrees. Check fire occasionally to prevent ribs from turning black. There is no need to turn ribs during cooking.

During last 30 minues, salt ribs and coat tops generously with barbecue sauce. Serve when cool enough to handle. Serves 6.