You can use mustard as part of a rub, but I like using canola oil. The mustard can overpower the other flavors in the dry rub mix. Canola oil keeps the meat nice and moist, helps the rub adhere to the meat, and doesn't overpower the other spices. You can use canola oil, then add some dry mustard powder to your rub if you like mustard flavor. Just a thought.

This is my first time with mustard. I can say that using olive oil on tri tip sucks. It takes the flavor away from the seasonings.

I don't use any liquid base on my ribs. I find dry rub sticks fine, and I'm not building a thick bark like on a butt or brisket.

I'm a sucker for bark. I never had mustard based ribs. Hopefully they turn out okay. I don't have a thermometer (which sucks ass) to see what temp is. Could be a fast process today

Toothpick or pull test, you don't need a thermometer for ribs.

Agree. Learn to test rib doneness by pulling on them.

I love the mustard on the ribs. And going with open moist heat at first (two hours), then wrapped in foil with apple juice (hour or so), then open again with honey (20 minutes) leads to some great ribs. I like them moist and almost fall off the bone...

Like pull the bones apart? If they're not done will it dry them out?

Pull the bones, if the meat separates you're there. Or probe through the meat, if it goes through with no resistance you're there.

I'll give it a try within' the next hour.


http://img.tapatalk.com/d/12/09/04/ajevygeq.jpg


This is what I got going on to keep them moist. Along with a light mop of Gates sweet and spicy. Not much on the mop though. More spray than mop?

Sigh...

Okay, here's a mop sauce recipe that is damn near perfect for ribs/butt:

1/2 c. cider vinegar
1/2 c. apple juice
1/8 c. yellow mustard
1/8 c. brown mustard
1 t. hot sauce
1 t. salt
1/8 t. fine ground black pepper
1/8 t. garlic powder

That's all you are getting from me though.

And it's a mop sauce. Mop it. I use a wide paint brush to apply mine.

When the meat has shrunk to where you can see 1/2" or so of bone, grab 2 bones and gently pull them apart. You should have a little resistance, but the meat should start to separate from the bone.

Got it saved thanks for the tip

Is the "t" a teaspoon or tablespoon? I'd say teaspoon

I'll give it a try in about 30 minuets

http://img.tapatalk.com/d/12/09/04/y9asy3a6.jpg


Man, I'm not going to lie these were the best.

3 TBSP Lawry's garlic salt and seasoning salt

5 TBSP McCormick coarse ground pepper

4 TBSP Crushed red pepper

1 1/2 cup golden brown sugar


Equal parts apple cider vinegar and apple juice for moisture.


Wet mop 5 minuets before removing with Gates Spicy BBQ sauce. These were phenomenal.