Doing a rack of ribs, cut in two on the Kingsford kettle. Slathered with mustard and then some rub. Never tried the mustard thing. If they turn out half way decent, I'll post a pic. Learning a lot here. Getting a Weber 22.5 OTG when I return from Mexico in February.
12-05-2013 03:19 PM
Good luck with the cook. Weber kettles saved me from making mediocre BBQ. I hope you love yours.
12-05-2013 03:29 PM
I always do mustard. You'll be all right. Post it up later.
12-05-2013 03:35 PM
Mustard works fine, you won't even notice it.
12-05-2013 03:53 PM
As long as you make sure the ribs pass the bend test you will be ok!
The mustard doesn't impart a lot of flavor. What it does do is allow for a heavier coating of rub since it forms peaks and valleys for more surface area. If you have a salty rub becareful with putting too much rub.
Post pictures regardless of how they turn out. We enjoy the pron and we can help with any issues you might of come across and the pictures will give us a nice visual of what you experienced.
12-05-2013 08:21 PM
Try a marinade of mustard and orange juice. Refrigerate overnight, wipe excess marinade off with your hand, then add your favorite rub.
As others have said, you won't notice the marinade....
12-05-2013 09:24 PM
I do ribs on my Weber kettle all the time.
12-05-2013 10:03 PM
Using the bend test on half a rack doesn't work for me. In that case I use a toothpick to probe for tender.
12-06-2013 02:22 PM
ive tried the mustard thing, and maybe i just went overboard but i ended up with a gross cakey rub mess. I just pour a little cola over the ribs and then apply my rub. I generally foil with some soda as well (if i foil).