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Remove the membrane from the backside of the ribs, then lightly coat
the ribs with with yellow Frenches mustard on both sides, coat with
rub first if you want to add a rub to add even more flavor. The
vinegar in the mustard helps tenderize and it forms into a nice crust
with NO mustard taste at all. Try it.
Let it sit for 1-3 hrs in the frig before cooking at 350-360
deg. I added the hickory on the ceramic
deflection plate, and it did provide some smoke for awhile.
I had only 3 hrs to do these ribs so I decided to try a variation of
the 3-1-1 method I normally use. These will go 1-1-1
and that is 1 hr indirect at 350
deg, 1 hr in foil at 325 and 1
hr indirect and adding sauce at 325-350 deg. These were
190 deg meat temp - PERFECT !!!!!!! This will be done again for
guests !!!!
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