Slather experiment *** part deux *** ribs - Page 2

COS · 01-26-2016, 04:01 AM

Good test and good looking ribs. I did the hot sauce slather, Frank's hot sauce, it did have more flavor. I just found here in Japan they have a garlic style salad dressing, Italian style. Only did it once so far, had a definite different taste. I need to start trying it out more and see how it really works.

mattmountz94 · 01-26-2016, 05:08 AM

nice job! love all the tests you do

nachos4life · 01-26-2016, 06:54 AM

those look great! thanks for posting. I've used hot sauce as a binder before and like it.

fuzzy1626 · 01-26-2016, 07:09 AM

Thanks for doing another slather experiment.

KevinJ · 01-26-2016, 07:13 AM

I've been using hot sauce or sriracha on my beef ribs and mustard on my pork, I'll have to give the hot sauce a go. Thanks for taking the time to test them all out.

Branded BBQ · 01-26-2016, 07:39 AM

First off....those look fantastic and thanks for the test. Second, a question. In comps, teams seek to obtain a good balance of sweet and heat. Normally, I use mustard as the binder. Do you think the hot sauce would add a better "heat" towards the end? I use a sweet bbq sauce, which I tweak to add some heat, but if I can get that in my binder....in the meat itself, then I could back off a little of the heat in the sauce. Thoughts?

Bludawg · 01-26-2016, 09:13 AM

Quote:

Originally Posted by Branded BBQ

First off....those look fantastic and thanks for the test. Second, a question. In comps, teams seek to obtain a good balance of sweet and heat. Normally, I use mustard as the binder. Do you think the hot sauce would add a better "heat" towards the end? I use a sweet bbq sauce, which I tweak to add some heat, but if I can get that in my binder....in the meat itself, then I could back off a little of the heat in the sauce. Thoughts?

Yes I use Valentinas

rickv14623 · 01-26-2016, 09:18 AM

Nice test. Ain't science tasty?

Mrfish · 01-26-2016, 09:50 AM

Awesome post. Did you taste the mustard flavor?

ColoradoSmoke · 01-26-2016, 10:01 AM

Quote:

Originally Posted by Bludawg

Yes I use Valentinas

+1 It's my go-to slather. It's also amazing in bloody marry's.

Thanks for the experiment, great post!

smoke ninja · 01-26-2016, 10:27 AM

Quote:

Originally Posted by Mrfish

Awesome post. Did you taste the mustard flavor?

No nothing distinctive. For whatever reason, it could have even been uncontrolled variable, the mustard did start the bark faster and dried it out more. I would recommend mustard if your having trouble with pasty bark.may help with kamado types or other low airflow cookers if bark is an issue. Ive done mustard in the past but will start to move away from it based on my findings.

Its so hard to say with limited testing. This is not science, just a test. Scientific results are reproducible. Still fun and informative.

I would like to test a few more. Namely molasses (ive had good results) and Worcester sauce.

Hillbilly BBQ · 01-26-2016, 11:26 AM

Great post Ninja, love the thought here and the details you gave us.

Nice cook on those ribs too!

Mrfish · 01-26-2016, 01:10 PM

Quote:

Originally Posted by smoke ninja

No nothing distinctive. For whatever reason, it could have even been uncontrolled variable, the mustard did start the bark faster and dried it out more. I would recommend mustard if your having trouble with pasty bark.may help with kamado types or other low airflow cookers if bark is an issue. Ive done mustard in the past but will start to move away from it based on my findings.

Its so hard to say with limited testing. This is not science, just a test. Scientific results are reproducible. Still fun and informative.

I would like to test a few more. Namely molasses (ive had good results) and Worcester sauce.

I have used Worchester and it is fantastic for adding flavor. Didn't pay attention to the bark though, so looking for part tree.

Bob C Cue · 01-26-2016, 03:22 PM

What, no mayo slather?

And it worked so well on your chicken thighs!

cheez59 · 01-26-2016, 03:44 PM

Quote:

Originally Posted by Bludawg

Pretty Bonz Ninja! Welcome to the club.

I joined the Bludawg hot sauce slater club last summer. I have not looked back and likely never will. My ribs are better than ever because of it.

