Spice-rubbed, laid out on a smoking grill, basted and glazed to glistening, primal seductiveness—a rack of ribs is always a thing to behold. And the Mustard-Rubbed Ribs recipe from Martha Hall Foose’s book Screen Doors and Sweet Tea does ribs some serious justice. Her treatment marries the meat with a sweet and spicy rub and a mustard-infused mopping sauce for tender, glistening, succulent racks.
“Personality flavors barbecue as much as anything else,” Foose says. “Many chefs flambé with a look-at-me-flourish, but a pit master or grill man tends his offering with a more laid-back approach, as is appropriate to his craft. Character traits can be tasted.”
