Ribs à la Pepper are made with pork back ribs and brushed with Dijon muster and a barbecue rub before cooking.
Doug Pepper, who has been smoking food for years, prefers to use meaty back ribs.
Servings: 4
Ready Time: 4 hours
Ingredients
2 sides pork back ribs
2 tbsp Dijon mustard
1/4 cup barbecue rub, store-bought or homemade
1/3 cup barbecue sauce
Method
Brush ribs with mustard.
Sprinkle with rub. Place on grill when temperature is about 225 to 250 F.
Smoke for three hours, then try the break test: If you bend the ribs and they start to break, they’re done.
At this point, brush with barbecue sauce and continue to grill until ribs are well glazed – 15 to 30 minutes longer depending on heat of smoker.
Lucy Waverman