Stubb's BBQ Jezebel Baby Back Ribs

Stubb's BBQ Restaurant Recipe

2 tablespoons all purpose seasoning salt
1 tablespoon plus 1 teaspoon sugar
1 tablespoon ground coriander
1 tablespoon ground mustard
1 tablespoon yellow mustard seed
1 tablespoon poultry seasoning
2 teaspoons paprika
1 cup Jezebel Sauce  (recipe below)
1/4 cup bottled hot wing sauce
2 (2-3 lb.) racks of baby back

In a small bowl, combined seasoning salt, sugar, coriander, ground mustard, mustard seed, poultry seasoning, and paprika. In another bowl, combine the Jezebel Sauce and hot wing sauce and refrigerate until ready to use.

Pull off the thin membrane from the underside of the ribs. Blot each rack of ribs with a paper towel to dry. Season the ribs on all sides with the spice rub mixture and Pat it with your fingers. Leave the ribs at room temperature for up to one hour if you're planning to grill them soon. Or refrigerate them up to overnight, wrap tightly in plastic. Bring them to room temperature before grilling.

Prepare a grill for indirect cooking. Cover the grill and bring it to a temperature between 250 and 275 degrees. Cook the ribs bone side down with the grill lid closed, 4 1/2 to 2 hours, or until the meat just starts to shrink back from the ends of the bones. To ensure even cooking, sad and oven thermometer next to the ribs. During the last 30 minutes of cooking, baste the ribs with the sauce mixture every 10 minutes. Set the ribs back on a baking sheet and cover with aluminum foil. Let them rest for 10 to 20 minutes, then slice and serve.

Jezebel Sauce:
1 cup pineapple preserves
2/3 cup apple jelly
5 tablespoons Creole or whole grain brown mustard
5 tablespoons prepared horseradish

In a small bowl, combine all the ingredients. Cover and chill. For best results let the flavors meld overnight. The sauce will keep refrigerated for up to 4 weeks. Makes 2 cups.