Help with ribs.

Unknown

I saw a post sometime back about using yellow mustard and a rub. I would like a little info.
Thanks, Nick

Chef Arnoldi

Nick, massage yellow mustard into the meat, then apply the rub. reasons: the mustard keeps the meat moist, while forming a crust with the rub imbeded. mustard also keeps the rub on the meat, without it most could fall off when moving the meat.

Trouble

Nick,[p]If you have a minute, you can read a nice explanation of one way to do ribs. It includes the mustard and rub approach. Credit to JSlot. Also, there are a number of methods, including this one, if you click on the Recipes link at the top of the page and go to "pork."[p]I did a hybrid of JSlot's ribs last night. Pretty darn good.[p]Good luck.
[ul][li]JSlot's Ribs[/ul]

Unknown

Nick,
Thanks for the help. Going to fire up the EGG.

Why1504

Nick,
One comment, I use mustard on all my dry rubbed pork. Remember, when you dust the ribs or butt you don't want to see any yellow. Personaly I perfer the mustard coating to be light as I have had areas where the spices were overcome by the taste of mustard when I "slathered" it on. The mustard does help the rub stick to the meat and that is why I use it. and I like the kick of the vinegar, and mustard, just not too much. I also use a drip pan filled with beer, wine or whiskey to assist in tenderizing the meat.