Mustard Prime Rib

Plain mustard will work just fine. I like to mix a little Worcestershire into it.

I have done dijon mustard with some garlic and coarse ground pepper with good results.

I ran across this recipe a few years back in Bon Appetite and have done them many times. They are VERY good. The brine adds a new dimension.


BROWN(E) SUGARED PORK RIBS

Origin: Rick Browne

Alterations By: Frank Cremer

Imported From: www.barbecueamerica.com

Yield: 4-8 servings


Ingredients:


● 2 racks pork ribs
● 1 cup yellow mustard
● Key West Sauce (seperate recipe)

Brine:
● 1/2 cup brown sugar, packed
● 3 tbsp. coarse salt
● 2 cups warm water
● 2 cups light beer (like Corona)
● juice of one lemon
● juice of one lime
● 3 tbsp. olive oil

1st. Rub:
● 2 tbsp. summer savory
● 2 tbsp. granulated garlic
● 2 tbsp. paprika
● 1/4 tsp. ground cloves
● 1/2 cup brown sugar

2nd Rub:
● 1/4 cup brown sugar
● 1 tsp. cayenne pepper
● 1 tsp. dry yellow mustard

Directions:

The night before, place ribs in a 2-gallon sealable plastic bag. Mix the brine ingredients in a large bowl, stir well, and then pour into the bag. Refrigerate overnight, turning the bag occasionally.

Drain the ribs, discarding the brine liquid, pat the ribs dry, and then slather them with prepared yellow mustard rubbing it into the flesh on both sides, and then set aside. In a medium bowl mix the 1st. rub ingredients well and sprinkle racks of ribs generously with half of rub mixture, set aside other half. Dry marinate the coated ribs for 1 hour.

Meanwhile, set up for an indirect cook at 250℉ using cherry or hickory chunks. Cook the ribs for 2-3 hours, turning two or three times.

When the ribs are tender, and the meat has shrunken back from the bones by 1/4 inch or so, remove the ribs to a large double-layer sheet of heavy-duty aluminum foil. Sprinkle meat side only of the ribs with the 2nd. rub. Seal the ribs in the foil and place back on the grill for 20 minutes.

Remove the ribs from the grill, cut them apart, and serve on a heated platter with a tangy barbecue sauce on the side, accompanied by coleslaw, baked beans, and cornbread or corn muffins.