CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Vegetables |
|
Bbq, Main, Meats |
6 |
Servings |
INGREDIENTS
6 |
lb |
Pork ribs |
|
|
Vegetable oil |
1/2 |
c |
Spicy; brown mustard |
2 |
tb |
Dry mustard |
1 |
ts |
Onion powder |
1/2 |
ts |
Garlic powder |
1/2 |
ts |
Black pepper |
1 |
tb |
Spicy; brown mustard |
3 |
tb |
Honey |
1/4 |
ts |
Cayenne |
INSTRUCTIONS
MUSTARD RUB
HONEY MUSTARD GLAZE
One day in advance- coat ribs lightly with oil and apply rub. Refrigerate
overnight (12-16 hours). Next day- smoke ribs at 200-220F 4-5 hours. Apply
glaze 20 minutes before removing from pit.
Recipe by: Chile Pepper Magazine 4/98
Posted to bbq-digest by Kit Anderson <[email protected]> on Feb 26, 1998
A Message from our Provider:
“Nothing ruins the truth like stretching it.”