Boneyard Rock'n Ribs - prepared by Scott Druecker and Jenny French of Ribs, Rods and Rock & Roll
• ½ cup turbinado sugar
• 1 tbs. sea salt
• 2 tbs. ground black pepper
• 2 tbs. Hungarian paprika
• 2 tbs. onion powder
• 2 tbs. chili powder
• 2 tbs. garlic powder
• 2 tsp. ground cayenne pepper
Remove the membrane from the bone side of the ribs. Rub on a thin layer of prepared mustard. Coat both sides liberally with the rub mixture and rub it into the meat. Smoke 4-6 hrs. over corn cob coals to your preferred level of tenderness.
Ribs, Rods and Rock & Roll website: www.sdbbq.us
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