6 racks baby back ribs, roughly 12 pounds (spareribs will also work)
1/4 cup Dijon mustard
1 Tbs. brown sugar
1 Tbs. paprika
1 tsp. chili powder
1/4 tsp. cayenne
1/4 tsp. kosher salt
Freshly ground black pepper
1/4 cup water or apple cider
1 cup barbecue sauce (use your favorite)
2 Tbs. honey, or as needed

Description

No Offense To Those Chicken Folks But Here's The Real 'finger Lickin' Good' Meal. These Ribs Are Mouth-happy Perfection. The Key Is Slow-roasting Heat Combined With Moisture To Create Steam That Melts Away Some Of The Fat And Softens The Meat. I Like To S

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