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Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Italian pasta organized by shape — which sauce belongs with which pasta
Dry Fino sherry — deglazing, cream sherry sauce, shrimp scampi
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Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Italian pasta organized by shape — which sauce belongs with which pasta
Dry Fino sherry — deglazing, cream sherry sauce, shrimp scampi
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about one hour before smoking, make the dry rub. combine sugar, paprika, mustard, salt, garlic, onion powder and coriander in small bowl; mix well. coat both sides of ribs with a little vegetable oil and sprinkle with seasoning rub. set aside at room temperature for 1 hour. heat charcoal or gas grill for indirect cooking at 230 to 250 degrees f. add drained wood chips, if using. place the ribs, meaty side down, over a drip pan and cook for 2 hours. if desired, spray both sides of ribs with apple juice. add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat. remove ribs from grill. double-wrap each rack in heavy-duty aluminum foil. return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. add more coals as needed to maintain temperature for a charcoal grill.