Baby Back Ribs with Coca-Cola BBQ Sauce

In a small bowl, mix together all the ingredients. Set aside 2 teaspoons for the basting mixture.
Trim any excess fat from the ribs and remove the membrane.

Evenly cover the ribs with a light coating of mustard and season them all over with the rest of the rub. Let stand at room temperature for 30 to 60 minutes.
Meanwhile, prepare a grill or smoker for indirect cooking over very low heat (250° to 300°F | 120° to 150°C).

In a small saucepan or skillet over low heat, warm the butter and vinegar until the butter melts. Stir in the reserved 2 teaspoons rub. Remove from the heat.

Brush the grill or smoker cooking grates clean. Add the wood chunks to the coals or the smoker box and close the lid.
When smoke appears, grill the ribs, bone side down, over very low indirect heat with the lid closed for 1 1/2 hours. Maintain the temperature between 250° to 300°F (120° to 150°C).

Meanwhile, in a medium saucepan over medium-high heat, combine all the sauce ingredients and bring to a gentle boil, stirring often.
Reduce the heat to low and simmer until the mixture thickens and coats the back of a spoon, stirring occasionally, 15 to 30 minutes. You should have about 1 1/2 cups sauce.

When the ribs have cooked for 1 1/2 hours, swap the positions of the racks for even cooking. Lightly baste both sides of the ribs with the butter mixture.
Continue cooking the ribs, bone side down, over very low indirect heat, with the lid closed, for 1 1/2 hours more.
After 3 hours, quickly brush both sides of the ribs with some of the sauce and immediately close the lid to maintain the temperature. Continue to cook the ribs, bone side down, over indirect very low heat for 15 minutes more.
Check for doneness. The meat should have shrunk back from the ends of most of the bones by at least 1/4 inch (6 mm) and the ribs are done if, when you pick up a rack at one end with tongs and bend it, the meat near the middle begins to tear from the bones. If it hasn’t, continue cooking for about 15 minutes more.
Lightly brush each rack again on both sides with more sauce.
Remove the ribs from the grill, lightly brush with more sauce, and cut between the bones into individual ribs. Serve warm with the remaining sauce on the side.