Inspired by smoked pork shoulders that start with a mustard massage, this mustard crust spareribs recipe is quite tasty. The rib rub seasonings cling tightly against the meat, held in place by spicy whole grain brown mustard.
If your smoker has room for a whole sparerib slab, the only preparation you'll need to perform is removing the membrane. If a whole slab won't fit on your smoker, go ahead and follow the instructions to achieve perfectly trimmed ribs.
When it comes to the mustard you have choices. Prepared yellow mustard is inexpensive and works quite well. It's sticky and really hangs on to the dry rub seasoning. Dijon mustard has a finer texture and a smoother flavor.
But my favorite is a spicy brown mustard - one that you can clearly see those brown mustard seeds floating around in. Thick, rich and bold, this type of mustard adds a lot of flavor to a smoked slab of ribs.
The ingredients for this recipe include...
Combine the mustard, honey and spices, mixing well. Rub the mustard plaster onto all sides of the sparerib slab. Smoke at 225 degrees Fahrenheit, with hickory for smoke. Continue to smoke until the ribs are tender and a crust is formed. Serve the mustard crust spareribs with a sweet and tangy mustard barbeque sauce. Another option is to make an easy dipping sauce by combining...
Stir together for a sweet and spicy honey mustard sauce. A perfect match to the perfect slab of ribs.