Make the dry rub by mixing all ingredients EXCEPT ribs, vinegar, brown sugar and mustard.
Make the baste by heating and mixing the vinegar, mustard and brown sugar.
Remove the membrane on the back (bone) side of the ribs by working a butter knife under the membrane and peel it off (this may take some work). Coat the ribs liberally with the dry rub, wrap them in plastic rap and allow them to sit chilled for 4 hours.
Prepare grill* with a hickory filled wood chip smoker box and preheat to lowest setting. Place ribs on grill bone side down away from the direct heat, if possible. Baste with the ribs approximately every 30 minutes. Cook on lowest heat for 2-3 hours until 165 on an internal thermometer (or the rack bends easily). Wrap in foil and allow to sit for 30 minutes. Slice each individual rib.
*If you have a smoker, it is the better option!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (431g)|
|Recipe Makes: 4|
|Calories from Fat: 736 (61%)|
|Amt Per Serving||% DV|
|Total Fat 81.8g||109 %|
|Saturated Fat 29.9g||149 %|
|Monounsaturated Fat 36.9g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 275.6mg||85 %|
|Sodium 511.5mg||18 %|
|Potassium 1008.9mg||27 %|
|Total Carbohydrate 60.9g||18 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 58g|
|Protein 56.8g||81 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1210
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