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Mustard Rub?
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RittmanRod
Posts: 41
Are you guys saying coat Beef/pork ribs, with plain old yellow mustard then add prefered rub?
Comments
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RittmanRod,
Ok, lets have a show of hands. Well I guess thats about everyone. I wish the vote next week was this easy.[p]
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RittmanRod,
Yup. Just a nice thin coating. It helps the rub adhere to the ribs. You won't even taste the mustard once the ribs are cooked. Beautiful stuff.[p]Have fun....[p]John
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Apple,
LOL, we are a hanger steak crowd not a hanging chad crowd.
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dhuffjr, Thats too good. Do you suppose those new electronic voting machines have auger pellet feed and temp control??
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dhuffjr,
That was cruel and unusual - we are now a lethal injection Chad crowd. LOL[p]Ken
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RittmanRod,[p]Yep, what Newbs said
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RittmanRod,[p]Works on brisket too.
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RittmanRod,
Yes, buy the cheapest mustard & spread (slather) in on all products you cook.[p]I holds the rub & possibly imparts a flavor to the product.[p]I am waiting if there are "ketshup" people out there who use it instead of mustard.[p]I think I will try ketsup on my next cook.[p][p]
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RittmanRod,
yes, simple yellow mustard, but NOT dijon nor any fancy mustards and you'll never know it was on there when all said and done!
BTW see the recipe below from one early egger named Scott Frazee. This was the first I had heard of the yellow mustard and after great results I emailed him back on 5-8-00 and asked how he came up with that idea. In short he humbly replied that the trick has been an old one for tough meats. While that was only 6 years ago I assume it's been around for years!
[ul][li]A recipe from long ago from Scott Frazee[/ul]Re-gasketing America one yard at a time. -
Nessmuk,[p]ketsup has too much sugar ...so if you use it then you need to cut back on the rub...[p]Now one thing I have done is use chipotle sauce..works great!
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