1/4 cup paprika
1 1/2 Tbsp freshly ground black pepper
1 1/2 Tbsp dark brown sugar, firmly packed
1 tsp salt
1 1/2 tsp celery salt
1 1/2 tsp cayenne pepper
1 1/2 tsp dry mustard
1 1/2 tsp garlic powder
1 1/2 tsp ground cumin
4-6 lbs pork ribs
Mop Sauce:
1/4 cup prepared mustard
1 cup cider vinegar
1 tsp salt
To make rub, combine paprika, black pepper, brown sugar, salt, celery salt, cayenne pepper, dry mustard, garlic powder, and cumin in a small bowl. Rub 2/3 of the mixture over all surfaces of the ribs. Place ribs in a large pan or baking dish, cover, and refrigerate at least 4 hours or overnight.
Preheat grill for indirect cooking over medium-high heat. To make mop sauce, whisk together mustard, vinegar, and salt in a small bowl; set aside. Arrange ribs on grill. Close lid and cook for 1 hour. Baste with the mop sauce. Cook 30 minutes longer, basting frequently. Remainder of rub can be sprinkled on at the end of cooking, if desired.
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