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First ribs ever.... Turbo St. Louis!

Mustard/butt rub and 325-350 indirect for 2 hours. Thermapen read 195-200 when I pulled them and they were excellent! I left one dry and sweet baby ray on the other. So good.


  • n2wdwn2wdw Posts: 47
    looks great.  question -- what's the purpose of the mustard?  I actually don't like mustard so I don't want that taste on my food.  thanks
  • tnbarbqtnbarbq Posts: 248
    You can't taste the mustard.  It is used to hold the rub and create more bark.  Some say the vinegar in the mustard helps tenderize the meat.  It's a messy process but it works.
    Mid TN. Hangin' in the 'Boro. MIM Judge
  • SpaightlabsSpaightlabs Posts: 1,171
    I can't stand the sight, smell or taste of mustard.  It makes me wretch. 

    I would never do ribs or a butt without slathering it in disgusting, horrid yellow mustard first.
    Centennial, CO
    Unless I'm hunting, then Lord knows where.
  • calikingcaliking Posts: 8,161
    edited June 2013
    What @tnbarbq said. Less messy if you use a silicone brush type of thing.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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