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BBQ Ribs

Ingredients

2 full racks of back or spareribs
French's yellow mustard
Granulated garlic powder
Salt & Pepper

Apple cider
Apple cider vinegar

favourite BBQ sauce

Directions

This is best done on a briquette bbq, add your favourite fruit or hardwood for smoke. You can get good results on a gas grill with foil packs of wood chips. Soak the wood for at least 1/2 hour.

Start by removing the membrane from the inside of the ribs, get a butter knife under the membrane and peel it off (use a paper towel to grip it).

Cover both sides with yellow mustard and rub it into the meat. Season liberally with the garlic power, salt and fresh cracked pepper.

Set your grill up for low indirect heat (no direct fire under the ribs). When you start getting smoke, put the ribs on and cook with the lid down.

In a spritz bottle, put the apple cider (you can use beer or apple juice or just about anything), and about 1/4 part of apple cider vinegar. Give the ribs a spray about every 20-30 minutes. Add more wood/foil packs if you want really smokey ribs.

After about 2 hours, or when the meat has pulled back about 1/4" from the end of the bones, take the ribs off and wrap them in foil. Leave them wrapped until you are just about ready to eat, or at least 1/2 hour.

Put the ribs back on the grill, this time over the fire at medium heat. Slather with your sauce, cook for a few minutes then remove and serve.

The BBQ sauce is optional, these ribs have an amazing "bark" just by themselves.

Recommended side dishes include: coleslaw, corn on the corn, potato salad and corn bread.

History

This is a favourite for a backyard or camping bbq.