Glazed in a smoked hot honey sriracha (the white things on the ribs is minced garlic). Seasoning was pretty much seasoned salt, pepper, datil pepper/cayenne mix. Rubbed in a Dijon mustard for a binder.
Turned out really good, but definitely room for improvement. Love to hear any thoughts on how to do better next time. I cook a lot, but this was just the 3rd time I’ve done ribs on the grill.
by NoonerOrSooner
5 Comments
Adding a comment to remember to check back and read the advice!
Looks gr8 m8 👍
Look amazing to me.
I find rib texture tricky because everyone likes them different. My wife likes them “fall off the bone” and I like them to have a little bit of “bite” so we compromise and I make them “fall off the bone”. Just depends on what you’re going for.
I’d eat. 10/10