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First ribs ever.... Turbo St. Louis!
Covertegger
Posts: 19
Mustard/butt rub and 325-350 indirect for 2 hours. Thermapen read 195-200 when I pulled them and they were excellent! I left one dry and sweet baby ray on the other. So good.
Comments
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looks great. question -- what's the purpose of the mustard? I actually don't like mustard so I don't want that taste on my food. thanks
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You can't taste the mustard. It is used to hold the rub and create more bark. Some say the vinegar in the mustard helps tenderize the meat. It's a messy process but it works.ScooterMid TN. Hangin' in the 'Boro. MIM Judge
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I can't stand the sight, smell or taste of mustard. It makes me wretch.I would never do ribs or a butt without slathering it in disgusting, horrid yellow mustard first.
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What @tnbarbq said. Less messy if you use a silicone brush type of thing.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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