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Ribs à la Pepper are made with pork back ribs and brushed with Dijon muster and a barbecue rub before cooking.

Doug Pepper, who has been smoking food for years, prefers to use meaty back ribs.

Servings: 4

Ready time: 4 hours


2 sides pork back ribs

2 tbsp Dijon mustard

1/4 cup barbecue rub, store-bought or homemade

1/3 cup barbecue sauce


Brush ribs with mustard.

Sprinkle with rub. Place on grill when temperature is about 225 to 250 F.

Smoke for three hours, then try the break test: If you bend the ribs and they start to break, they’re done.

At this point, brush with barbecue sauce and continue to grill until ribs are well glazed – 15 to 30 minutes longer depending on heat of smoker.

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