Sweet & Smoky Baby Back Ribs

Prep your charcoal grill for indirect grilling. Place charcoal in the bottom of half of the grill, leaving the other side of the grill empty. Get the charcoal going nice and hot. The ribs will go over the empty side.

Season ribs:
To make the seasoning blend, combine all dry rub ingredients (except mustard and the ribs, of course!) in a medium mixing bowl. Whisk dry ingredients together until well blended.

Spread the yellow mustard over the entire rack of ribs, front and back. Then coat the entire rack of ribs, front and back, with the seasoning blend. Place ribs on the grill over indirect heat (on the side without the charcoal) and cover with the grill lid.

Mopping sauce:
Smash garlic cloves and roughly chop the onion and combine the remaining sauce ingredients in a grill safe cooking container/pot. Place the pot on the grill and let simmer on indirect heat for about 30 minutes. Use this as your mopping/basting sauce for the ribs while they cook.

Add 2-3 medium/large hickory wood chunks to the hot charcoal side of the grill every hour or so. Cook the ribs for 4 hours, all of this time over indirect heat. Just make sure your coals stay hot and you keep adding the wood chunks regularly.