* Ingredients :
°3-4 pounds baby back or ribs
°¼ cup Dijon mustard
°1 teaspoon liquid smoke Optional
°½ glass rub spices recipe below
°½ glass Barbecue sauce Blue Hog barbecue sauce is my favourite.
+FOR THE RUB SPICE:
°4 4 cups dark brown sugar
°½ cup ground or mild smoked paprika
°¼ cup granulated garlic * WITHOUT garlic salt
°¼ cup granulated onion * NO onion salt
°¼ cup kosher salt
°¼ cup black pepper
°¼ cup ground cumin
°1/8 cup ground width or chipotle pepper
°¼ 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 1 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 4-5 minutes or until the dry sugar rubs together and the ribs brown.
Remove the ribs from the oven and set it to 300 degrees F. Placing oven rack in center position. Once oven has heated to 300 degrees F, placing rib pan (uncovered) in oven. If you are cooking ribs, grill the ribs for 1½ to 2 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 30 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 15 min.
To serving, cutting between bones to separate to individual ribs. Serve with additional barbecue sauce or your favoruite dipping sauce.
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