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Wednesday, November 14, 2012

Dry Rubbed Pork Ribs with Georgia Mustard BBQ Sauce

I love ribs!  Any time I can find ribs on sale, I will pick up at least one slab.  And it's not just the love of eating them either....I love experimenting with different ways of flavoring them, cooking them, and of course, saucing them.  Although I love the way ribs come out when I've done them in the smoker, I have less and less patience these days for that method.  Not to say I won't get that back, I've just been working extremely long hours over the last two months and, honestly, even on the weekends I want quick fixes for our meals.  I've grown to really like the grilling method I have found, so I'll keep doing it that way for now.  You may find a way you enjoying cooking them and use that instead.. that's what's great about cooking - do what you like, not what I like ... unless what I like is what you like, of course :)

I used to really only like my ribs sauced... than I realized how wonderful they can be when they are naked.  Naked ribs can be dipped in any sauce imaginable, so of course, I was an instant convert.  These ribs were really for Chris... he adores his ribs with just a dry rub and some of his favorite bbq sauces are mustard based... so needless to say, these were a big hit!

Dry Rubbed Pork Ribs with Georgia Mustard BBQ Sauce
Dry rub recipe adapted from Chris Lilly
BBQ sauce recipe adapted from
Printable Recipe 
1 slab pork ribs
For the dry rub -
2 teaspoons Country Bob's seasoning salt
1 1/2 teaspoons paprika
1/4 teaspoon cayenne pepper
2 teaspoons brown sugar
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dry mustard
1/4 teaspoon cumin
For the bbq sauce -
1/4 cup yellow mustard
2 Tablespoons brown sugar
1 Tablespoon apple cider vinegar
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Tabasco sauce
1/8 teaspoon celery seed

In a small bowl, mix together all the ingredients for the dry rub until well combined.  If you need to, trim the ribs of any back silver lining or excess fat.  Rinse and pat dry.  Sprinkle and rub in the dry rub on both sides of the ribs.  Wrap in plastic wrap and place in refrigerator for 2 hours.

Meanwhile, in a small sauce pan over medium heat, add all the ingredients for the bbq sauce.  Stir to combine.  Bring just to a boil and reduce heat to low.  Simmer for 5 minutes, stirring occasionally.  Remove from heat and allow to cool.

Preheat grill to 300 degrees F.  Remove ribs from plastic and wrap loosely in aluminum foil.  Place ribs in foil over indirect heat and grill for 1 hour, rotating packet at least once.  Remove packet from grill and carefully remove the ribs.  Crank the heat up on the grill to 325 and place the ribs over direct heat.  Grill for 8-10 minutes per side.  Remove and allow to cool before cutting.  Serve with bbq sauce and enjoy!!

One Year Ago:  Grilled Jalapeno Tartar Sauce
Two Years Ago:  Chorizo and Eggs


StephenC said...

I have been a fan of Memphis dry ribs ever since my first visit there in the early 80's. The addition of the bbq sauce here sounds like a great idea.

Lea Ann (Cooking On The Ranch) said...

Look at this!!!!! We just had mustard bbq sauce for the first time our lives last night. From a restaurant, and of course I was planning to google it to make it at home and voila, here it is. We really liked it and both of us were surprised that we had never seen it offered anywhere. Must not be a "Denver Thing". Thanks so much for this recipe.

Chris said...

I have enjoyed mustard based Q sauce on pork and chicken but for some reason, I have never tried it on ribs. I wouldn't likely use it as a glaze but as a dipping sauce the way you used it, great idea.

Big Dude said...

Looks like some tasty ribs Jenn. Like Chris, I've never tried mustard on ribs.