½ cup yellow mustard ½ cup stone-ground mustard ½ cup pure maple syrup 2 tsp. light brown sugar 1 tsp. yellow mustard seeds, toasted 1 tsp. granulated garlic 1½ tsp. black pepper, divided 1½ tsp. salt ...

Start with a slab of spare ribs trimmed down to St. Louis cut. Remove the membrane on the backside. Rub the ribs on the backside with a little yellow mustard. Take your favorite barbecue rub and ...

Rinse ribs with cold water and pat dry with paper towels. Rub or brush on a very thin coat of yellow mustard (both sides). Liberally cover ribs with dry rub. The mustard will work like glue to make it ...

To kick off our Pork Week we’re having Doctor of Veterinary Medicine Taylor Spronk show us how easy it is to cook up some smoked ribs. BBQ sauce (whatever your preference) *Spareribs vs baby back ribs ...

In late 2014, BBQ pitmaster Melissa Cookston brought her unique blend of Memphis-style barbecue to the Atlanta area with the opening of Memphis Barbecue Co. in Dunwoody. With the outdoor cooking ...

Add Yahoo as a preferred source to see more of our stories on Google. Spectacular firework displays aren’t the only way to celebrate July Fourth. Barbecue and grilling aficionados set out to churn out ...

Soak a handful applewood chunks in water. Remove the ribs from the package and rinse under cold water. Pat dry or set on paper towels to dry. Remove the membranes on the hollow side of the ribs by ...

3-4 lbs. baby back pork ribs (about 2 slabs) 1. Preheat oven to 200°. Stir together both mustards, maple syrup, brown sugar, mustard seeds, garlic, 1 teaspoon pepper and ½ teaspoon salt in a small ...