Barbecue St. Louis Pork Ribs

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2 teaspoons paprika

1 1/2 teaspoons whole black peppercorns

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 teaspoon cayenne pepper

1/4 teaspoon freshly grated nutmeg

3 slabs St. Louis style ribs, 2 to 3 pounds each

4 tablespoons kosher salt

1/3 cup spicy brown mustard

Special equipment: Smoker, 4 ounces hickory or oak wood chunks or chips

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