| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Barbecue ma, Barbman1 |
2 |
servings |
INGREDIENTS
| 4 |
lb |
Pork backrib |
| 2/3 |
c |
Yellow mustard |
| 1/3 |
c |
Cola |
| 1 |
tb |
Ground black pepper |
| 1 |
tb |
Garlic salt |
|
|
Barbecue sauce; optional |
INSTRUCTIONS
Peel the membrane off the back of the ribs. Mix the wet and dry
ingredients together. Rub the marinade onto the ribs. Cover or wrap
with plastic wrap and refrigerate overnight.
Prepare the grill for the indirect method of cooking. Put ribs on
grid or in a rib rack. Cook at 275 degrees for three hours and
fifteen minutes.
Mop on bbq sauce after ribs are taken out of the grill. Serve. NOTES
: You can tell when the ribs are done by using the "pinch" test. Use
your index finger and thumb...Pinch the rib meat between the bones.
If you can easily touch your thumb and index finger together, the
ribs are done.
Recipe by: Rich Davis-KC Masterpiece Restaurant and Ribman.net
Converted by MM_Buster v2.0l.
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