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4
Pork American
Main Dish, Grill, Summer, American, Pork, Dinner, Bold

3 pound Baby back ribs
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Chili powder
1 teaspoon Paprika
1 teaspoon MSG
1/2 teaspoon Black pepper
1/2 teaspoon Cayenne
1/2 teaspoon White pepper
2 teaspoon Salt
2 tablespoon Sugar
1/3 cup Cider vinegar
1/3 cup Mustard prepared
1/3 cup Brown sugar

Make the dry rub by mixing all ingredients EXCEPT ribs, vinegar, brown sugar and mustard. Make the baste by heating and mixing the vinegar, mustard and brown sugar. Remove the membrane on the back (bone) side of the ribs by working a butter knife under the membrane and peel it off (this may take some work). Coat the ribs liberally with the dry rub, wrap them in plastic rap and allow them to sit chilled for 4 hours. Prepare grill* with a hickory filled wood chip smoker box and preheat to lowest setting. Place ribs on grill bone side down away from the direct heat, if possible. Baste with the ribs approximately every 30 minutes. Cook on lowest heat for 2-3 hours until 165 on an internal thermometer (or the rack bends easily). Wrap in foil and allow to sit for 30 minutes. Slice each individual rib. *If you have a smoker, it is the better option!

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		Viners Empty cutlery canteen Empty cutlery canteen		£50.00				John Lewis Empty Cutlery Canteen Keep your best cutlery neat in this flock lined, oak veneer canteen. It holds up to 12 seven piece place settings, plus 4 serving spoons.		£68.00
		Robert Welch Radford Spork Crafted from high quality 1810 stainless steel, this elegant spork a fork with a spoonlike shape from the Radford range is satisfyingly weighty, with ... [More]		£3.90				Robert Welch Iona Teaspoon The slim, elegant profile of this Robert Welch stainless steel cutlery hides a surprising depth and weight, making each piece tactile and comfortable ... [More]		£2.80

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