Baby Back Ribs with a Mustard BBQ Sauce
I opened my freezer one afternoon and I saw a bag very neatly wrapped around some sort of meat. To be honest I wasn’t quite sure what it was. I opened it up and saw a trimmed rack of ribs! Oh how could I forget about this. I thawed out the rack and decided to do something a bit different by making a mustard based BBQ sauce. Here’s what happened:
Baby Back Ribs with a dry rub applied
For the Mustard BBQ Sauce:
1 cup cider vinegar
1/2 cup yellow mustard
1/4 cup diced onion
2 cloves of garlic (diced)
1/2 tsp black pepper
1 T Worcestershire sauce
1/2 cup brown sugar
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp Hot Sauce
1 T butter
I put a simple BBQ dry rub on the ribs and let them rest overnight in the fridge. The next afternoon I lit my Weber Smokey Mountain BBQ smoker to produce a solid 250 degree heat for 3-4 hours. Check out this page for how to light your Weber Smokey Mountain Smoker.
I always wonder if there is a difference between vertical smoking of a rack of ribs and laying the rack horizontally. The above picture sure shows a nice puddle of juice which has accumulated on the back of the rack of ribs. I’m sure this contributes at least a little bit to the overall moisture of the rib rack.
When there was about an hour or so left for the smoking of the ribs I started making the mustard sauce. It is a very easy sauce to make in that you simply assemble all the ingredients (except the butter), put them in a small sauce pan, and simmer for about 15-30 min stirring often. After the simmer put the sauce into a food processor to smooth it out a bit and add the tablespoon of butter to thicken it up a bit.
Mrs. Grilling24x7 didn’t want any ribs for dinner so I grilled some really nice Filet Mignons as well.
This was a really nice BBQ sauce that is a total break from the normal tomato based sauces. It was different and provided a really nice, almost crazy, addition to the ribs. I think the sauce would also be amazing on pulled pork.
The sauce recipe was found on an internet BBQ discussion forum. It is slightly modified from what I believe is called “Roxy’s Mustard Sauce.”