we'd be in rib season now
If I am doubling the recipe, should I increase the time in the oven?
Can we do this in a Dutch oven rather than wrapped in foil?
Made these a few weeks ago and they were amazing. Making them again for a family birthday dinner, and want to cook in the oven ahead of time. When it’s time to grill, do they need to be brought to room temp first?
I made these with baby back ribs and almost zero drippings existed after cooking. Anyone have suggestions on what to use to make the sauce if drippings did not make themselves available?
Mine came out a little spicy The recipe is excellent except for the heat I will cut back to 1 tbls crushed red pepper next time
My favorite kind of bbq sauce! Mabel BBQ in Cleveland has a house sauce that’s acv and Bertman’s spicy brown mustard. Bet you’d loooooove it!
Mostly mustard sauce? You need to try South Carolina mustard BBQ sauce.