Outdoor Grilling
Back Ribs
Back Ribs
Ingrédients
- Two racks of back ribs
- Yellow mustard
- Apple cider vinegar
- Aluminum foil
- Paper towel
- Rub (enough for two racks of ribs)
- ¼ cup brown sugar
- ⅛ cup kosher salt
- ⅛ cup of coarse ground black pepper
Preparation
- Trim off any flaps of meat that may be hanging on to the ribs to prevent them from burning.
- Remove the membrane from the underside of the ribs. Do this by using a dinner knife to get under the membrane and then grab the membrane using a paper towel and peel it all the way off the ribs.
- Make the rub by mixing all of the dry ingredients together. Mix thoroughly until the rub is evenly mixed.
- Apply a thin layer of mustard to the ribs. This will act as a binder to help the rub stick to the ribs.
- Apply rub evenly across both sides of the spare ribs.
- Fill the hopper up with Cuisinart cherry rum pellets and pre-heat the pellet grill to 225F.
- Place the ribs on the pellet grill meat side up.
- Spray the ribs with apple cider vinegar every 45 minutes.
- Wrap the ribs in foil at the three-hour mark. Return the ribs to the grill with the meat side down.
- At the five hour mark, remove the ribs and slather on your favor BBQ sauce. Return the ribs to the grill meat side up for 20 minutes.
- Remove from the grill and let rest before serving.