01-26-2016, 04:01 AM	#16
COS is one Smokin' Farker Join Date: 01-04-15 Location: Japan	Good test and good looking ribs. I did the hot sauce slather, Frank's hot sauce, it did have more flavor. I just found here in Japan they have a garlic style salad dressing, Italian style. Only did it once so far, had a definite different taste. I need to start trying it out more and see how it really works. __________________ Homemade vertical offset

01-26-2016, 06:54 AM	#18
nachos4life Take a breath! Join Date: 01-15-13 Location: Indianapolis	those look great! thanks for posting. I've used hot sauce as a binder before and like it. __________________ Black Metal BBQ, LLC.

01-26-2016, 07:09 AM	#19
fuzzy1626 Full Fledged Farker Join Date: 09-20-15 Location: Taylorsville,NC	Thanks for doing another slather experiment. __________________ 22.5 Weber, Stubbs and Kingsford user.

01-26-2016, 07:13 AM	#20
KevinJ somebody shut me the fark up. Join Date: 07-09-15 Location: Pensacola, FL	I've been using hot sauce or sriracha on my beef ribs and mustard on my pork, I'll have to give the hot sauce a go. Thanks for taking the time to test them all out. __________________ MAK Grills ★ Gateway 30gal Weber Performer w/SnS & Vortex WGA :plane: [SIZE="2"][I]All American Moinkballer[/I][/SIZE] 🇺🇸

01-26-2016, 07:39 AM	#21
Branded BBQ Full Fledged Farker Join Date: 10-11-13 Location: Mississippi	First off....those look fantastic and thanks for the test. Second, a question. In comps, teams seek to obtain a good balance of sweet and heat. Normally, I use mustard as the binder. Do you think the hot sauce would add a better "heat" towards the end? I use a sweet bbq sauce, which I tweak to add some heat, but if I can get that in my binder....in the meat itself, then I could back off a little of the heat in the sauce. Thoughts? __________________ "I'm not completely worthless...I can always serve as a bad example!"

01-26-2016, 05:08 AM	#17
mattmountz94 Babbling Farker Join Date: 12-07-15 Location: Wernersville, PA	nice job! love all the tests you do

01-26-2016, 09:18 AM	#23
rickv14623 Full Fledged Farker Join Date: 07-26-13 Location: Rochester, NY	Nice test. Ain't science tasty? __________________ Boogity Boogity BBQ Pit Crew Chief, CBJ, CTC, '03 Kettle w/ Smoke EZ, Jumbo Joe

01-26-2016, 09:50 AM	#24
Mrfish is one Smokin' Farker Join Date: 07-09-12 Location: Maquoketa, IA Name/Nickname : Ron	Awesome post. Did you taste the mustard flavor? __________________ Ron <XXX>< Weber 18,22,26 Weber Summit Gasser MAK 2 Star General

01-26-2016, 11:26 AM	#27
Hillbilly BBQ is one Smokin' Farker Join Date: 10-16-15 Location: Haymarket VA	Great post Ninja, love the thought here and the details you gave us. Nice cook on those ribs too! __________________ - Shane - Hillbilly BBQ Team - "Chain Smoker" Insulated Cabinet and a Stick Burner, Akorn, Weber Genesis & Spirit [URL="http://www.bbq-brethren.com/forum/showthread.php?t=235796"]Chain Smoker Build[/URL] [URL="http://www.bbq-brethren.com/forum/showthread.php?t=236146"]Chain Smoker First Cook[/URL] [URL="http://www.bbq-brethren.com/forum/showthread.php?t=237201"]Chain Smoker Finished[/URL] [URL="http://www.bbq-brethren.com/forum/showthread.php?t=239204"]Meet the Bumpkin[/URL] [URL="https://www.facebook.com/hillbillybbqva"]Facebook: HillBillyBBQVA[/URL] [URL="https://twitter.com/HillbillyBBQVa"]Twitter: @HillbillyBBQVA[/URL]

01-26-2016, 03:22 PM	#29
Bob C Cue Quintessential Chatty Farker Join Date: 05-16-14 Location: St. Louis, MO	What, no mayo slather? And it worked so well on your chicken thighs! __________________ MAK 1Star Weber OTG Pit Barrel Cooker Thermapen Classic Thermoworks Smoke [I]Ephesians 2:8-9 For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast[/I].