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 ...

Preheat an oven to 300°F. Place each slab of ribs on a double layer of aluminum foil. Evenly slather both sides with the mustard. Generously season the ribs with the dry rub. Tightly wrap each slab of ...

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 ...

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 ...

When the temperatures skyrocket during the warmest months of the year, you probably don’t want to be stuck inside your kitchen, oven on and windows closed, preparing dinner for your hungry guests. Any ...

Note: St. Louis-style ribs are more manageable than untrimmed pork spareribs. If you use baby back ribs, reduce oven cooking time (step 6) to 1 to 2 hours. To remove the rib membrane, use a paring ...

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 ...

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 ...