Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
thanks guys, ribs passed the test, and were great cold from the fridge today.
Some new things i tried this time:
no mustard slather on the ribs pre-rub. Did a light rub in of my rub, I really liked the contact of the rub on the pork.
also when the ribs were done I tossed them on a scorching hot Weber kettle to get a sear on them, and then added some jug bbq sauce. really nice. really took the ribs flavor to the next level. Gonna do this again, and consider it for the couple of rib competitions I am doing this year.