The World's Best Ribs

I haven’t found any better than these. Mustard based ribs seem to be more flavorful and moist. Take your time when cooking these.

ingredients

BRINE AND RIBS

2 cups warm water
2 cups beer
1/2 cup (packed) golden brown sugar
3 tablespoons coarse kosher salt
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 jumbo size (2 1/2 gallon) resealable plastic bag
2 racks baby back pork ribs (about 4 pounds)

FIRST RUB

1/4 cup (packed)golden brown sugar
1 tablespoon dried summer savory
1 tablespoon granulated garlic
1 tablespoon sweet paprika
1/8 teaspoon ground cloves
1 cup yellow (ballpark) mustard
Disposable 11 3/4 X 8 1/2 X 1 1/4 inch aluminum baking pan
2 cups wood chips soaked in water 1 hour
vegetable oil

SECOND RUB

1/4 cup (packed) golden brown sugar
1 teaspoon cayenne pepper (or to taste)
1 teaspoon dry mustard

directions

1
FOR BRINE: Stir first seven ingredients in bowl until sugar and salt dissolve. Pour brine into plastic bag. Add ribs. Seal bag and chill overnight, turning occasionally.
2
FOR FIRST RUB: Mix first five ingredients in small bowl to blend. Remove ribs from brine; pat dry. Coat ribs with yellow mustard. Sprinkle brown sugar mixture over and let stand at room temperature for 1 hour.
3
Remove top rack from grill. Place disposable aluminum baking pan in center of barbecue (if using 2-burner gas grill, place pan on one side of grill}. Add enough water in pan to bring to a depth of 1".
4
Preheat barbecue (medium-low heat). I fusing charcoal grill, light briquettes in chimney and place half on each side of aluminum baking pan. If using 3-burner gas grill, light burners on left and right, leaving center burner off. If using 2-burner grill, light burner on side opposite pan.
5
Drain Chips; place on half of 12 X 12 inch sheet foil. Fold foil over chips; crimp edges to seal. Poke several holes in top of packet. Place packet on coals or gas flame. Brush grill rack with oil. Replace grill rack.
6
Place ribs on rack over aluminum pan, meat side up. Cover grill and cook until ribs are tender and meat pulls away from bone by 1/4 inch, turning and rotating ribs every 1/2 hour, about 1 1/2 hours.
7
FOR SECOND RUB: Mix first three ingredients in small bowl to blend. Place 18 X 30 inch sheet heavy-duty foil on work surface; top with second sheet, creating double layer. Transfer ribs, meat side up to foil. Sprinkle top of ribs with second rub. Tent ribs with another sheet of foil; crimp edges to seal.
8
Return ribs to grill; cook 15 minutes. Remove top sheet of foil. Close barbecue; cook until sugar caramelizes, about 15 minutes.
9
Cut slabs between bones, serve with Key West barbecue sauce (In “Everything Else” section).