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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-27-2013, 08:29 PM   #1
koko1
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Default Sticking agent for ribs

Do most of y'all use mustard? I have always used mustard until my last rack and I decided to not put anything on them before I applied the rub. It turned out better IMO. It seems when I use mustard and then wrap them overnight while in the fridge they get real soggy sorta. In turn the bark on the ribs tend to take a little longer to form especially if doing baby backs on a 221. What's y'all's opinion and what do you prefer?
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Unread 01-27-2013, 08:35 PM   #2
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I use nothing, season salt, little dusting of rub, smoke & fire
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Unread 01-27-2013, 08:36 PM   #3
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I like to use bacon drippings.
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Unread 01-27-2013, 08:37 PM   #4
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I take them out of the fridge, light the cooker, throw on the rub, and toss them on the pit when it gets to temp.
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Unread 01-27-2013, 08:37 PM   #5
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Depends on the rub I am using.
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Unread 01-27-2013, 08:37 PM   #6
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Peanut oil.
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Unread 01-27-2013, 09:14 PM   #7
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Recently, I've been using yellow mustard. I've also used peanut oil and nothing, it all works good.
I rub my ribs right before I put them on the cooker, not the night before. They sit for about an hour before going on.
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Unread 01-27-2013, 09:18 PM   #8
Zin
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Kosher salt, fresh cracked black pepper, cumin and granulated garlic its heaven.
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Unread 01-27-2013, 09:21 PM   #9
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A little Olive oil
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Unread 01-27-2013, 09:30 PM   #10
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Zesty Italian dressing. It's cheap
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Unread 01-27-2013, 09:33 PM   #11
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I don't see any need really to use mustard or oil to get rub to stick to meat. I don't use anything and I don't have a problem with rub falling off.
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Unread 01-28-2013, 02:19 AM   #12
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Quote:
Originally Posted by J'ville Grill View Post
I don't see any need really to use mustard or oil to get rub to stick to meat. I don't use anything and I don't have a problem with rub falling off.
yeeeeuupp....it will sweat up and the moisture will hold..do one side and let it sit 10 minutes...then flip...add your extra brown sugar after on smoker..
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Unread 01-28-2013, 03:22 AM   #13
Gasket
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I usually use a mustard slather that has beer, cider vinegar, light brown sugar, and some of my rub in it. but, I think I might just go plain salt, pepper and a little rub next time.
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Unread 01-28-2013, 04:21 AM   #14
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Good old fruit juice is my main reach for. Know some that use steak sauce, oil and mustard. That's one reason I use juices, to be different and to add a different hint of flavor. Steve
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Unread 01-28-2013, 04:26 AM   #15
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I put the rub on the meat while firing up and put it in the smoker when at temp, simple.
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