OK, you dragged it out of me
Rib and quantity of your choice
Rub (Thanks to Steven Raichlen), mix the following:
3 tbsp paprika
2 tsp hot red pepper flakes
2 tsp mustard seeds
3 tsp kosher course salt
2 tsp black pepper
2 tsp brown sugar
1 tsp celery salt
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp cumin
Remove the sinewy skin from the back side.
Rinse ribs and pat dry with paper towels.
Apply rub liberally to both sides.
Wrap them in plastic wrap and place them in fridge overnight or at least 4 hours.
Favorite smoking material; for these I like hickory.
(Note, these directions work on my electric smoker, so others will need to adjust as needed.)
Smoke at 225 for 4-6 hours. Meat thermometer should read at least 160 degrees in thickest part of the rib. For a more fall off the bones tender, go to 180 degrees.
If you have a water bowl in your smoker, start dry and add about 1 cup of water at about the 3 hour point for a little moisture and allow the ribs to finish dry with a nice dry bark. I like to serve them with sauce on the side.