The ribs were fall-apart done, juicy and flavorful, and we had potato salad to go with them. Diane even asked for a second serving of the potato salad, so it was a good batch.
I was reading a site yesterday that talked about the difference between competition ribs and ribs for dinner. Competition judges only take one or two bites of each rib, so it has to be a flavor bomb, but when you make ribs for dinner you want each rib to be one that makes you want another.
These were dinner ribs.
My dry rub consisted of brown sugar, mustard powder, ginger, nutmeg, some chipotle pepper, a little salt, some celery seed and celery salt. I used some mustard to dampen the ribs and hold the rub on, then let the ribs sit in the fridge overnight. 4 hours at 275 in the grill, then I brought them in for the wet wrap in the oven for another half hour.
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