DennyMike's Signature Ribs
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- Ribs (can also use chicken, pork ribs, butts and briskets)
- Sublime Swine Rub (can also use any other DennyMike's Rub)
- MUSTARD PREP FOR RIBS
- Use any commercial prepared yellow mustard, like French's but a store brand will do.
- This tip works for chicken, pork ribs, butts and brisket: If meat is bloody or wet, use paper towels and pat dry.
- Spread mustard all over meat using a basting brush or with gloved hands.
- Remove any excess, but don't be too picky as the mustard will cook off.
- Prep meat liberally with DennyMike's rub of choice (Sublime Swine is our Favorite for Ribs) and place in food safe plastic bags or container and let sit overnight if possible, but at least 2-3 hours before cooking.
- If using a smoker let meat sit out at room temperature for an hour to allow it to warm up prior to cooking.
- COOKING PROCESS
- Peel membrane from bone-side of ribs (I use a paper towel to get a good grip).
- Do mustard prep and sprinkle Sublime Swine generously all over ribs including the bone ends.
- Start at 400 degrees for 15 minutes and lower temperature to 280 degrees for 45 minutes.
- Flip and smoke at 180 degrees for 45 minutes then flip back and finish at 280 - 300 degrees for an additional 30 - 45 minutes or until done at 175 - 180 degrees.
- I spritz the ribs occasionally with unsweetened apple juice just enough to keep the burnt ends moist.
- This recipe works for all types of pork ribs.
DennyMike's'Cue Stuff Inc. http://www.dennymikes.com/