So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.
Most folks just love gently, slow smoked barbecue ribs off a great barbecue pit. We're no different, so here is a great recipe for those special occasions where taste is much more important than time.
Enjoy.
Let's begin by collecting the following ingredients:
Babyback Ribs: 2 slabs trimmed with membrane removed
1/4 cup yellow mustard 1/4 cup dark brown sugar 2 Tbs maple syrup 2 Tbs apple juice
Barbecue Rub:
1/2 cup brown sugar 2 Tbs garlic salt 2 Tbs onion salt 2 Tbs fresh ground black pepper 1 1/2 Tbs kosher Salt 1 tsp ground dry basil 1 tsp ground dry rosemary 1/2 tsp ground dry thyme
Combine the mustard rub ingredients thoroughly in a glass, plastic or stainless steel mixing bowl.
Next combine the barbecue rub ingredients in a similar bowl and also mix thoroughly.
When you are ready, coat the ribs [both sides] with the mustard rub. It should not be too heavy but thoroughly coated. Next, sprinkle or rub the barbecue rub into the meat. It should cover the meat thoroughly. Remember, when cooking for long periods of time, the spices become milder and more mellow - so you can use more than you might think.
When sitting down at dinner please don't cover the ribs in barbecue sauce...it will destroy all the work you've done!
Makes enough for 2 slabs of ribs.
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1/4 cup yellow mustard 
Subscribe now to The Smoke 'N Fire Enquirer, the Internet's most popular backyard grilling and barbecuing on-line tutorial and we'll send you FREE recipes, techniques and tips for preparing the finest outdoor meals. FREE! See a 
