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Re: Ribs
- 1/4 cup paprika
- 1 cup firmly packed dark brown sugar
- 1 Tbs freshly ground black pepper
- 1 Tbs sea salt
- 1 tsp cayenne pepper
- 1 tsp dry mustard
- 1 tsp garlic powder
- 4-6 lbs. pork ribs (if a slab, separate into individual portions, 2 to 3 rib sections)
- Rub 2/3 of misture over all surfaces of ribs. Place ribs in a large zip-lock baggie and refrigerate overnight. Save the remainder of mixture. Remove the ribs from the fridge about 4 hours prior to grilling.
- Preheat gas or charcoal grill for indirect cooking over medium heat. (I have used a smoker method and this method. The family likes this way better).
- Make the basting or mop suace by whisking together over low heat:
- 1/4 cup prepared yellow mustard (or 1 Tbs mustard powder)
- 1 cup cider vinegar
- 1 cup apple cider
- 1/2 tsp crushed red pepper (optional)
Arrange ribs on grill, bone side down to start. Close lid and cook 1 hour. Baste with mop sauce and cook 30 min. longer, basting every 15 minutes. Remainder of rub can be sprinkled on at end of cooking, if desired.
Enjoy!
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Dale 
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