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 ...

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 ...

Start with a slab of spare ribs trimmed down to St. Louis cut. Remove the membrane on the backside. Rub the ribs on the backside with a little yellow mustard. Take your favorite barbecue rub and ...

Barbecue is a true labor of love, but with a few easy steps you too can create mouthwatering baby ricks ribs the whole backyard cookout crew won't be able to resist. Melissa Cookston, the two-time ...

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 ...

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 ...

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 ...

Soak a handful applewood chunks in water. Remove the ribs from the package and rinse under cold water. Pat dry or set on paper towels to dry. Remove the membranes on the hollow side of the ribs by ...

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 ...