Summer Breeze Ribs

The coating of yellow mustard--a technique borrowed from barbecue champions--makes the spice rub stay in place. Serve well-chilled coleslaw on the side.


Summer Breeze Ribs

by 2  people


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Servings: 6 servings
Prep Time: 20 mins
Total Time: 1 hr 35 mins

 
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Ingredients
  • 1/4 cup
    packed brown sugar
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  • 2 teaspoons
    seasoned salt
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  • 2 teaspoons
    chili powder
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  • 4 pounds
    pork loin back ribs or pork spareribs
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  • 1/4 cup
    yellow mustard
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  • 4 cups
    hickory or fruitwood chips
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  • 1/4 cup
    bottled barbecue sauce
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  •  
    Bottled barbecue sauce
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Directions
1.
In a small bowl combine brown sugar, seasoned salt, and chili powder. Brush ribs with mustard. Sprinkle brown sugar mixture onto ribs. Cover and refrigerate for 6 to 24 hours.
2.
At least 1 hour before grilling, soak wood chips in enough water to cover. Drain.
3.
In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above the pan. Sprinkle some of the drained wood chips over the coals. Pour 1 inch of water into the drip pan. Place ribs, meaty side up, on grill rack over drip pan but not over coals, or use a rib rack placed over the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or until ribs are tender, adding more coals and wood chips as necessary.
4.
Brush with the 1/4 cup barbecue sauce. Grill ribs for 5 minutes more. Serve with additional bottled barbecue sauce. Makes 6 servings.

Nutrition information
Per serving: Calories 244, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 57 mg, Sodium 810 mg, Carbohydrate 11 g, Fiber 1 g, Protein 27 g. Daily Values: Vitamin A 4%, Vitamin C 3%, Calcium 3%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet.
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Fred
Fred's Finest Baby Back Ribs

No offense to those chicken folks but here's the "finger lickin' good" meal. These ribs are mouth-happy perfection. The key is slow-roasting heat combined with moisture to create steam that melts away some of the fat and softens the meat. I like to start these in the oven, but if you prefer to do it entirely on the grill, I've provided that method too. No matter which way you start the ribs, finish them over direct heat to get a nice carmelization of the sauce.

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