Pat the ribs dry and trim and loose pieces or fat

Remove the membrane from the back of the ribs.

Rub the ribs with mustard

Mix the PK rub and Erubtion with salt in a small bowl

Sprinkle evenly on the front and back of both racks of ribs

Wrap in plastic wrap and chill in fridge 4 to 8 hours.

Prep your barrel smoker for a temp of 275-300 degrees with your charcoal stacked to one side of the smoker.

Allow the grill to come to temp while you secure the ribs with the hanging hooks, about 2 ribs down.

Add wood chunks to the barrel smoker for added flavor.

Hang the ribs according to your barrel smokers directions on the cooler side of the grill.

Return the lid

Check the ribs after 1 hours and then every 30 to 45 minutes after that.

The baby back ribs will cook in about 2 ½ to 3 hours.

In the last 15 minutes of cooking, carefully remove the ribs from the cooker. Add the grill grate to the barrel.

Brush the ribs with bbq sauce and return to the cooker to let the sauce set.

Temp the ribs to make sure they are cooked through to 195 - 205 degrees F.

Remove from heat, tent with foil and rest 5 minutes.

Carefully run your blade along the rib bones to slice off portions or individual ribs and serve with additional bbq sauce if desired.