6 racks pork ribs (4 to 6 pounds baby back ribs or 6 to 8 pounds spare ribs)
1/4 cup paprika
1 1/2 tablespoons freshly ground black pepper
1 1/2 tablespoons firmly packed dark brown sugar
1 tablespoon salt
1 1/2 teaspoons celery salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground cumin
For the mop sauce (optional):
2 cups cider vinegar
1/2 cup yellow ballpark mustard
2 teaspoons salt

Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers. Combine the ingredients for the rub in a small bowl and whisk to mix. Rub two thirds of this mixture over the ribs on both sides, and then transfer the ribs to a roasting pan. Cover and let marinate, in the refrigerator, for 4 to 8 hours.
Set up the grill for indirect grilling. That means turn on one side of a gas grill to medium, or place all coals on one side a light to medium.
When ready to cook, oil the grill grate and arrange ribs on non heated side, cover and cook for one hour. Meanwhile prepare the mop sauce. Mix it all together. When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce. Continue cooking and basting for 30 minutes to an hour or until the meat has shrunk back from the tips of the bones and is tender.

Sue