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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-31-2010, 09:35 PM | #1 |
Full Fledged Farker
Join Date: 07-02-10
Location: St.Louis
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Mustard rub on ribs????
Has anybody heard of this???I just got used to doin 3-1-1 ribs(by the way there awesome that way) but I heard someone the other day talking about a mustard rub on ribs???
That dont really sound good but I would try it on half a rack just to see.Anybody know of this?? |
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07-31-2010, 09:39 PM | #2 |
is one Smokin' Farker
Join Date: 06-09-09
Location: Bluffton, SC
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This is very common. Its not for flavor but to allow the rub to stick better onto the meat. You don't taste the mustard after its done cooking.
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07-31-2010, 09:56 PM | #3 |
is One Chatty Farker
Join Date: 07-20-08
Location: Clive, IA
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I think it's over rated. Let the rub sit on the ribs about 10-15 minutes and it will melt right into the meat.
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FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url] |
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Thanks from:---> |
07-31-2010, 10:01 PM | #4 |
Full Fledged Farker
Join Date: 07-02-10
Location: St.Louis
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07-31-2010, 10:29 PM | #5 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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I have never tried mustard and have no problem with my rub sticking.. I think it's a mustard company myth so they can sell more goo.
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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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07-31-2010, 10:46 PM | #6 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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A lot of the crutches I used when doing low and slow were not needed when I got faster and hotter. Goen where the elaborate rubs to build artificial barks, gone was foiling, injections were no longer needed (although my injection is stellar), gone was spritzing, having Jenna Haze slather them with her happy ass... all that stuff, including mustard... NOW MY HIT ME FRED SAUCE I LOVE to use on those farkers.
I agree with the poster that says it adds little. I use it from time to time... aS ANYONE who has seen my vids can see. I do like to use it on Butts. Oh... IT DOES open up those pores due to the vinegar.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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07-31-2010, 10:49 PM | #7 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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The famous Car Wash Mike Ribs get this much mustard.....
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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08-01-2010, 12:08 AM | #8 |
Knows what a fatty is.
Join Date: 04-20-09
Location: Mobile, AL
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I think it's mostly for the vinegar _not_ the mustard. Think of mustard as gooey vinegar. Don't use it myself.
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08-01-2010, 02:15 AM | #9 |
is one Smokin' Farker
Join Date: 12-03-09
Location: Long Beach, CA
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Always use the mustard slather, but I'll be the first to say it probably adds little to the final product. Just part of the ritual of making st. louis spares.
Good Luck!
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-elbows deep in someone else's misery. |
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08-01-2010, 05:53 AM | #10 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Depends on your mustard.
IMHO, American mustard is sweet and mild. I like it for kids stuff, but it's got no guts. It gives you a false understanding of real mustard, which can have you trying to cut the top of your head off with a cleaver to let the heat out. I just love it when I make a sammich with fresh English Hot Mustard... it burns the hairs out of my nostrils!.. What U Got???
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A butterflies wings. About to bring down everything... |
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08-01-2010, 05:58 AM | #11 |
is one Smokin' Farker
Join Date: 02-05-09
Location: Seattle, WA
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Last time I did ribs it was 21 racks of trimmed spares. I used mustard + Plowboy's Yardbird. What I noticed was where blobs of mustard spilled, it wiped right up. Where dry rub spilled, it could be swept right up. But where they mixed as they spilled, it formed a tenacious gluey glob that had to really be washed strongly to come off. To me, making rub be that sticky is the goal. Nothing at all to do with flavor.
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