World's Best Smoked Ribs. Ever.

I am no barbecue rock star, but this recipe is amazing. I'd accept a pat on the back for it. LOTS of work. LOTS of time invested. But SO WORTH IT. Take my word for it. 

You need: 

3-4 racks of really good spare ribs

For the rub:

1/4 c. dark brown sugar

1/4 c. sea salt

1/4 c. sweet paprika

3 tbsp. ground pepper

1 tbsp. garlic powder

1 tbsp. dried onion flakes

1 tsp. cayenne

For the mop:

1/2 c. apple cider vinegar

1/2 c. water

4 tbsp. yellow mustard

3 tbsp. olive oil

1 tbsp. garlic powder

1 tbsp. chili powder

1 tsp. cayenne

Combine the rub spices thoroughly. In a small bowl, mix the mop ingredients. Slather the meat with a little extra mustard. Apply the rub to the ribs. If you choose not to use the mustard, rub the rub into the meat. Just sprinkle, though. Don't over apply - just put a little on. Fire up one side of the girl to 220 degrees. Put in your wood chips (pre-soaked in water) in a smoker can next to the flame. Close the grill and let the smoke being. Place a pan of hot water under the meat side of the grill. Place the spare ribs on the grill on the opposite side of the dire, bone side down, to begin cooking. Avoid the ribs touching. Close the lid. Check ONLY every 20 minutes or so and then mop each time - lightly and sparingly! These have to cook for about 5-8 hours. Looks for the meat to pull away from the end of the bones and the meat between the bones reads 205 degrees. Eat them and thank me.