Prep Time: 10 Min | Cook Time: 3.5 hrs
- Ingredients
Creole Mustard Sauce
- 1 tbsp butter
- 1 tbsp Tonys No Salt seasoning
- 1 Shallot finely minced
- 2/3 cup Chicken Broth
- 1/2 cup Heavy Cream
- 2 tbsp Whole grain Mustard
Items used in video
- Instructions
- Score the fat and membrane on rib rack for more smoke penetration
- Season heavily with Tony Chachere’s Spice N Herbs
- Insert Meater probe into meat side and set to 135F
- Place in pre-heated smoker set to around 250-275F
- Smoke until internal temp reaches 125F then remove
- Place a skillet over direct coals or over a stove on medium heat. Add a drizzle of olive oil and sear rib rack on both sides
- When rib rack reaches internal temp set aside
- In the same pan with fat drippings add butter and shallots. Cook shallots until translucent
- Add in chicken broth, Tony Chachere’s No Salt seasoning, Heavy cream and mustard
- Cook for roughly 5 min
- Cut up rick rack and serve w/ mustard sauce and veggies to be healthy 🙂