I just happened to have some already trimmed St. Louis style ribs handy. I pulled the membranes off and rubbed them down with mustard on both sides.
I really like using mustard on pork. You don't really notice the flavor but it really helps stick the rub to the meat and gives it a nice glaze kinda crust on the outside.
so in my rub I used some of my normal favorites-
- ground red pepper
- brown sugar
- creole seasoning
- black pepper
- celery seed
- ground mustard
- and a couple others
here's the goods
I will post some more pics when they get done. About 7 or 8 hours from now.