The Best Baby Back Ribs
 

Recipe courtesy Melissa Cookston, Memphis Barbecue Company
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Two meaty baby backs with out the membrane
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Rubbed slathered with mustard and evenly distributed into the fridge for 3-hrs. the recipe calls for overnight
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On the grid indirect @ 225* sprayed every hr. with Apple juice and apple wood for smoke
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It rained for the last 2-hrs.
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Served with kale and twice baked potato these BB Ribs are the best ribs I cooked They are spicy sweet

Recipe:http://www.esquire.com/the-side/food...omen-3#slide-3

Thanks for looking

Ross

Looks good enough to eat!, Thanks for sharing!

I'd love me some ribs right now!

Ross those look great!! Thanks for the recipe and for the post!!

Those look fantastic!

Great looking ribs, nice job! :thumb:

Lookin Good Doc!

I've had Memphis BBQ Company's ribs and they're dang good. Those look great too. Congrats!

:clap:

I usually put the mustard before I apply the rub. I noticed that you put the mustard after the rub. Just wondering if that makes any difference.

Very nice Ross! I'm going to have to try that too soon.

From what I read on another thread, Melissa's believes that mustard on the out side of the rub forces the rub into the meat. She doesn't think the mustard can be tasted once the ribs are done.

What is your take on her thinking re: mustard Ross?