Country Style Pork Ribs with Mustard and Dry Rub Marinade



Apply Yellow Mustard

We added a little twist to our usual Dry Rub for this dinner.  I've been wanting to try mustard as a rub for pork ribs for some time now, but I didn't want to miss out on the flavors of the Dry Rub.  So, we did both!  Using about 3 1/2 pounds of Pork Country Style Ribs, we rubbed the pork generously with regular yellow mustard, then added the dry rub and let them chill for about 5 hours.  The ribs were tender and  mouth-watering, juicy inside and just slightly crispy on the outside.  Even better, they only took about 30 minutes to cook on the grill.

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

3 - 4 lbs  Country Style Pork Ribs
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.

Dry Rub Mix


2 TB Garlic Powder 
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.