1. Tear two sheets of aluminum foil, long enough to pass the sides of each rack of ribs. Place one rack, curved side up, per foil. Using a brush, spread 1 tbsp of yellow mustard on each rack. Sprinkle Bird’s Nest Smokehouse dry rub on the rack and, using your fingers, spread the mustard and seasoning all over the ribs evenly. Flip the racks over and repeat mustard and dry rubbing.
  2. Once the ribs have been rubbed, carefully wrap the aluminum foil closed. Add an extra sheet of foil around the center, to ensure the ribs are fully sealed. Place in the refrigerator and allow to marinate for 2 hours.
  3. Preheat grill to 350°F. Remove ribs from the refrigerator, place them on the baking sheet (curved side down), and bake for 2 ½ hours. If you see liquid start coming out onto the baking pan, carefully wrap with more foil. 
  4. After the ribs have baked low and slow in the oven for 2 ½ hours, remove them from the oven. Carefully open the foil. Using a meat thermometer, take the temperature in between the bones. Pork is technically done at 145°F, but you want the temperature at 190°F-200°F for tender juicy ribs. 
  5. To slice, place the ribs curved side up, so you can see the bones. Slice in between bones and serve with additional BBQ sauce.



  • 2 racks baby back ribs
  • 4 tbsp yellow mustard
  • Bird’s Nest Smokehouse Dry Rub
  • BBQ Sauce of choice

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