Directions

1. To a medium bowl add ½ cup brown sugar, 2 tablespoons smoked paprika, 1 tablespoon salt, 1 tablespoon ancho chile powder, 1 tablespoon black pepper (or use 1 ½ teaspoons for less heat), the granulated onion, 1 tablespoon granulated garlic, and the dry mustard. Mix thoroughly and set aside.
2. Prepare a smoker or grill for indirect (two-zone) low heat (250°F) as recommended by the manufacturer. For charcoal, arrange the coals on one side of the firegrate to create a hot and cool (indirect heat) zone. The ribs will go over the cool zone. For gas, preheat the grill with all the burners on, then turn off the center burner or one of the side burners. The area with no heat underneath it is indirect heat. If your smoker or grill uses wood chips, soak 1-2 cups pecan, cherry, apple, or hickory chips in water about 30 minutes while you build the fire, then drain. (If your cooker uses wood chunks, don’t soak them.)
3. While the smoker or grill heats, remove the membrane from the bony side of the ribs. Use either a butter knife or your finger to get under the membrane, then grab it with a paper towel, pull, and discard.