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What's so great about mustard on ribs???

edited November -1 in EggHead Forum
One thing I've noticed on this forum...lots of folks slather their ribs in yellow mustard before cooking. I've never tried this...what's the advantage, compared to just applying a dry rub? And has anyone tried a Dijon type mustard in place of the yellow kind?

Comments

  • SmokeySmokey Posts: 2,468
    Patrick in Minnesota,[p]I know it sounds VERY strange, but I'm hooked. I now use mustard 30% of the time on almost everything I smoke/grill (steaks, chicken, salmon etc.). It is very interesting however I was a BIG skeptic for a long time. I think mustard does a few things. [p]1. I think it helps form a light crust on foods, holding in moisture.[p]2. It adds additional flavor (in addition to a rub).[p]3. Make friend think I'm completely crazy ... until they try the food![p]Dijon mustards are great (more flavor). I really like it on salmon.[p]
    Smokey

  • Char-WoodyChar-Woody Posts: 2,642
    Patrick in Minnesota, Just get the cheap varieties of yellow mustard. You can experiment with combinations. For example I at times will use about 1/4 ratio of Jalepeno mustard to regular yellow to add some bite to the meat. Its a good base for rubs and the mustard disappears (usually) leaving a better crusting. It is a smoke inhibitor, so if your wanting to add smoke,,skip the mustard.
    Hope this helps....Rain finally came to C-Iowa..now 7 inches in the last 4 days...Whew...
    Cheers..C~W


  • SmokeySmokey Posts: 2,468
    Char-Woody,[p]FINALLY, I beat you on answering a question (all of 5 seconds)! How things gowin'? What's cookin', or on the menu?[p]Smokey
  • Char-WoodyChar-Woody Posts: 2,642
    Smokey, I noted that...that was funny...full turkey breast in the brine for tomorrow..9 racks of baby backs for this weekend and maybe a few steaks in between..:-)
    We will need collision insurance soon..:-)
    Have a great day..C~W[p]

  • SmokeySmokey Posts: 2,468
    Char-Woody,[p]Sounds like you plate (excuse the pun) is full! Wish I could say the same. I just took a 2 lb London broil out of the freezer, but am going out of town today (business) through Friday. Maybe, I be able to play on Saturday or Sunday.[p]Smokey

  • RhumAndJerkRhumAndJerk Posts: 1,506
    Patrick in Minnesota,
    One of the properties in mustard that helps tenderize ribs is Vinegar. Also, it helps hold the rub to the meat. I have not used mustard on anything other than ribs and Hamburgers. It does great.[p]Happy Grilling,
    RhumAndJerk[p]

  • MikeMacMikeMac Posts: 1
    Patrick in Minnesota,
    I'm gonna go out on a "food science" limb here...the acid in the vinegar in the mustard begins to break down (cook) the surface of the meat. At the same time, the rub partially disolves, allowing for a greater penetration of the flavors. (The last part is just off the top of my head).[p]I've tried it with dijon, and stone ground dijon, and it is NOT the same as ballpark yellow, but remember...dijon is wine based (right??)

  • Patrick in Minnesota,
    Nobody mentioned it yet so I'll chime in. Mustard to me acts like a glue to hold a heavy layer of rum on the meat. When cooked low and slow turns into a crust that tastes wonderful with the smoke flavor, be carefull not to let it burn however if you use a lot of sugar in the rub, which is recommended also.
    Bill

  • Kona TimKona Tim Posts: 35
    Patrick in Minnesota,
    You mentioned Dijon

    French's on spares, Dijon on baby backs----oh yeah.[p]Kona Tim
  • Nature BoyNature Boy Posts: 8,291
    Patrick in Minnesota,
    Great question. Great thread. Great answers!!
    I have used good ol frenches on fish, chicken, pork chops, steaks, ribs, brisket and butts. Oh yeah...and burgers.[p]Read the ingredients of yellow mustard, and it sounds just like a marinade. [p]I use it for all the reasons listed below. I especially like the crust, and the color of the finished product.[p]Happy Slathering
    NB

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