Recipe courtesy of Pitmaster Tuffy Stone
Prep time: 10 minutes, plus 30 minutes stand time
Cook time: 4-6 hours
Servings: 2-4
Dry Rub:
1/4 cup brown sugar
1/4 cup kosher salt
2 teaspoons chili powder
1 1/2 teaspoons dry mustard
1 teaspoon black pepper
1 teaspoon celery salt
2 slabs Smithfield Fresh Pork Back Ribs, membrane removed
1/4 cup prepared yellow mustard
apple juice or water, in spray bottle
barbecue sauce (optional)
To make dry rub: In small bowl about 30 minutes before grilling, combine brown sugar, kosher salt, chili powder, dry mustard, black pepper and celery salt; mix well.
Spread both sides of ribs with yellow mustard and sprinkle dry rub on top. Let stand at room temperature 30 minutes. Heat charcoal or gas grill to 250 F for indirect cooking.
Place ribs, meaty side up, over drip pan and cook 4-6 hours until tender. Spritz ribs occasionally with water or apple juice using spray bottle.
If using charcoal grill, add about 12 coals approximately every 45 minutes to maintain heat. Let ribs stand 10-15 minutes before serving. If desired, serve with barbecue sauce.
