When I was younger one of my neighbors made his ribs with a mustard based sauce and I always remember loving how different they were from the standard sauce we got on everything. Living in the north back then there wasn't much to chose from. Open Pit and Kraft LOL
A few years ago I put together a spicy mustard BBQ sauce, but I only ever used it on fried wings (which its outstanding on). I hadn't yet started smoking pork. Yesterday I decided it was time to try ribs with the mustard sauce.
I started with a rack of baby backs for this one. Didn't use my rub, but instead seasoned with Lawry's Season Salt, granulated garlic, ground pepper and a touch of paprika. Decided to smoke over apple wood chunks using the 2-2-1 method on the Weber Kettle.
Here's the seasoned ribs waiting for their smoke bath:
Shot of the home made mustard sauce. This is a blend of yellow mustard, cider vinegar, brown sugar, Worcestershire, cayenne, paprika and salt and pepper.
Foiled them after 2 hours of smoke with a mix of apple juice and apple cider vinegar. Here they are after 2 hours foiled. Looking yummy!
Uh oh, a little too tender after the foiling! They started to break a part a little.
Laney wants to place some golf with Daddy after them ribs are done!
All glazed up with the mustard BBQ sauce:
Mustard + Pork = Need a German style beer. Luckily its Oktoberfest season!
These turned out absolutely delicious. The wife came home from work and was surprised I made some ribs. She had never had a mustard style sauce before and she fell absolutely in love with them. This will be a regular part of the rotation.
Thanks for looking!