Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Mustard Based Ribs

Dyal_SC
Dyal_SC Posts: 6,286
in EggHead Forum






Falling off the bone as I was taking them off. Pretty good. Apple wood for smoke. 
· Share on FacebookShare on Twitter

Comments

  • northGAcock
    northGAcock Posts: 15,171
    That’s my boy. Lookin awesome Craig
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
    · Share on FacebookShare on Twitter
  • TechsasJim
    TechsasJim Posts: 2,180
    As a binder for the rub or just mustard?   Inquiring mind as I always use plan Jane mustard as a binder.  

    Looks great!
    LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
    · Share on FacebookShare on Twitter
  • Dyal_SC
    Dyal_SC Posts: 6,286
    @TechsasJim , SC is known for our mustard based bbq sauce. Didn’t use a binder for the rub this time. This was Sticky Fingers brand bbq sauce. Finished the ribs with the sauce. They’re my go to usually because it has the least amount of sodium for store bought. 
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 10,132
    Dyal_SC said:
    @TechsasJim , SC is known for our mustard based bbq sauce. Didn’t use a binder for the rub this time. This was Sticky Fingers brand bbq sauce. Finished the ribs with the sauce. They’re my go to usually because it has the least amount of sodium for store bought. 
    This explains a lot. When I first saw your ribs, I thought that was a mustard binder, applied very liberally, and a rub. 🙂

    They look tasty!
    · Share on FacebookShare on Twitter
  • Dyal_SC
    Dyal_SC Posts: 6,286
    GrateEggspectations said:
    Dyal_SC said:
    @TechsasJim , SC is known for our mustard based bbq sauce. Didn’t use a binder for the rub this time. This was Sticky Fingers brand bbq sauce. Finished the ribs with the sauce. They’re my go to usually because it has the least amount of sodium for store bought. 
    This explains a lot. When I first saw your ribs, I thought that was a mustard binder, applied very liberally, and a rub. 🙂

    They look tasty!
    Lol, that would’ve made for some tart ribs!  Thx y’all!
    · Share on FacebookShare on Twitter
  • johnmitchell
    johnmitchell Posts: 6,786
    Those are super meaty😋 Great looking ribs
    Greensboro North Carolina
    When in doubt Accelerate....
    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 12,252
    Looks killer, love how meaty and juicy they are, and the smoke ring. As for binder I've tried plain mustard, water or worcestershire sauce, tbh can't taste any difference in the end product  :). 

    Noticed you cut one rack to fit, I'm not a big fan of two-level cooking either (except veg below chicken). Did the same before I got the XL even when I had the AR for the large.
    canuckland
    · Share on FacebookShare on Twitter
  • Dyal_SC
    Dyal_SC Posts: 6,286
    Thx, @Canugghead !  I smoked them whole, but that one rack was starting to fall apart when I was flipping to sauce. So it ended up becoming 2 halves. They were pretty lengthy though. Had to curve them a bit initially to fit. 
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 32,771
    Man those look good.  Almost good enough to make me want to go to the lesser of the two Carolinas…
    "I've made a note never to piss you two off." - Stike
    · Share on FacebookShare on Twitter
  • Dyal_SC
    Dyal_SC Posts: 6,286
    @JohnInCarolina , in my humble opinion, if you do ever make your way down to the lesser Carolina, stop at Dukes BBQ in Walterboro. My personal favorite mustard based bbq in the state. Lots of media folks are prolly eating there these past few weeks due to the Murdaugh trial. 
    · Share on FacebookShare on Twitter
  • TideEggHead
    TideEggHead Posts: 1,345
    Great looking ribs, thanks for sharing!
    LBGE
    AL
    · Share on FacebookShare on Twitter
  • shtgunal3
    shtgunal3 Posts: 5,874
    Nice job as usual!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 18,943
    Oh man, those look fantastic!

    We used to go to Sticky Fingers in Charleston, when my sister lived there many moons ago. I used to like Lillie Q's hot mustard sauce alot.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • Dyal_SC
    Dyal_SC Posts: 6,286
    For those of you who don’t follow the cheffing thread. Used some of the leftover rib meat tonight over the top of loaded fries using the cold oil method.

    https://www.food.com/recipe/easier-french-fries-cold-oil-method-cooks-illustrated-415262

    My advice:

    Cut Yukon Golds into fries (about 7 medium ones, skin on), then I place mine in a big bowl with ice water. Let them rest for about 30 minutes or so or until ice has mostly melted, then pour out the water/slurry. Then I give them a few more rinses until the starch runs clear and all ice is gone . Then dry them off. Add them to a pot and cover with room temp oil. The link says peanut oil but canola oil is cheaper and it’s my go to. Put your stovetop burner on high and set a timer for 20 minutes. You will notice the oil talking after 5 or so minutes into it. Try to avoid stirring as much as possible during the initial 20 minute timeframe… just let them do their thing. After the 20 minutes are up, gently stir and loosen any fries stuck to the bottom of your pot. Let them fry for about 10 minutes longer until golden and crispy. Remove with slotted spoon and lay them on some paper towels. Salt and serve. 

    I like to fry them when they are dry, obviously, but still cold. It seems to delay the darkening, so you’re able to keep them in the oil a little longer to crisp up nice without burning them. They are about the easiest fries you can make and not greasy at all. 


    · Share on FacebookShare on Twitter

Categories