Baby Back Ribs

[Ross in Ventura]

Seasoned with a yellow mustard Dizzy Pig Raging River and Red Eye Express.

On the Egg @ 200* for 4 hrs. over Apple Cider Vinegar.

Served with Roasted Brussel Sprouts and Garlic and saut'e Mushrooms. This was a wonderful meal this is the first time I have used These spices on ribs

Thanks for lookin!

Ross

 

[Happy Hapgood]

That all looks Great Ross!

 

[Springram]

Fantastic!

 

[T&S BBQ]

I'll take a plate

 

[IamMadMan]

Nice job Ross.....

 

[Joe Black]

Great BB's.

 

[cowgirl]

Great to see you posting Ross! Looks wonderful!

 

[Decoy205]

Great looking plate!

 

[Bigbears BBQ]

Very nice I'll take a couple of those bones.

 

[Insane_Crew]

Very nice work.

 

[mattmountz94]

I'll take two plates :-D

 

[northeast bbqer]

Looks great Ross! Brussels sprouts look awesome too - nice char you got there. Really brings out the flavor.

 

[Roguejim]

My kind of ribs.

 

[Melissaredhead]

You had me at Brussels sprouts.
Oh and ribs!
Great cook!

 

[Ross in Ventura]

Great to see you posting Ross! Looks wonderful!

Thanks Jeanie, it's good tobe posting again

Ross

 

[Bob C Cue]

It all looks good! Love me some schrooms!

 

[Chitown_hillbilly]

Ribs look great, shrooms too!

I've never used mustard. Has anyone ever done a side by side with and without? Does it add to the flavor profile, or something else I'm missing. I know a lot of people have used it, just curious if I'm missing out.

 

[Porcine Aviator]

LOOKING GOOD!

I see that the "It's in the sauce" joint has reopened on Main Street & Catalina. Tried it yet?

 

[SmokinCW]

I'm not familiar with those rubs. What are they and how did they taste? Pics are awesome. Thanks for posting

 

[gaffer]

Ross!!!! I can't beleive I stumbled on to you here. From your post I went to your blog. Chuck used to always tell me what a great cook you were. I can see he was right. Wish you lived close by we could do some cooks together. Hope you are doing well.