At one of our last contests, I shot a quick video about how I prep and dry rub my baby back ribs.
I use mustard as a binder, add the dry rub and then let them sit in the cooler like that for several hours – to let the flavors of the rub really penetrate the meat. Then I’ll pull them out about an hour before I’m going to put them on the grill and let them come up to temp.
And I give em’ a lot of love…
Cause you got to!
And if you are looking for my full recipe, here it is: Slow-Smoked Baby Back Ribs: Competition Style
Malcom Reed
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