SPICY BABY BACK MUSTARD RIBS

SPICY BABY BACK MUSTARD RIBS image

Yield 8 servings

Number Of Ingredients 25

Rub:
2 tablespoon dry mustard
3 tablepoons smoked sweet paprika
2 tablespoons aleppo pepper (can increase the smoked paprika and mustard by 1 tablespoon each if you cannot find this spice)
1 tablespoon kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne
1 teaspoon freshly ground black pepper
Mix in a bowl
Mop Sauce:
1 cup bourbon
1/2 cup vegetable oil
1/2 cup djion mustard
1/2 cup yellow mustard
1/2 cup whole grain mustard
1/4 cup brown sugar
1 teaspoon hot sauce
1/2 cup cider vinegar
2 tablespoons yellow mustard seeds or brown mustard seeds
1/2 cup water
4 garlic cloves minced
Mix in a large bowl
2 racks of baby back ribs
4 cups hickory chips soaked for at least and hour

Steps:

You first want to pat dry the ribs and then using a papertowel and a sharp knife pull up the connective tissue on the bone side of the ribs. You should be able to pull it off in sheets. If it is left on it will not melt and will be tough. At least an hour before cooking but up to overnight you can put the rub on the ribs. Using a gas grill with a smoker box, place the chips in the box and light it. then turn the opposite side on high for indirect heat cooking. If your grill does not have a smoker box, you can use aluminum foil packets with a few wholes punched in the top. Oil the grill grates and place the ribs away from the direct heat. You want the grill's temp to be between 250 and 300 degrees (F). Place the ribs on the indirect side and mop every 15 to 20 minutes. Each time turning the ribs over. Check the chips and replenish often to ensure the meat is getting smoked. In about 5 - 6 hours you will see the meat shrinking away from the bones. That is when it is done. let it rest for at least 30 minutes before slicing.