Memphis bbg co dry rub

• 1 cup turbinado sugar, ground
• 1/4 cup kosher salt
• 6 tbsp spanish paprika
• 4 tbsp chili powder
• 2 tbsp granulatd garlic
• 1 tbsp onion powder
• 2 tsp ground cumin
• 2 tsp ground mustard
• 1 1/2 tsp cayenne pepper
• 1 tsp black pepper, coarse ground
• 2 tbsp yellow mustard
• 2 tbsp BBQ Sauce, for glazing, optional
• 2 1/4 lb baby back ribs

1. day before, mix rub.
2. for ribs remove membrane sprinkle 1 tablespoon rub then 1 tablespoon yellow mustard use mustard to help evenly distribute the seasoning, repeat for other side cover and refrigerate overnight.
3. smoke at 200F for 2 hrs curved side down, raise temp to 250, for about 2 1/2 hrs.
4. check temp, remove from smoker, for dry sprinkle 1 tbls rub.
5. for wet glaze with BBQ sauce

turbinado sugar, kosher salt, paprika, chili powder, garlic, onion, ground cumin, ground mustard, cayenne pepper, black pepper, yellow mustard, bbq sauce, baby back ribs

Taken from cookpad.com/us/recipes/337579-memphis-bbg-co-dry-rub (may not work)