The rub should always reflect your personality; tonight I used four tablespoons of brown sugar as the base then added two teaspoons of chili powder, paprika, a teaspoon of garlic powder, onion powder, dry mustard and cumin along with S and P.........always taste and adjust to suit your clan!!! Let the rubbed ribs sit for two hours in the fridge! Add cayenne if you like a bit more spice.
Marvelous Mustard Sauce for Country Pork Ribs
1 cup packed brown sugar
2/3 cup white vinegar or 2/3 cup cider vinegar1/2 cup onion, chopped1/3 cup spicy brown mustard2 garlic cloves, minced2 tablespoons honey2 teaspoons liquid smoke1/3 teaspoon celery seed
I set the Big Green Egg up for indirect heat at 275 and let them go for three hours with some hickory chunks in the lump charcoal for some zip! These aren't really ribs but meaty chunks of good pork. Served tonight with homemade garden potato salad and mushrooms with asparagus.....a yummy fall BBQ!!! All the best from Dr. T
