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speaking of mustard...

Mark Backer
Mark Backer Posts: 1,018
edited -0001 30 in EggHead Forum
When I made jslots ribs, I found that when I messed with the ribs at all, the mustard and rub stuff just fell off. I have not gotten it to make a decent bark yet. Is that just me or has anyone else had that problem?
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Comments

  • Unknown
    Unknown
    Mark , the operative words here is "messed with", why did you do that???you didn't remember that part that said don't even peek at em till they should have been in there long enough to be done. The bark has always been perfectamundo on all of mine.

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  • Mark Backer
    Mark Backer Posts: 1,018
    Chet,
    well, I've made ribs twice. Once his way and once from the wise cookbook with the 3/1/1 or whatever it is. Both times, when trying to get the ribs out of the vertical racks, we lost much of the outside. I won't call it bark because it hasn't been that so far in either effort.
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  • Topo Gigio
    Topo Gigio Posts: 98
    Mark, I tried JJ ribs and JSlot ribs each once. JJ ribs produce a 'dry-rib' with a great flavour, fall-off the bone, with no bark and IMHO need dipping sauce (some enjoy them dry). JSlot ribs produce a great non 'dry-rib' still fall off the bone, but not as easily, good bark and I didn't find that they needed a dipping sauce, but still a little dry (I think I overcooked them). I put them in the rack did not touch them until I removed them. Nothing fell off on removal because of the bark.[p]Anyway, I'm thinking of trying the 3-1-1 method. What did you find the difference in results are with this method over JSlot.[p]My ultimate rib would be fall-off-the-bone and real juicy. Not sure if that's even possible? Any ideas anyone?

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  • Mark Backer
    Mark Backer Posts: 1,018
    Topo Gigio,[p]While I found the flavor of my Jslots ribs was unmatched (and won me a rib contest in the neighborhood), I was looking for more of a fall off the bone type of rib. The 3/1/1 was better, but still not enough for me. Next time we are going to leave them in foil longer and see if that makes a difference, then we will (reluctantly) put on some sauce during the last hour as I flip them. [p]
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  • Mark Backer
    Mark Backer Posts: 1,018
    Mark Backer,[p]I don't want JSlots to take this the wrong way either. I am positive that this was my fault and not his recipe's. Those ribs were one of the first tries on the egg, so success is relative. [p]I will continue to try to get better and learn more here and, with help and patience, maybe I too can be a Head Held High Egger.

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