Simple recipe for Sweet rib rub (French's Yellow Mustard & Brown Sugar?)

Unknown

When I was a kid my family used to smoke some awesome ribs that had a really sweeet flavor. My parents said they used French's Yellow Mustard and Brown Sugar. Has anyone tried this and can you expand on a simple recipe? I just got a BGE a month ago and am looking for a rib receipe to impress the kids, 4 yrs and 11 yrs old! I've done some searches in the archives but I feel like I'm looking for a neeedle in a haystack. Also, can you suggest some receipes for side dishes, baked beans, cole slaw etc.
Now, you probably think I'm going to ask you to cook for me too! I've always enjoyed grilling but never was interested in planning and preparation until I got the BGE so...thanks for you understanding if I seem a little lacking in knowledge here. [p]
NewEggCraig

Unknown

NewEggCraig,[p]I'm no expert on this but I saw none of the "usual suspects" helped ya so I had to throw somnething in. For all the side dishes I would go to the NakedWhiz site or the Submitted recipes on this site. Regarding the mustard and brown sugar. You would slather the whole rib (after removing any extra fat. And also the membrane from the bone side). The mustard adds a little flavor but mainly used to hold the rub on. The brown sugar is okay but be careful as you'll be cooking the ribs for 5-5 1/2 hrs and excess sugar will burn. Most Eggers use the 3-1-1 method. 3 hrs indirect with rub, 1 hour in tin foil with some liquid to steam (I use apple juice) and 1 hour direct with raise grid applying BBQ sauce every 15 minutes (again be careful as the ribs can burn during this step). You can expand on the rub with other ingredients other than those two. Some Kosher salt, some raw sugar, some chili powder, then add whatever else you like, cayenne pepper, cumin, basil, cinnamon.....on and on....whatever fansies your taste. Lastly, all this done at 250 degrees dome temp.[p]howard

Retired RailRoader

NewEggCraig,
The Yellow mustard and brown sugar are a good start for a rub. I highly reccomend Ray Lampe's - Dr. BBQ's Big-Time Barbecue Cookbook for rubs, main and side dish recipies. I am particularly fond of his Big Time BBQ rub and Big Time Hern rub. I would also recommend Paul Kirk's - Championship Barbeque, Mike Mills - Peace, Love, & Barbecue or Steven Raichlen's BBQ USA. These books also have excellent rubs, sides and main dishes.