• 1/4  cup packed brown sugar
• 2  teaspoons seasoned salt
• 2  teaspoons chili powder
• 4  pounds pork loin back ribs or pork spareribs
• 1/4  cup yellow mustard
• 4  cups hickory or fruitwood chips
• 1/4  cup Sweet Baby Ray's bbq sauce

Directions

1. In a small bowl combine brown sugar, seasoned salt, and chili powder. Brush ribs with mustard. Sprinkle brown sugar mixture onto ribs. Cover and refrigerate for 6 to 24 hours.

2. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain.

3. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above the pan. Sprinkle some of the drained wood chips over the coals. Pour 1 inch of water into the drip pan. Place ribs, meaty side up, on grill rack over drip pan but not over coals, or use a rib rack placed over the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or until ribs are tender, adding more coals and wood chips as necessary.

4. Brush with the 1/4 cup barbecue sauce. Grill ribs for 5 minutes more. Serve with additional bottled barbecue sauce. Makes 6 servings.