Three 5- to 8-pound bone-in, block-cut racks beef short ribs (3 bones per rack)
Mustard Marinade, recipe follows
Seasoning Blend, recipe follows
Glaze, recipe follows
Serving suggestions: horseradish cream, potato salad and coleslaw
1 cup yellow mustard
1/2 cup whole-grain mustard
1/2 cup Worcestershire sauce
1/2 cup apple cider vinegar
1 cup kosher salt
1/4 cup granulated garlic
1/4 cup cracked black pepper
2 tablespoons dried ancho chile powder
2 tablespoons lemon pepper
1 teaspoon cayenne
1 cup beer, preferably brown ale
1 cup honey
1 cup brown sugar
1/2 cup beef bouillon paste
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