Mustard Dry-Rubbed Ribs

Oh Good Morning Everyone! It feels good to be back! I’ve been out of town soaking up some R&R on the beach. I’ve also been having some problems with .php and slow uploading on the backend of the blog… if you know anything about that, feel free to give me a shout. It’s still pretty foreign to me but I’m learning!


While I’ve been off the map, I’ve been cooking and eating lots of amazing food! I’m so excited to share it all with you. Since its Friday, I thought you all might want to fire up your grills this weekend for a BBQ. This was my first time grilling ribs, and despite a few missteps at the beginning, they turned out great! Perfect for a family style dinner. I adapted this recipe from Garden&Gun .

First, I started off making the wet sauce or mopping sauce. You mop this on the ribs once they are on the grill. For the wet sauce, you’ll need:
1 1/2 cups cider vinegar
2 tbsp ketchup
2 tbsp yellow mustard
1 tbsp brown sugar
1 tbsp red pepper flakes

Whisk this all together and give it a taste test. Add more spice or ketchup to your taste. Cover and let this sit in the fridge until you need it.

This recipe is for 1 rack of spare ribs. I quadrupled this recipe for our feast!

For the dry rub, you’ll need:
2 tbsp kosher salt
2 tbsp chili powder
2 tbsp paprika
1 tbsp black pepper
1 tbsp dry mustard (I added more!)
1 tbsp brown sugar
1 tbsp cumin
1 tsp garlic powder
1 tsp steak seasoning

Mix all of this together. I didn’t measure everything out exactly, it’s totally up to you. You can get creative with the spices. Use what you already have in your kitchen!

Massage the dry rub into the meat. Try and evenly cover the entire surface.

After you’ve massaged the meat, wrap it tightly in Saran wrap. This is much easier with two people!

That’s teamwork right there!

Let the ribs marinate in the fridge overnight if possible. I let mine marinate for about 3 1/2 hours and they still turned out tasty. But the longer they marinate the better!

After a few hours, it’s time to fire up the grill! You will need approximately 3-4 hours to complete this process.

Keep the grill on low heat, around 225 degrees.

This is where I made a mistake. I layered the meat too close together and trapped all the heat. Rookie mistake. The grill got super hot, super fast. Luckily we were keeping an eye on it, as you always should! We turned down the heat, spaced out the ribs and everything was ok. Put the ribs on the grill with the meaty side on top.

See that temperature creeping up. Try and keep it right around 225 degrees.

About every 25-30 minutes, mop the wet sauce all over top the ribs. Continue to do this for about 3 hours.

It was touch and go for a while…you can see me nervously googling to make sure we didn’t mess it up too badly!

We got everything straightened out and dinner was delicious! These ribs were tender and had just the right amount of spice. The wet sauce really kept the moisture in the meat. It gave these ribs just a slight crunch too.

It was a great 4th of July dinner! It’s perfect for any backyard BBQ though! We served up these ribs with elotes, mashed red potatoes and sautéed veggies.


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Natalie Paramore

The places I go, the things I do and what I eat.

July 24, 2012



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