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Unread 04-04-2013, 08:31 PM   #8
Toast
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Originally Posted by ---k--- View Post
Done it once. I was trying out a new rub. It was Gary Wivott's rub that I purchased from Spice House in Chicago. I guess they made that batch a little spicy and I put it on shake and bake style. Oh man where they spicy hot. I think my wife spit out her first bite. I could only handle two bones before giving up. Wow.

These days, I skip the mustard and cover the meat good to the point where the natural color isn't obvious, but short of caking or clumping. I also rub only 2 to 4 hours prior. They come out good to my liking, but I'm not going to claim to be a professional.
I think you are a pro. But I don't do mustard and for the record, I don't boil them either.
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