I have my charcoal in the "chimney" and these Baby Backs are sittin on the counter to get up to room temperature. I was thinking about doing 2-1-2 for these rather than 2-2-1. I wanted a little bit more of a bark. What do you guys think?
I coated the ribs in mustard then I rubbed them down with paprika, black pepper, cayenne pepper, brown sugar, garlic powder, onion powder, basil and dry mustard
I coated the ribs in mustard then I rubbed them down with paprika, black pepper, cayenne pepper, brown sugar, garlic powder, onion powder, basil and dry mustard