Pork Ribs and Rub

Methods/steps

1. Combine all rub ingredients in a large mixing bowl and stir together. Sift in batches to blend thoroughly and store in an airtight container until use.

2. Rinse the ribs and remove the thin membrane running along the bone. This is best achieved by sliding the tip of your knife under the membrane and gently pulling up.

3. Spread the ribs with mustard-cider mixture to coat lightly and sprinkle generously with dry rub-this actually works a little better than rubbing (maybe it should be called a dry-sprinkle). Wrap ribs with plastic or transfer to a food-grade plastic bag and refrigerate anywhere from 1 to 24 hours. A short marinade is better than nothing. Remove from the refrigerator 20 minutes prior to cooking.

4. If you are using a gas grill, ignite one side only. Otherwise, light about 20 briquettes and have plenty of extras to use as needed. Once the coals are fully ignited and cloaked in ash, push them to one side of the barbecue and place the foil-wrapped hickory chips either directly on top of the coals or over the gas grill's burners. If your barbecue is equipped with a thermometer, try to maintain a 200-225 F. heat. If not, just cross your fingers and try not to let it get too hot.

5. Place the ribs on the grill over a small pan of water, as far from the coals as possible. Cook for 3 to 4 hours, turning every 30 minutes or so and adding a little water to the pan to maintain a moist cooking environment. As the coals begin to burn out, add more pre-lit briquettes as needed. (Have some going in a bucket or a charcoal starter.) Alternatively, ribs may be wrapped in two layers of foil and transferred to a 225 F. oven. The meat is ready when a fork inserted between the ribs slides in easily and the bones begin to loosen up nicely. Wrap with foil and keep warm until serving.