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

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Covertegger
Covertegger Posts: 19
in EggHead Forum
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.
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  • n2wdw
    n2wdw Posts: 47
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    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
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  • tnbarbq
    tnbarbq Posts: 248
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    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.
    Scooter 
    Mid TN. Hangin' in the 'Boro. MIM Judge
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  • Spaightlabs
    Spaightlabs Posts: 2,349
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    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.
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  • caliking
    caliking Posts: 18,731
    edited June 2013
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    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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