Sticking agent for ribs

koko1 · 01-27-2013, 08:29 PM

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?

Bludawg · 01-27-2013, 08:35 PM

I use nothing, season salt, little dusting of rub, smoke & fire

cowgirl · 01-27-2013, 08:36 PM

I like to use bacon drippings.

LMAJ · 01-27-2013, 08:37 PM

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.

Is It Ready Yet? · 01-27-2013, 08:37 PM

Depends on the rub I am using.

Limp Brisket · 01-27-2013, 08:37 PM

Peanut oil.

BobM · 01-27-2013, 09:14 PM

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.

Zin · 01-27-2013, 09:18 PM

Kosher salt, fresh cracked black pepper, cumin and granulated garlic its heaven.

bamboo · 01-27-2013, 09:21 PM

A little Olive oil

El Ropo · 01-27-2013, 09:30 PM

Zesty Italian dressing. It's cheap

J'ville Grill · 01-27-2013, 09:33 PM

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.

BigBellyBBQ · 01-28-2013, 02:19 AM

Quote:

Originally Posted by J'ville Grill

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..

Gasket · 01-28-2013, 03:22 AM

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.

ssbbqguy · 01-28-2013, 04:21 AM

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

Clayfish · 01-28-2013, 04:26 AM

I put the rub on the meat while firing up and put it in the smoker when at temp, simple.

01-27-2013, 08:29 PM	#1
koko1 Is lookin for wood to cook with. Join Date: 12-26-12 Location: Southside, AL Downloads: 0 Uploads: 0	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?

01-27-2013, 08:35 PM	#2
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	I use nothing, season salt, little dusting of rub, smoke & fire __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

01-27-2013, 08:36 PM	#3
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	I like to use bacon drippings. __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

01-27-2013, 08:37 PM	#4
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	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. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

01-27-2013, 08:37 PM	#5
Is It Ready Yet? Knows what a fatty is. Join Date: 01-06-09 Location: Gib-town, FL Downloads: 0 Uploads: 0	Depends on the rub I am using. __________________ Bobby "Give me fire...I will give you food". Medium Spicewine 26.75 Weber Kettle 22.5 Weber Kettle Is It Ready Yet? BBQ Team

01-27-2013, 08:37 PM	#6
Limp Brisket Full Fledged Farker Join Date: 07-20-09 Location: Native Texan Downloads: 0 Uploads: 0	Peanut oil. __________________ Lang 84 Deluxe Longneck w/Chargrill,Custom Pig Rotisserie,UDS, KCBS CBJ, Ace Of Spades BBQ Team

01-27-2013, 09:14 PM	#7
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	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. __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

01-27-2013, 09:18 PM	#8
Zin Full Fledged Farker Join Date: 05-23-11 Location: South, Texas Downloads: 0 Uploads: 0	Kosher salt, fresh cracked black pepper, cumin and granulated garlic its heaven.

01-27-2013, 09:21 PM	#9
bamboo Found some matches. Join Date: 01-22-13 Location: H, TX Downloads: 0 Uploads: 0	A little Olive oil

01-27-2013, 09:30 PM	#10
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	Zesty Italian dressing. It's cheap __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

01-27-2013, 09:33 PM	#11
J'ville Grill is One Chatty Farker Join Date: 11-18-10 Location: Jacksonville, Fl. Downloads: 0 Uploads: 0	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. __________________ Rick 18.5" Weber Smokey Mountain 22.5" Weber OTG with Cajun Bandit Conversion Kit Char-Griller Akorn with side cart 1999 Weber Master-Touch - bent but not broken 14.5" Weber Smokey Joe Silver

01-28-2013, 03:22 AM	#13
Gasket Full Fledged Farker Join Date: 01-06-12 Location: Nuremburg PA Downloads: 0 Uploads: 0	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.

01-28-2013, 04:21 AM	#14
ssbbqguy is one Smokin' Farker Join Date: 10-09-07 Location: carthage,mo. Downloads: 0 Uploads: 0	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

01-28-2013, 04:26 AM	#15
Clayfish Full Fledged Farker Join Date: 03-28-12 Location: Broomfield, Essex, UK Downloads: 0 Uploads: 0	I put the rub on the meat while firing up and put it in the smoker when at temp, simple. __________________ 22" WSM, 22" OTG, WSJ, Mini WSM, WGA, Maverick ET-732, Red Thermapen and a ten year old gasser which hasn't come out of the shed since I got a taste of charcoal!