Quote:
Originally Posted by Inmem58
We couldn't taste the mustard, so I'm sure it was unnecessary to use that much. They turned out great, next time I'll let them cool a bit before cutting. That was my only downfall.
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Sometime folks add more than just enough to keep the rub on because the vinegar in the mustard help tenderize the meat. But if they were good, it's ALL good!
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