Weber kettle ribs in progress W/ Pron!

Derek · 05-05-2010, 12:31 PM

Here's the Ribs, And yes I think I might have not trimmed them and it's ok for now..

But here's some pics.

The Ribs ( one bad one good )

Liquid Foundation.

&

The Rub layer & yes that's KC Rub.

&

deguerre · 05-05-2010, 12:35 PM

Just curious as I've never done this...why the mustard for ribs?

southernsmoker · 05-05-2010, 12:37 PM

Quote:

Originally Posted by deguerre

Just curious as I've never done this...why the mustard for ribs?

Thats an interesting question ..a regional thing maybe...Look fwd to seeing the answer...

Mike L · 05-05-2010, 12:42 PM

The mustard serves as a stronger adhesive between the ribs and the rub. It doesn't affect the flavoring at all.

Willie's BBQ · 05-05-2010, 12:42 PM

they use the mustard to help the rub stick to the ribs, also they say the acidity in mustard help make the ribs more tender

Smokey Al Gold · 05-05-2010, 12:43 PM

Mustard just helps the rub stick on. There's lots of debate about whether it is necessary or not. I do it and to me it just helps the rub adhere really well. It's just a personal preference thing. Ribs look great to me looking forward to the finished pron!

deguerre · 05-05-2010, 12:50 PM

Quote:

Originally Posted by Smokey Al Gold

Mustard just helps the rub stick on. There's lots of debate about whether it is necessary or not. I do it and to me it just helps the rub adhere really well. It's just a personal preference thing. Ribs look great to me looking forward to the finished pron!

I've just rubbed 'em, wrapped 'em and left them in the fridge overnight, applying a little more rub prior to cooking. The mustard does not effect the taste on ribs?

Oh BTW, forgot to say nice looking ribs Derek!

Smokey Al Gold · 05-05-2010, 01:04 PM

Quote:

Originally Posted by deguerre

I've just rubbed 'em, wrapped 'em and left them in the fridge overnight, applying a little more rub prior to cooking. The mustard does not effect the taste on ribs?

Oh BTW, forgot to say nice looking ribs Derek!

No you never taste it or see it after its cooked. To me (and I don't want to start this debate over) I waste less rub and plus its just how I watched my dad and his friends do it while i was growing up. I use a mustard slather on ribs, chicken, pork and brisket.

Philly-QueMaster · 05-05-2010, 01:08 PM

Derek what is the KC rub that you are using? Did you make this? Is there a recipe for it? It looks good.

Derek · 05-05-2010, 01:14 PM

Quote:

Originally Posted by Smokey Al Gold

Mustard just helps the rub stick on. There's lots of debate about whether it is necessary or not. I do it and to me it just helps the rub adhere really well. It's just a personal preference thing. Ribs look great to me looking forward to the finished pron!

I agree and this is how I've learned it by watching the Neelies on foodnetwork a long time ago ( they don't do it now though )

Quote:

Originally Posted by deguerre

I've just rubbed 'em, wrapped 'em and left them in the fridge overnight, applying a little more rub prior to cooking. The mustard does not effect the taste on ribs?

Oh BTW, forgot to say nice looking ribs Derek!

Thanks D, And no it's just a glue for the rub and it helps make the ribs more tender.

Quote:

Originally Posted by Smokey Al Gold

No you never taste it or see it after its cooked. To me (and I don't want to start this debate over) I waste less rub and plus its just how I watched my dad and his friends do it while i was growing up. I use a mustard slather on ribs, chicken, pork and brisket.

Wow, Chicken?

Quote:

Originally Posted by Philly-QueMaster

Derek what is the KC rub that you are using? Did you make this? Is there a recipe for it? It looks good.

It's a base recipe you can find on the net, Type Kc rub and Neeilies ( minus the spelling mistake )

Thanks guys I've got them in the fridge over night and I'll grill them around 2-3pm...

Ron_L · 05-05-2010, 01:18 PM

Quote:

Originally Posted by Derek

The Ribs ( one bad one good

Which one is good and which one is bad? The picture shows one rack meat side up and one rack bone side up so it's hard to tell. What is wrong with the bad one?

Also, did you remove the membranes?

Derek · 05-05-2010, 01:22 PM

Quote:

Originally Posted by Ron_L

Which one is good and which one is bad? The picture shows one rack meat side up and one rack bone side up so it's hard to tell. What is wrong with the bad one?

Also, did you remove the membranes?

Crap I knew I forgot something.

( Thank gosh I'm practicing for a month before the rib comps )

Well the skinny one is horrible, too me any hoo, maybe it's the newbie-ness still showing though.

jgarofalo · 05-05-2010, 01:22 PM

I like to call it "Crustard"

southernsmoker · 05-05-2010, 01:23 PM

Quote:

Originally Posted by Mike L

The mustard serves as a stronger adhesive between the ribs and the rub. It doesn't affect the flavoring at all.

Thanks good to know, I guess the rub overpowers the mustard?

deguerre · 05-05-2010, 01:28 PM

Quote:

Originally Posted by Smokey Al Gold

No you never taste it or see it after its cooked. To me (and I don't want to start this debate over) I waste less rub and plus its just how I watched my dad and his friends do it while i was growing up. I use a mustard slather on ribs, chicken, pork and brisket.

Well cool.

If it cuts down on rub wastage I'm for sure going to try it.

05-05-2010, 12:31 PM	#1
Derek is Blowin Smoke! Join Date: 02-28-10 Location: Traverse City,Mi	Weber kettle ribs in progress W/ Pron! Here's the Ribs, And yes I think I might have not trimmed them and it's ok for now.. But here's some pics. The Ribs ( one bad one good ) Liquid Foundation. & & The Rub layer & yes that's KC Rub. & &

05-05-2010, 12:35 PM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Just curious as I've never done this...why the mustard for ribs? __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

05-05-2010, 12:43 PM	#6
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX	Mustard just helps the rub stick on. There's lots of debate about whether it is necessary or not. I do it and to me it just helps the rub adhere really well. It's just a personal preference thing. Ribs look great to me looking forward to the finished pron! __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

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05-05-2010, 12:42 PM	#4
Mike L Found some matches. Join Date: 04-25-10 Location: Chicago, IL	The mustard serves as a stronger adhesive between the ribs and the rub. It doesn't affect the flavoring at all.

05-05-2010, 12:42 PM	#5
Willie's BBQ Banned Join Date: 03-16-10 Location: tampa,fl	they use the mustard to help the rub stick to the ribs, also they say the acidity in mustard help make the ribs more tender

05-05-2010, 01:08 PM	#9
Philly-QueMaster is one Smokin' Farker Join Date: 06-09-09 Location: Bluffton, SC	Derek what is the KC rub that you are using? Did you make this? Is there a recipe for it? It looks good.

05-05-2010, 01:22 PM	#13
jgarofalo Knows what a fatty is. Join Date: 04-17-10 Location: Beachwood, NJ	I like to call it "Crustard"