Pepsi Challenge, mustard on the ribs, yes or no?

GalanteNate_OneEa

Thought I'd try them both side by side to see which I like best or if anyone can even tell the difference between them. Mostly I am dedicating this weekend to perfecting my ribs.  This is just the first step to decide if My ribs will have mustard lol.  One basted with mustard, one without, before a good coating of a home made rub.  Cooking @250F 2-2-1 spritsing every half hour of the fist round with equal parts ACV and AJ.  Gonna Foil with brown sugar, honey, and butter for round two. Round three will have a store bought BBQ sauce, basting every 15 min. I used all of my sauce on my pulled pork lol, but I figure I am just looking to see the difference in the taste with the mustard.

Cloom

I have found that the mustard glaze does not effect the taste of the ribs (or butt for that matter) what it does is help the rub stick to the meat. That's why I usually use the cheapest yellow mustard that I can find and not the brown kind.

Carolina Q

Never quite understood this mustard thing. My rub sticks quite well without it and if the mustard doesn't taste, well then, what's the point? Here's a pre-egg pic of a no mustard butt (the only pre-cook pic I could find). Plenty of it stays right where I put it and I don't have to deal with a gooey mess.

buzd504

I often prep with mustard, although I agree that the difference isn't noticable.

But I do like a gooey mess.

TUTTLE871

Agreed with everyone else mustard does not affect taste at all. It's basically a glue for your rub.

GalanteNate_OneEa

The only difference I can see right now, is that the mustard has made the rub into a crust which can come off, and the one without stuck just fine and isn't cracking or showing signs of being able to flake off. 

If you look close the one on the left has the mustard and you can see the bark cracking and lifting a little, where the one on the right has a good solid bark that stays with the meat.  I didn't take a pic but when I moved them to the foil the bark made with mustard was damaged where my gloves touched it.

And into the goodness they go!

henapple

Dayum

GalanteNate_OneEa

Home stretch! The foil definately damaged the bark of the mustard coated rack.  By looks, no mustard might have it.

lousubcap

Nothing personal here but "If looks could kill, I'd be dead!"  BTW-great eggsperiment!

Hotch

I am a fan of a little EVO on a towel dry butt, brisket or ribs. Have used mustard in the past but why waste good mustard?

SteveWPBFL

It's been stated on here that the mustard contains some oil so that must (no pun) be what affects the bark?

nolaegghead

Mustard doesn't have any fat, but there's plenty in the meat.

GalanteNate_OneEa

Well it definately made a crust on the ribs which comes off way too easy. I am already bias so I will let my judging table ( in-laws ) taste them blind and decide what taste and texture they like best.

GalanteNate_OneEa

Well that did not help at all. Split decision, push goes to me, no mustard...if u use foil, but was ok before the foil. So...no mustard for me from here on out.

GalanteNate_OneEa

Sorry forgot the money pic.

stemc33

Mustard is an emulsifier and I think(not sure) that chefs use it is because it's something to do with a molecular thing binding flavors. Helps everything stay blended like how the consistency of mayonnaise or butter is instead of separating. They also use oil to help bind because a lot spices are oil based. I have no idea as far as taste or bark goes, guess it's a personal thing. To do or not to do? Who knows. I imagine somebody on here knows how it all works from a science level.

stemc33

Looks succulent!

CtTOPGUN

 Mustard contains vinegar which may help break down the meat. I have had plenty of good BBQ both with and without mustard. My vote is keep it simple. Go without.

   Jim

Texansurf

I love to use mustard, it seasons, tenderizes and helps the rub break down and absorb into the meat. I vary the type of mustard by my cook. And may be I have a precise palate but I can tell the difference when I use or don’t use. Mustards are an accumulation of spices and herbs so it is part of the rub recipe. .

Focker

No mustard here.  Salt protein lightly first with kosher.  Wait 15-30 min at room temp.  Add saltless rub.  Helps cut down on the Na intake.