Recipe information
Yield
4 to 6 Servings
Ingredients
2
2
1
3
2
2
1
1
1
2
1
1
3
2
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Preparation
Step 1
Stir peppercorns, mustard seeds, and cumin seeds in a small skillet over medium heat until toasted, about 2 minutes. Let cool. Put into a spice grinder with next 6 ingredients and pulse until finely ground. DO AHEAD Store in an airtight container for up to 3 months.
Step 2
Sprinkle half the dry rub onto ribs and massage rub into the meat. Transfer ribs to a rack set inside a rimmed baking sheet and refrigerate uncovered for at least 6 hours or overnight. Build a medium fire in one side of a charcoal grill and arrange a drip pan opposite the coals. (Alternatively, heat a gas grill to medium.) Whisk together vinegar, mustard, and brown sugar in a small bowl; set mop sauce aside. Add wood chips to coals or smokebox and brush grill grate with oil. Put ribs on grill so they sit over the drip pan; cover and cook over indirect heat, replenishing charcoal as needed and brushing with mop sauce occasionally, until ribs are tender and pulling away from the bone, about 2 hours. Transfer ribs to a baking sheet, sprinkle with remaining dry rub, and let rest for 15 minutes before serving.