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Back Ribs, Mustard, Rub, Temp and Time???

Gloria
Gloria Posts: 161
edited November -1 in EggHead Forum
We're gonna cook the ribs tomorrow to be eaten around 6:00 p.m. Would like to try the mustard "slather". Should I go ahead and do the mustard and dry rub on top of that tonight? Also was planning on cooking them at 300......will 3-4 hours be enough? Am going to use the v-rack with a drip pan underneath. Any good advice will be appreciated. Have a greath Fourth everybody!!!

Comments

  • Gloria, I usually don't slather too much ahead of time, maybe a few hours. I do th emustard first then the JJ's but that's me.[p]I do indirect over a drip pan filled with water and cider vinegar (probably doesn't do a darn thing but it smells good!)I throw a few chunks of apple or pecan wood in there for smoke flavor. If you can't find those, hickory works okay, but its a little strong IMHO.[p]250-275 works for me, but I've never had them go longer than three hours. I've read much longer times on here, so I do know what I'm doing different than everybody else but they're always awesome ribs.[p]Good luck and let us know how they turn out!

  • DavidR
    DavidR Posts: 178
    Gloria,[p]I like to use K.O.C.'s buttermilk/mustard "goop". Take a cup of buttermilk, a cup of mustard, and half a cup of rub. Mix it all together, and slather it on. I've tried many ways to do ribs, and that seems to be one that everyone likes the best.