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Ingredients
2
racks of pork ribs
2
tbsp
yellow mustard
Dry Rub:
1
tbsp
cumin
1
tbsp
smoked paprika
1
tbsp
granulated garlic
1
tbsp
granulated onion
1
tbsp
chilli powder
1
tbsp
brown sugar Swerve
1
tbsp
kosher salt
1
tbsp
smoked salt
1
tsp
cayenne pepper
1
tsp
black pepper
1
tsp
white pepper
Instructions
Mix dry rub ingredients well and set aside.
Remove silver skin from ribs. Brush yellow mustard onto both sides of meat. Sprinkle dry rub onto meat.
Wrap each rack individually in silver foil. Crimp tightly, then wrap again.
Set in the fridge for two hours.
Cook at 275 for 2.5 hours.
If desired, add barbecue sauce and place under the broiler - or on the barbecue - to char.