One rack of ribs, two flavors: one red hot and spicy, the other dark and barbecue(y).
(Notice, I remembered to put foil on the pan this time to ease clean-up duties)Oven at 250f, the ribs were coated in mustard (to help the dry spices adhere) and sprinkled with the house rub of paprika, onion and garlic powder, and black pepper.
This sauce is really balanced - not too sweet - and the heat quickly dissipates after each bite.
At the five-hour mark, I coated one section in the above sauce, the other with K C Masterpiece.
I turned and coated them again after 15 minutes, and repeated the step one more time. Sticky! Delish! Sorry, no plated photos - by the time I realized I hadn't taken any, there was only a pile of bones left.
