BBQ Beef Ribs with Mustard Pepper Rub
“I was one of those kids who got his head bumped by my mother’s elbow a lot because I was always in the kitchen watching her cook,” recalls Keith Verellen. All those knocks grounded Keith in the art of comfort food, a basis he built on when he went on to expand his repertoire at various restaurants from Florida to Northern Michigan. While a part of that training was with the North’s legendary fine dining establishment Tapawingo, Keith’s heart is with food that brings friends and family together in a relaxed setting. Say, the ribs he pulls out of the outdoor smoker Saturday mornings at Pelican's Nest in Bellaire, where he is manager and head chef. Our readers, who put Keith on Northern Michigan’s Top 10 List of Red Hot Best Chefs in Northern Michigan, tell us the gourmet burgers are not to be missed either.
Ingredients
- 4 tablespoons fresh ground pepper
- 4 tablespoons brown sugar
- 2 tablespoons granulated garlic
- 2 tablespoons kosher salt
- 2 tablespoons paprika
- 2 racks of beef ribs
- 1 10-ounce jar of Brownwood Acres Original Kream Mustard
- 1 10-ounce jar of Brownwood Kream Mustard
- 1 cup apple cider vinegar
- 1⁄4 cup diced red onion
- 2 cloves of garlic minced
- 1⁄2 cup brown sugar
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon of Frank's Red Hot
- 1 tablespoon butter