question about BBQ

Sir Brisket · October 2010

I have never cooked ribs before. My question is why do you guys and gals put mustard on the ribs? Doesnt this make them well taste like mustard. If this is a dumb question sorry. I just find this odd. I am looking to learn the was of the egg and BBQ

RRP · October 2010

yes I do smear with French's yellow mustard and NO it does not leave a mustard taste. BTW it's a pretty common practice to get a great bark on ribs, but the general public just doesn't know the trick.

RRP · October 2010

LOL - if you hang around this board long enough you'll also learn the trick of using Coca-Cola to reheat pulled pork, corn starch to make crispy chicken skin and other little tricks!

The Naked Whiz · October 2010

Mustard is an ingredient in a lot of rubs. No, it doesn't make them taste like mustard. I can help the rub to adhere and having a moist surface can help increase the smoke flavor.

Bacchus · October 2010

Not everyone uses mustard, or Coca Cola. Unless of course you wanna talk about hot dogs & refreshing drinks.

RRP · October 2010

...whatever

dhuffjr · October 2010

I agree it doesn't make it taste like mustard.
What I've discovered in rinsing off the meat with a little good ol H2O also helps rub adhere to the meat and it is cheaper than mustard.

Frank from Houma · October 2010

Holds the rub nicely and doesn't affect taste

Also try it on a pork butt - I go get heavy with the mustard and rub on a butt for plenty bark

ddmax · October 2010

If you want to get really crazy, use mayonaise instead of mustard. It seems to help create a better bark on the ribs and keep them moist.

Egg Master 3000 · October 2010

If you want to get really crazy, use mayonaise instead of mustard. It seems to help create a better bark on the ribs and keep them moist.

:S Dude I bet it is fine but that just sounds wrong! probably shouldn't tell people that before they eat them for the first time! :laugh:

Capt Frank · October 2010

Sort of twisting the subject, but Mayo is great to put on a fish filet you are going to grill. A little DP "Shaking the Tree" and some Hellman's on a nice sea trout filet, O Yea!

:woohoo:
Gives it a nice glaze and a little tang :cheer:

THA · October 2010

when I fry fish, I slather them with mustard, shake on a lot of Louisiana hot sauce and then dredge in corn meal and drop in deep fryer. Just barely taste the flavor of the hot sauce and it is not hot at all. I use this whether fillets or whole fish, mostely catfish

been cooking with mustard for years.

NC-CDN · October 2010

I either rinse with water and coat with rub or rub some EVOO into them, then coat with rub. I don't use mustard on my ribs, but do on my butts. As others have said, it really don't impart a flavour into the meat.

Mmmm mayonnaise. I love gravy on most things, perhaps a coating of gravy is in order. Anyone?

Crimsongator · October 2010

A simple rinse of ribs and butts after prep and trimming is sufficient for you. Pat it down a little and add rub. It will stick to the meat and provide a nice bark. Mustard is over-rated in my book. It is also messy.

Hoss · October 2010

AGREED!!!

question about BBQ

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