Directions: the night before cooking, rub ribs with plain yellow mustard until lightly coated. Liberally coat with RRR Meat Mix and rub into ribs. Cover with plastic wrap and allow to marinate overnight.
Place ribs on double broiler pan which allows fat to render and drop below, and completely seal with tin foil. Place in oven at 235 degrees for 3.5 - 4 hours. Remove and place ribs on hot (400 degree) BBQ grill to develop some caramelized crust on the surface of the ribs. 6-9 minutes per side. Do not allow flare ups and mind the ribs closely while on grill flipping a few times. Once a medium brown crust forms, pull ribs off grill and slice ribs individually serving them with your favorite sauce on the side.
Note: If you have a smoker, you can skip the oven step and smoke ribs uncovered for 3 hours at 225 degrees, pull after 3 hours and in foil place 1/4 cup apple juice, 3 pats of butter, and sprinkle with brown sugar and then continue cooking in smoker for another 2 hours at same temp until browned and fat & collagen fully rendered. Remove from foil and tighten up glaze/crust directly on hotter (400 degree) grill till they nicely brown. Slice and serve with your favorite BBQ sauce.