Ribs. Arguably the pinnacle of the barbecue food chain. When cooked right, the meat falls off the bone and the flavor is a marvelous blend of smoke and spices, sweet, and tangy.

Some people are intimidated by ribs – they can turn out dry, tough, or charred to a crisp. Well, no more – with these pro tips your next rack of ribs will be everything you dreamed they could be and more.

Why yellow mustard, you ask? Among other things, it helps the rub stick and apply evenly. It also helps the meat retain moisture, and adds a little flavor (though you won’t be able to pick it out as mustard).

Ready to try it yourself? Read more about how to cook ribs, St. Louis style. And be sure to stock up on the rubs and sauces you’ll need.

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