Southern Style Spareribs

We enjoyed this recipe better than the dry rub ribs, but it still is not one of our favorite rib recipes.  Oh well, on to the next recipe.
 

Ingredients:
Marinade:

1/2 cup bourbon whiskey  

1/4 cup molasses  
1/4 cup cider vinegar  
1 teaspoon cayenne pepper  
1/2 teaspoon kosher salt  

2-3 racks spare ribs

 

Sauce:

1/2 cup yellow mustard  
1 1/2 cups barbecue sauce       
 

In a medium bowl combine the marinade ingredients with 1/2 cup water.

Brush the marinade on the ribs, cover with plastic wrap, and refrigerate for 3 to 4 hours.

 

In a small saucepan combine the mustard and barbecue sauce. Bring to a boil, stirring, then lower the heat and simmer for 3 to 5 minutes. Remove from the heat. Pour some of the sauce in a small bowl to use for basting the ribs.
 
Preheat the Big Green Egg to 300, indirect.

Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Grill, rib side down over Indirect Medium heat until the meat is very tender and has pulled back from the ends of the bones, 2 1/2 to 3 hours. During the last 20 minutes of grilling time, baste generously with the small bowl of sauce.

Remove from the grill and allow to rest for 5 to 10 minutes before slicing into individual ribs. Serve warm with the remaining sauce on the side.

 

Dry Rub Spare Ribs

I thought this recipe was average at best and Lisa and Ben did not like them at all.  I guess this will not be made at our house again.
 

Ingredients
2-3 racks of spare ribs
3 tablespoons kosher salt  
3 tablespoons whole black peppercorns  
2 tablespoons sugar  
1 1/2 tablespoons whole mustard seeds  
1 1/2 tablespoons sweet paprika  
2 teaspoons dried oregano  
1 1/2 teaspoons whole cumin seeds  
1 1/2 teaspoons fennel seeds  
1 1/2 teaspoons celery seeds  
1 1/2 teaspoons crushed red pepper flakes  
1 teaspoon dried thyme

Make the rub: in a spice grinder or blender, pulse the rub ingredients for a few seconds until the seeds are coarsely ground; do in two batches, if necessary; the rub should have a slightly coarse texture.

Preheat the Big Green to 300 indirect.

Spread the rub generously on all sides of the ribs and let stand at room temperature for 20-30 minutes before grilling.

Grill the ribs, rib side down, over indirect medium heat until the meat is very tender and has pulled back from the ends of the bones, 2½ to 3 hours.

 

Remove from the grill and allow to rest for 5-10 minutes before slicing into individual ribs.