Doug Pepper, who has been smoking food for years, prefers to use meaty back ribs.
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2 sides pork back ribs
2 tbsp Dijon mustard
1/4 cup barbecue rub, store-bought or homemade
1/3 cup barbecue sauce
Brush ribs with mustard.
Sprinkle with rub. Place on grill when temperature is about 225 to 250 F.
Smoke for three hours, then try the break test: If you bend the ribs and they start to break, they’re done.
At this point, brush with barbecue sauce and continue to grill until ribs are well glazed – 15 to 30 minutes longer depending on heat of smoker.