Ingredients
Scale
- 4– 5 lbs St. Louis or Baby Back Ribs – membrane removed (you can ask one of our meat team members to do this for you if you’d like!).
- Triple Smoke Prime Rub
- ¼ cup whole grain mustard
- 2 tbsp white wine vinegar
- 1 tbsp brown sugar
- ¾ – 1 cup drippings from the ribs
Instructions
- Preheat oven to 325°F
- Cut the racks in half if you’d like.
- Generously season each side of the ribs with Triple Smoke Prime Rub and rub into the meat.
- Individually wrap each rib rack tightly in a foil pouch to ensure no juices escape.
- Place onto a baking sheet and roast in the oven for 2-2.5 hrs fro St. Louis or 2.5-3 hrs for Baby Back.
- Remove from the oven and let cool for a bit.
- Carefully unwrap each rack of ribs, keeping the drippings contained so you can measure out about a cup of them.
- Skim as much fat off the top of the drippings as you can.
- In a medium bowl, add the drippings, mustard, vinegar, and brown sugar and whisk together. You can adjust the amount of sugar or vinegar, depending on your preference for a sweeter or tangier taste.
- Heat your grill to medium-high.
- Baste the ribs on the meaty side with sauce and place the basted side down on the grill. Baste the other side of the ribs and close the grill. Cook until charred. (about 5-10 minutes, depending on how strong your grill is)
- Flip the ribs and baste again, and continue flipping and basting until the ribs are cooked to your liking.
Notes
If you don’t want to grill, you can also broil in the oven until lightly charred.
Ribs can be seasoned 1 day ahead and cooked in the oven 2 days ahead.
