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Baby Backs meet Yellow Mustard

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ravnhaus
ravnhaus Posts: 311
edited November -1 in EggHead Forum
I cooked some baby backs and explored the cheap yellow mustard goop technique. The ribs were quite good although I am not convinced the mustard made a whole lot of difference in taste or moisture content.
However watching the mustard disappear was interesting.
To see the results check out the link below.
[ul][li]Baby Backs meet Mustard[/ul]
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Comments

  • Marv
    Marv Posts: 177
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    ravnhaus, The idea of the mustard is to apply a 'thin' coating of mustard and a 'heavier' application of rub.
    The end result will provide a 'crust' effect on the meat.
    When I do this process, there is no visible sign of mustard after the rub is applied and prior to cooking....But hey, your ribs look awesome using your process.[p]Marv

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  • char buddy
    char buddy Posts: 562
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    ravnhaus,[p]this is your best work to date. [p]did you see a post by a guy calling himself rumrunner on that "other" board where he cuts up a spare rib, so that it looks like a baby back? I tried it and it saved me a few pennies[p]Might have to do spares this week and see if I catch the same magic.[p]CB
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  • Unknown
    Unknown
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    ravnhaus,[p]So how did the lemon go with the ribs? I've never tried that.. BTW that's a lot of mustard... I'm surprised the ribs weren't pickled...
    [/b]
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  • Gloria
    Gloria Posts: 161
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    ravnhaus,
    I, too, want to know about the lemon in your scrumptious-looking photo! Have eaten a whole lot of ribs in my time but have never eaten them with lemon but after seeing your pic, I am thinking that it just might be awesome......I know a good hefty squirt of lemon in a freshly opened can of sardines elevates them to the gourmet level!
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  • ravnhaus
    ravnhaus Posts: 311
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    Scottie,
    The wife uses lemon on everything. I just grabbed one for a little color on the plate. If she ate ribs she would use lemon on them.
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