• 1 rack pork baby back ribs (approximately 2½ pounds)
• 2-3 tablespoons Dijon mustard or yellow mustard
• 3-4 tablespoons Killer Hogs BBQ Rub, or enough to generously coat both sides
• 2 tablespoons butter
• 2 tablespoons brown sugar
• ½ cup of your favourite BBQ sauce, or as needed
• White oak wood for smoking
• Hickory wood (optional, for a different smoke flavour)

Note: Brent demonstrates using mustard and Killer Hogs BBQ Rub. The butter, brown sugar, and BBQ sauce are added during the finishing stages. The quantities above are suggested estimates, not measurements provided in the original demonstration.