MEMPHIS DRY RUB RIBS....

2 racks baby back ribs (4 to 5 pounds)

For the rub

2 tablespoons paprika

1 tablespoon black pepper

1 tablespoon dark brown sugar

1-1/2 teaspoons salt

1-1/2 teaspoons celery salt

1 teaspoon garlic powder

1 teaspoon dry mustard

1 teaspoon cumin

1/4 teaspoon cayenne pepper

For the mop sauce (optional)

2 cups distilled white vinegar

1/2 cup water

1/2 cup Dijon mustard

1 tablespoon salt

2 cups hickory chips or chunks, soaked in cold water

1. Wash the ribs and blot dry. Remove the thin papery skin on the back of each rack of ribs. (Pull it off in a sheet with your fingers, using a corner of a dish towel to gain a secure grip.)

2. Combine the ingredients for the rub (the paprika, black pepper, sugar, salt, celery salt, cayenne, garlic powder, mustard, and cumin) in mixing bowl and stir with your fingers to mix. Rub 2/3 of this mixture on the ribs on both sides. Transfer the ribs to a roasting pan and let marinate for at least 4 hours, preferably overnight.

3. Set up the grill for indirect grilling and preheat to medium (about 350 degrees). Place a drip pan in the center. If using a gas grill, place all the chips in the smoker box or smoker pouch and preheat the grill to high. When smoke appears, lower the heat to medium. If using a charcoal grill, toss the wood chips on the coals.

4. Place the ribs on the grill over the drip pan and cover the grill. Cook the ribs until cooked, 1-1/4 to 1-1/2 hours. Start basting with mop sauce after 30 minutes, basting every 20 minutes. If using a charcoal grill, replenish the coals after 1 hour. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones.

5. Transfer the ribs to a cutting board or platter. Mop one final time with mop sauce and sprinkle with the remaining rub. Serve with your favorite barbecue sauce on the side.