Alabama Hills "mustard" chicken and ribs

Below is a submission I put together for the current Mustard Throwdown, but have included a few bonus pictures here.

I awoke from my winter’s hibernation to find myself once again back in the Alabama Hills in sort of Southern California (I’m not making that up, it’s where a lot of westerns have been filmed). Rubbing my eyes, I decided to fire up the computer and see what the Brethren were Throwing Down about this week. To my delight, Mustard was the topic du jour. I love mustard. But then I panicked, remembering that mustard was the one thing I forgot to buy on my last shopping trip. What to do? But then I realized that in my sauce cupboard (actually it is a whole filing cabinet drawer), I remembered I had some good ol’ Carolina style mustard BBQ sauce driven all the way from South Carolina.

I had a rack of spares just begging to go on the spit. So I started them out with Rib-o-Lator’s Grill Mor rub, with the plan of basting w my mustard sauce later in the cook.




I felt like in such impressive surrounding it would be sad to just have a rack of ribs all on its lonesome, and I had a chicken that needed cooking so then it was a question of how to cook the chicken. Then I remembered that I had some mustard seeds in the depths of my spice cabinet, so I went to work making a paste combining them, cumin, garlic powder w parsley, onion powder, onion salt and grated almonds with melted butter and a bit of sun-dried tomato bruchetta.



A lemon in the cavity per usual and then off to the rod she went.






I started basting the ribs with the mustard sauce right around here:





















My attempt to plate them together just didn’t have the same effect:


For what is worth the chicken came out with a real crispy skin and tender meat while the ribs sung of mustardy goodness.

Thanks for looking!

--Jonny Rotisserie

Sammy_Shuford said:

Sticky Fingers, them boys are local! 4.5 miles to my store.

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Hey Sammy, great to see a fellow South Cackallackian on here! Dem Sticky Fingers boys make some good sauce. They make for a nice success story with the success of their chain. Maurices Bessinger's had always been a taste of home to me but you can't really find it in stores any more, so I decided to give the Sticky boys stuff a try and I have to say it is a fine replacement.


It is a shame that so much of America misses out on Carolina mustard sauce. Using it (especially on pulled pork) puts a smile on my face every time.

--Jonny Rotisserie

JasonBB said:

good lookin eats!!! Is that the auspit ??????????

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Hey, thanks!

Yes indeed that is the Auspit doing the heavy lifting there. It is hard to imagine a better place to put it to work.

--Jonny Rotisserie

ricksegers said:

Great looking eats..Did you save some for me?

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Rick I wish you could have joined me. In fact I wish all the Brethren could have joined me. It is such a marvelous location that my pictures can't do it justice. And I had it all to myself along with way too much food and booze for one guy to put away. It would have been better to share as I felt I was having too much enjoyment for just one person.

Maybe I should send out an invite ahead of time the next time I head up there...?

--Jonny Rotisserie

Heya Brian,

Long time no see! That would be great to meet up again. This summer I'm not sure I will be making it east of the Mississippi, but I will keep an eye out for you if I do.

Nice trophy in your Avatar! I need to figure out how to get me one of them.

--Jonny Rotisserie