Country style pork ribs

2 Dijon mustard, stone ground mustard, honey, cayenne, Peach Habanero hot sauce, white & black pepper, onion powder, salt

2 Tuttle’s Original rub

2 Meat Church Holy Voodoo

140F for 5 hours
157F for 8 hours (left in for preheat)

Remove from bag and place on cooling rack in the fridge for 12 hours.

Re-Cover ribs in the dry rubs, (& stone-ground mustard, mayo, and hot sauce for the wet ribs)

Convection roast @385*F on the top rack for 20 mins, flip, 20 mins.

The dry rub ribs were phenomenal. Perfect middle of tender and a good meat-bite. Pull off bone, not fall off, but easily.

The wet ribs didn’t turn out how I wanted. The flavor was okay but wasn’t the sour/rich taste I was going for, and the inside wasn’t as juicy as the other two flavors. Holy Voodoo took the gold tonight.