I was about to prep some boneless beef chuck short ribs (first attempt at them). I was going to do them about the same way I do ribs (hour or so indirect at 300-350F, 1.5 hours boated with a beer). I grabbed the French's classic yellow and it was nearly empty. I remembered buying it as a pair (bogo) and thought I had another in the pantry, but realize now, I must have already used up the other. So...all I have is a few drops of yellow mustard and a nearly full 10oz squeeze bottle of Grey Poupon dijon.
Does dijon work with BBQ...or am I better off waiting til I've been to the store and get more yellow?