The technique used for mustard rub spareribs is commonly used when smoking pork butts and shoulders. The mustard is slathered on, then the dry rub seasoning is shaken onto the sticky mustard.
The dry rub clings tightly to the mustard, creating a flavorful coating
that really creates a great flavor. It also helps hold in moisture,
making the smoked ribs juicy and tender.
When it comes to the mustard used in this recipe, the sky's the limit. You could use plain yellow prepared mustard, grainy brown mustard, or even a Dijon style mustard.
If I have it, my favorite is Dijon mustard. It seems to provide the smoothest mustard flavor to the smoked ribs.
To make this recipe, start with a trimmed sparerib slab . To that, add the following ingredients:
Combine the mustard and honey. Smear it on all sides of the sparerib slab. Don't worry about getting too much on, as one cup will be about right for one slab.
Combine the dry ingredients, then sprinkle the dry rub onto the mustard
coating. Wrap the whole thing in plastic wrap and refrigerate for a few
Remove the mustardy slab of ribs from the fridge and place in your meat smoker. Smoke the ribs at 225 degrees Fahrenheit for three to four hours, or until the ribs are tender.
The mustard rub ribs can also be cooked using the gas grill smoking method, which turns your favorite propane or natural gas grill into an efficient meat smoker.
Serve your ribs with a mustard dipping sauce, made of one cup mustard, one quarter cup of honey, one-half teaspoon of each salt and pepper, and a dash or two of cayenne pepper. A cold brew or two wouldn't hurt, either!