Ingredients
1 babyback pork ribs
1/4 cup mustard
1 cup bbq sauce of choice
Method
Sources
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Recipe1M+
dataset
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Recipe1M+
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Hickory chunks — classic American barbecue smoke flavor
Memphis-style dry rub — ribs, pulled pork, brisket, chicken
Stand ribs upright — fit more racks in smoker or grill
Offset stick burner — traditional low-and-slow barbecue smoking
Apple wood — mild, sweet smoke for poultry and pork
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Hickory chunks — classic American barbecue smoke flavor
Memphis-style dry rub — ribs, pulled pork, brisket, chicken
Stand ribs upright — fit more racks in smoker or grill
Offset stick burner — traditional low-and-slow barbecue smoking
Apple wood — mild, sweet smoke for poultry and pork
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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sm. wood chips of choice over fire in any pit, i use metal rnd. cake pan peel membrane from bottom of rack (very imp.) pat ribs dry with pap.twl. rub with mustard all over mix dry ing. in cup, sprinkle over ribs entirely and pat place ribs away from direct fire on pit and keep at 250 to 300f for 3 hrs. pull from pit, baste heavy with sauce, foil wrap well, back in pit or oven at same temp for 2 hrs. pull, unwrap, baste heavy, back in pit for 1 hr. pull and serve, be careful pulling they will be tender