Did this formula and they were great. Going to do them for Christmas on spare ribs.
October 31 2009 Smoked ribs. First put mustard rub on ribs then put dry rub on ribs and wrapped
in cling wrap and into frig over night.Outside temp 45.
Mustard sauce;
1 12 oz can flat beer
4 cups yellow mustard
1 tbsp tabasco
1/2 cup brown sugar
1 tsp sea salt
1 tsp black pepper
Rib rub;
1/2 cup paprika
1/2 cup kosher salt
1/2 cup brown sugar
1/2 cup granulated garlic
6 tbsp granulated onion (Chopped dry minced onions)
1/4 cup chili powder (2 small bottles)
1 tbsp black pepper
Took out and let get to room temp. Preheated smoker to 280 then turned down to 225 and
smoked for 3 hours,(2 mes.2 app,1 m,1,a,1m,2a) Take out of smoker and wrap in foil with
apple juice. Put back in smoker for 1 hour. Take out of foil and put barbeque sauce on
them and back into smoker for 1 hour. The ribs will stiffen back up and the sauce will set.
The meat will pull back from the bone when done. Take a toothpick and check between ribs to
see if done. Ribs were super. Don't change a thing.
