|Photo courtesy of the Cooking Corner.|
For maximum flavor and tenderness, the ribs were smoked for a few hours and then finished in the oven covered in foil. That works every time.
|Ribs rubbed with mustard.|
1 slab spare ribs
8 T. mustard (4 ea. side)
4 T. BBQ dry rub or seasoning (2 ea. side)
2 T. course ground black pepper
1 T. garlic powder1/2 beer or cola
Bring ribs to room temperature (about 2 hours).
Spread good old yellow mustard over ribs, coating well. (I used a spoon.)
Sprinkle spices liberally on mustard. Flip ribs and repeat process.
Let sit 30 minute to 1 hour while preparing coals and smoker. (I put inside an OFF oven.)
|Seasoned ribs ready for smoker.|
Smoke 4 hours at 275 degrees.
Lay a large sheet of sprayed foil on baking sheet and place ribs on foil. Remove to kitchen.
Preheat oven to 250 degrees. Pour liquid around bottom of ribs and pull foil around ribs, sealing.
|Ribs off the smoker.|
Cook ribs in oven an additional 3 hours until meat pulls away from the bone and are tender. Remove from oven, open foil and let rest 15-20 minutes. Serves 4-6.
|Ribs out of the oven|