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Tomorrow's gonna be fun

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Fidel
Fidel Posts: 10,172
edited November -1 in EggHead Forum
Trying something a little different with some spares. I trimmed them St. Louis style, then rubbed them with a little mustard and Worcestershire sauce. A buddy of mine who is a die hard WSM user sold me on it so I decided to give it a try. He swears by the mustard/Worcestershire slather overnight.

Hit them with some John Henry Pecan Rub and Swamp Venom - and into the fridge for the long cold rest until they meet a fire or Wicked Good, cherry, and pecan wood tomorrow around 10:00 am.

StLouisTrimmed800.jpg

RubbedforRest800.jpg
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Comments

  • Unknown
    Unknown
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    Now that looks DAMN good!

    I have read about mustard on ribs many times. From a culinary view, I just don't get it, but am willing to try anything once. Let us know how the end result is.

    Jeff
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  • Fidel
    Fidel Posts: 10,172
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    I do the mustard every time on pork ribs and butts. This is the first time I have add the Wooster.
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  • Eggtucky
    Eggtucky Posts: 2,746
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    i havent tried the W sauce fidel..but excellent combo w/the JH pecan and swamp venom..I love both of those rubs!!...think you'll be very satisified ;)
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  • KC
    KC Posts: 91
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    Fidel,
    W sauce sounds like a good idea. Do you mix the mustard/W Sauce together and then slather? What's the method? I want to give it a try.
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  • Fidel
    Fidel Posts: 10,172
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    Slathered with mustard, then splashed on a little wooster, then rubbed it in. Then added the rubs.

    It is wrapped in saran and foil overnight and I will rub a little more before tossing on the egg in the morning.

    I'll post results when they are done tomorrow night. I do not plan to foil, but I will mist throughout the cook.
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  • TXTriker
    TXTriker Posts: 1,177
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    Hey Jeff. I think the mustard does not much more than gives the rub something to hold on to. I have used it several times and as far as I'm concerned it just adheres the rub. I just use enough to lightly coat the ribs, brisket, butt, etc. and then apply the rub. Others say it helps break down collingen etc. but I can't verify this. I do use Frenchs lightly though. Those with more experience may feel differently.
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  • KC
    KC Posts: 91
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    Let us know how it turns out. This really sounds like something I want to try on ribs. Did the guy that told you about usiing W sauce on ribs say if he's tried it on pork buttt?
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  • Fidel
    Fidel Posts: 10,172
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    No, but I didn't ask him either.

    I wouldn't doubt it would be good as an ingredient in an injection though.
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  • Fidel
    Fidel Posts: 10,172
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    I normally use Dizzy Dust with a little Jamaican Firewalk. I like a hint of heat on ribs.

    I think this will be prety similar, but I tend to use the JH whenever I use pecan wood. I hope they turn out as good as my buddy says.
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