Rub then mustard or mustard then rub???

Unknown

Was checking out Tim's website before I put my babyback ribs on a short while ago. Unless I read incorrectly, one page says put mustard on first, then rub; and another says put rub on first, then mustard. Hmmm...my ribs have been on for about l/2 hour now, with rub on first, then mustard. Someone tell me I did it right!!! Also, is there such a gadget as a remote device for dome temp so I don't have to keep running out to see the temp? That would be sooooo convenient. Gotta go check my temp now....

Unknown

Cindy,
I usually do rub,mustard,rub
I don't think there is a law about the order you did it, just have fun doing it.
as for as your therm. check out
[ul][li]redi-chek[/ul]

Squeeze

Cindy,
Honestly, I think there is no "Right" way to do it. If you put rub on then mustard, try them, if they are good, great. Next time try it the opposite way and then decide for yourself which you like better. With the egg, it is hard to mess up any food. My 2 cents for what it is worth...[p]-Kevin

Wise One

Cindy, ok, I'll tell you - "You did it right!" Like everyone else said, I'm not sure there is a wrong way but I like to put the rub directly on the and then mustard. if you put mustard first it has a tendency to cover well, so that additional rub may not make it to the meat. Either way, I bet they are pretty good.

tn slagamater

Squeeze, "with the egg there is no "wrong" way to do it!" Absolutly CORRECT! WELL SAID ... It always comes out GREAT!!! EVEN if YOU do it WRONG...Love that EGG!!

Unknown

Wil,
That gadget is just what I'm looking for??? Anyone out ther in eggville tried it??

JSlot

I'm a mustard first kinda guy, Cindy. I think it makes a better crust.[p]Jim

Nature Boy

Cindy,
Mustard first gives the rub sumthin to adhere too. Rubbing first, and then smearing the mustard seems to spread the rub around unevenly. I use oil instead of mustard sometimes, and the oil goes first.[p]But like the kind folks below say, either way you is in fer some good eatins.
Have fun....and a yeeeeehaa to ya.
Chris

Unknown

Cindy,
yes and works great

Gfw

<p />Cindy, there is no right way, only the way that works best for you. I have a tendancy to do the rub, the mustard and then a little more rub - it works for me![p]Life is Good! :~}[p]

[ul][li]Gfw's Bbq[/ul]

RRP

Cindy, as for the remote wireless thermometers I love them! While I can't speak for the redi-check brand I do have a NuTemp 701 with a special high temp probe which will tolerate 1200° temp before frying - I cooked my first one. I put that one in harms way in the dome for the very reason you mention. I also have one from Sharper Image which I use for meat. Yes it is neat to be able to stay in touch with Mr Egg from inside - especially when it is cold, or raining or during an over night cook. My suggestion is go for it! Life isn't a dress rehearsal and if you want it - get it!

Gretl

Cindy,
My new Redi Check made a triumphant maiden voyage last weekend; a 20-hour cook. Couldn't have done without it.
Cheers,
Gretl