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	Spare ribs with mustard rub - cooked over firebricks
300-325 deg for 3.5 - 4 hrs over firebricks
Start by getting the fire stabilized at 300 deg. We are using the firebricks, so we can bump up the temp a little without the fear of burning from direct exposure to the flame. You could go up to 375 deg. if you need to rush diner. Add the firebricks - there are many patterns you can use depending on how many bricks you have to use. This works for me, there are 5.
Here are the spare ribs with yellow French's mustard all over and then JJ's rub sprinkled all over the mustard. This is JSlot's recipe from the BGE forum website with a change or two of mine. They say there will be "NO" mustard taste. We'll see. There wasn't any mustard taste !!
Here is our diner guest after the apple wood and pecan wood have been added to the fire. The drip pan is under the ribs and on a layer of bricks. I am using 5 bricks. See the 3/20/99 adventure to see the brick layout.
Here it is after 2 hours. I have to flip them every hour to help them cook more evenly. I am cooking @ 325 for 3.5 hrs. Cooking at 350 for 3 hrs works well. Some suggest:Check for 200 deg meat between bones to check for doneness. I have also added foil wrapped sweet potatoes.
The ribs turned out very well. Not the best ribs to start out with, but the results were great. The mustard rub was very good - no trace of mustard taste - but it really added a nice crust and the meat was really moist. JSlot's recipe calls for 375 deg for 2 hours. My experiment here is just low'er and slow'er to see how they turn out.