PAT IN 1 Tablespoon course salt 1 Tablespoon ground pepper corns SLATHER 1/4 cup Your favorite Beard BQ Sauce Step 1 Light 50 charcoal briquettes using a chimney. Run the wand of a thermometer through a cork and use the cork to plug one of the air vents in the grill lid. Leave the remaining lid vents open and adjust the lower vents as needed (if the fire gets too hot, close the vents; too cold, open them). Step 2 Combine the ingredients in a small saucepan and bring to a boil. Simmer over low heat for 10 minutes. Strain, cool and transfer to a spray bottle. Step 3 Mix the slather ingredients in a bowl. In another bowl, combine the rub ingredients. Step 4 Put the brisket on a large rimmed bak
2 slabs of ribs (spare or baby back) 2 tablespoons dry rub Sauce Beard BQ Yellow Beard Mustard Blend 1. Preheat oven to 325 degrees F (165 degrees C). 2. Place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).