- three or four pounds baby back or ribs
- a quarter cup Dijon mustard
- one teaspoon liquid smoke Optional
- half glass rub spices recipe below
- half glass Barbecue sauce Blue Hog barbecue sauce is my favourite.
FOR THE RUB SPICE:
- 4 4 cups dark brown sugar
- half cup ground or mild smoked paprika
- a quarter cup granulated garlic * WITHOUT garlic salt
- a quarter cup granulated onion * NO onion salt
- a quarter cup kosher salt
- a quarter cup black pepper
- a quarter cup ground cumin
- 1/8 cup ground width or chipotle pepper
- a quarter cup ground mustard
- 1/8 c cayenne pepper
Line a baking sheet with double layers of aluminum foil and place a wire rack to cool inside the pan. The grill allows the heat to circulate evenly on all sides of the ribs. Place the ribs on the grill.
In bowl, Mixing all dry ingredients also blend well to all ingredients are fully incorporate. Set aside one cup of dry paste and place the rest in an airtight container/jar to save for later use.
In bowl, combine mustard also liquid smoke. Brush a thin layer of the liquid mustard/smoke mixture on both sides of the ribs. Sprinkling dry paste on mustard also pat lightly so that paste sticks to meat. If wanted, seasoned meat can sit overnight in refrigerator, be sure to covering pan with foil.
Roast the ribs (watching carefully) for four to five minutes or until the dry sugar rubs together and the ribs brown.
Remove the ribs from the oven and set it to three hundred degrees F. Placing oven rack in center position. Once oven has heated to three hundred degrees F, placing rib pan (uncovered) in oven. If you are cooking ribs, grill the ribs for one and half to two hours. If cooking ribs, roast for 2½ to 3 hours. Halfway through cooking, cover the ribs with aluminum foil to prevent them from drying out.
Once the ribs are cooked with only thirty minutes remaining, lightly brush the ribs with barbecue sauce. Cover with foil and cook until ribs are tender when tested on thickest part of ribs.
Letting ribs rest, covered, for fifteen min.
To serving, cutting between bones to separate to individual ribs. Serve with additional barbecue sauce or your favoruite dipping sauce.