Because you might not have a whole Sunday to tend to a smoker you can do this one in the oven.

Baby Back Ribs: Located on top of the rib portion of the pork loin.

St. Louis Spare Ribs:  Center cut portions of the full spare ribs. These spare ribs are with the sternum bone, cartilage and rib tips removed to create a rectangular-shaped rack.  Located on top of the belly (fresh bacon) of the pig

Ingredients

• 1 Rack of Ribs of your choosing.

• WILDE Texas Dry Rub

• Spicy Brown Mustard

• Olive Oil

Tools

• Oven

Recipe

1. Prepare ribs by removing the skin sheet if your butcher has not already done it for you, then pat them dry with a sheet of paper towel.

2. Cover with light binder layer of Mustard.

3. Rub with our Texas Dry Rub.

4. Finish with a little Olive Oil. .

5. Arrange them on a lined baking tray lined with Aluminum Foil. 

6. Bake for 2-3 hours on 225-250.

7. Coat in your favorite BBQ sauce. (Or not)

8. Broil (or grill) for an additional 2-5 minutes to get crispy, charred edges.

Dish up for the family or treat yo self.