Made this for Memorial Day family gathering and everyone raved about the ribs! I also let the meat sit overnight with the dry rub and baked in the oven. They were fantastic! The only change was, I used smoked paprika. We live in Kansas City and know our barbeque and this is the best!
This is the rub I always use. I'm a Texas girl living in New England with a Kansas boss so I am influenced by all different styles. I rub, sit overnight in fridge, bake in oven and pop under broiler with bbq sauce just until it's bubbly. I used the grill before, but they are perfectly cooked in the oven and feel the grill dries them out a bit.
This is by far the best dry rub I have ever tried outstanding outcome if you have the time and patience..
I was in a hurry and skipped the 24 hours in the fridge.. Didn't have enough Mustard so I didn't use...Had company and it's like a 100 degrees outside ,so decided on the oven....300 ° meat side up for 2 hours 15 mins to 2 1/2 hrs or till pork pulls from bone...Sauced with Mustard based BBQ sauce..once sauced put under broiler for 3 min or till bubbling..Boys and Girls this is absolute Delish...Enjoy
These ribs came out perfect. Soooooo tender and juicy. Great flavor from the rub. We were fighting for the last one in my house!!!!! Making again this weekend. Love them.
We really enjoyed this recipe robingracejohnson. The rub is awesome. I let the meat sit overnight and baked it in the oven. It's not bbq weather here yet. The baby back ribs were succulent and extremely flavorful. I used a good quality pepper bbq sauce which worked perfectly in this recipe. Thank you so much for sharing your wonderful recipe with all of us. Into my keeperbox this goes. Made for Pac 2011.