I made a rack of Honey Mustard ribs yesterday and they were the BOMB!
I also made another rack with a sweet heat standard BBQ rub just in case the honey mustard ones were less than desirable.
After surfing around the Interweb for ideas I came up with the following dry rub for a sweet mustard rub.
1/4 Cup light brown sugar
1/4 Cup coarse ground mustard seeds
2 Tbsp Kosher salt
2 Tbsp coarse ground black pepper
2 Tbsp granulated onion
1 Tbsp pork dust (equal parts ground sage, rosemary and thyme)
1 Tbsp paprika
Next I got a couple of racks of ribs ready to rub
I had a small jar of sweet honey mustard so I spread a bit of it on the one rack as a binder.
I spread a bit of Carolina BBQ sauce on the other rack as a binder
Next came the rubbing of the ribs. 😆
I let them rest in the fridge for about 3 hours or so and then onto the Grill OG they went
After about three and a half hours at 250 they were looking quite tasty.
I wrapped them in butcher paper and let them go another hour at 250 while I prepared a honey mustard glaze for the one rack.
For the glaze I came up with this:
1/2 cup light brown sugar
1/2 cup honey
1/3 cup white vinegar
1/3 cup apple cider vinegar
1/3 cup yellow mustard
~1/3 cup of the sweet honey mustard that I had left over after rubbing a bit on the one rack
1 Tbsp granulated onion
1 Tbsp coarse ground black pepper
This I cooked on the stove top on medium / medium low for about 30 minutes until a glaze formed. (Sorry no pictures)
It was then time to unwrap the ribs, glaze them up, kick up the Grilla to 400 and cook for another 15 minutes to set the glaze. I glazed the other rack with Original Sweet Baby Ray’s
Both racks came out great. If I had some criticism they were a touch dry but my guests loved them.
The flavor of the Honey Mustard Ribs were incredible. The rub came out great and the glaze was tangy, sweet and full of mustard flavor. If one is not a fan of vinegar one might not enjoy the glaze as much as I did but I’ll be making these ribs again and again and again.
I also made another rack with a sweet heat standard BBQ rub just in case the honey mustard ones were less than desirable.
After surfing around the Interweb for ideas I came up with the following dry rub for a sweet mustard rub.
1/4 Cup light brown sugar
1/4 Cup coarse ground mustard seeds
2 Tbsp Kosher salt
2 Tbsp coarse ground black pepper
2 Tbsp granulated onion
1 Tbsp pork dust (equal parts ground sage, rosemary and thyme)
1 Tbsp paprika
Next I got a couple of racks of ribs ready to rub
I had a small jar of sweet honey mustard so I spread a bit of it on the one rack as a binder.
I spread a bit of Carolina BBQ sauce on the other rack as a binder
Next came the rubbing of the ribs. 😆
I let them rest in the fridge for about 3 hours or so and then onto the Grill OG they went
After about three and a half hours at 250 they were looking quite tasty.
I wrapped them in butcher paper and let them go another hour at 250 while I prepared a honey mustard glaze for the one rack.
For the glaze I came up with this:
1/2 cup light brown sugar
1/2 cup honey
1/3 cup white vinegar
1/3 cup apple cider vinegar
1/3 cup yellow mustard
~1/3 cup of the sweet honey mustard that I had left over after rubbing a bit on the one rack
1 Tbsp granulated onion
1 Tbsp coarse ground black pepper
This I cooked on the stove top on medium / medium low for about 30 minutes until a glaze formed. (Sorry no pictures)
It was then time to unwrap the ribs, glaze them up, kick up the Grilla to 400 and cook for another 15 minutes to set the glaze. I glazed the other rack with Original Sweet Baby Ray’s
Both racks came out great. If I had some criticism they were a touch dry but my guests loved them.
The flavor of the Honey Mustard Ribs were incredible. The rub came out great and the glaze was tangy, sweet and full of mustard flavor. If one is not a fan of vinegar one might not enjoy the glaze as much as I did but I’ll be making these ribs again and again and again.
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