Remove the tough membrane from the bone side of the slab. It makes the ribs easier to eat. It also allows the flavor of the dry rub to get inside the rib meat, rub mustard all over the entire ribs all sides.

Season all sides of the slab with a generous coating of the dry rub mix. Once seasoned, just roll the ribs up tightly to let the flavor soak in, over night.

I use a vertical electric smoker but you can use whatever type of smoker you like, just keep the temperature in the 225 to 250 degrees range, if using a vertical smoker, fill the water pan with hot water.

Use a few chunks of hickory wood for smoke, at the beginning 2 to 3 hours only, after that the juices are all sealed in.

Smoke the ribs for about three hours, then wrap ribs in foil and place in the oven at 225 to 250 degrees for 1 1/2 to 2 hours, check for doneness. They need to be tender, but not to the point of falling-apart. The meat of your perfect baby-back ribs will be pink all the way through (colored that way because of the smoke, not because they are raw), and slight firm, yet still tender enough to pull from the bone easily.

Enjoy your ribs!