• 2 Ratings

The coating of yellow mustard -- a technique borrowed from barbecue champions -- makes the spice rub stay in place. Serve well-chilled coleslaw on the side.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl combine brown sugar, seasoned salt, and chili powder. Brush ribs with mustard. Sprinkle brown sugar mixture onto ribs. Cover and refrigerate for 6 to 24 hours.

    Advertisement
Instructions Checklist
  • At least 1 hour before grilling, soak wood chips in enough water to cover. Drain.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above the pan. Sprinkle some of the drained wood chips over the coals. Pour 1 inch of water into the drip pan. Place ribs, meaty side up, on grill rack over drip pan but not over coals, or use a rib rack placed over the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or until ribs are tender, adding more coals and wood chips as necessary.

Instructions Checklist
  • Brush with the 1/4 cup barbecue sauce. Grill ribs for 5 minutes more. Serve with additional bottled barbecue sauce. Makes 6 servings.

Nutrition Facts

244 calories; 9 g total fat; 3 g saturated fat; 57 mg cholesterol; 810 mg sodium. 11 g carbohydrates; 1 g fiber; 27 g protein; 41 RE vitamin a; 2 mg vitamin c; 30 mg calcium; 1 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0