|Apply Yellow Mustard|
This is the same Dry Rub Mix that we use when we smoke Pork Butt or Chicken Quarters and it worked equally well on the country ribs. It's the perfect balance of flavors for a slow roast in the smoker. Enjoy!
|Apply Dry Rub Mix|
French's Yellow Mustard
Dry Rub Mix
Place the ribs in a glass baking pan and coat generously with yellow mustard.
Next, sprinkle on the prepared dry rub mixture and rub into the meat, making sure to coat evenly. Refrigerate for at least 2-3 hours, but 5 hours worked great for this batch.
Heat grill to about 325 - 350 degrees. Cook ribs on low to medium heat for about 30 - 40 minutes or until juices run clear.
** NOTE: For an extra layer of flavor, combine a 1/2 cup of apple juice and 1/2 cup apple cider vinegar in a plastic squeeze bottle. Drizzle the mixture lightly onto the ribs during the last 15 minutes of cooking. This adds a touch of sweetness to the ribs and helps caramelize the exterior.
1 TB Onion Powder
1 TB Freshly Ground Black Pepper
2 TB Paprika
2 TB Sugar
1 TB Salt
1 1/2 tsp Dry Mustard
1 TB Seasoned Salt
Combine all ingredients in a glass bowl.