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09-04-2012, 05:01 PM | #1 |
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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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09-03-2012, 02:17 PM | #2 |
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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.
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09-03-2012, 02:33 PM | #3 |
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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
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09-03-2012, 02:36 PM | #4 |
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09-03-2012, 02:39 PM | #5 |
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Agree. Learn to test rib doneness by pulling on them.
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09-03-2012, 02:49 PM | #6 |
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09-03-2012, 02:40 PM | #7 |
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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...
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09-03-2012, 02:54 PM | #8 | |
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Quote:
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?
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09-03-2012, 03:38 PM | #9 | |
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Quote:
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. |
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09-03-2012, 03:51 PM | #10 | |
Baba Ganoush
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Quote:
Got it saved thanks for the tip Is the "t" a teaspoon or tablespoon? I'd say teaspoon |
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09-03-2012, 03:41 PM | #11 |
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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.
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09-03-2012, 03:52 PM | #12 |
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09-03-2012, 04:26 PM | #13 |
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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.
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09-03-2012, 04:48 PM | #14 | |
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But a few tips for future reference: First off, no more baby back/Danish cuts for the ribs. St. Louis cut is what you need, or you can just go full cut. The baby back/Danish cut is a complete rip off. Next, buy some paprika. Also junk the Lowry's seasoned salt. (Just reading about the three tablespoons of seasoned salt on that rack made my mouth pucker.) Start playing around with a bit of cumin, thyme, all spice, basil, mustard powder, various chili powders, etc. Your base is going to be equal parts of paprika and brown sugar. (For a large rack, 1/4 c. each will do.) From there, it's simply what you like in flavors. You'll need no more than 2 to 3 teaspoons of salt for a rack, and that's including regular salt and celery salt. Same goes for the black pepper. |
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09-03-2012, 05:00 PM | #15 | |
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I don't know anything about cuts, especially rib cuts. The seasoning salt wasn't bad at all, as we couldn't taste it. Paprika has absolute "zero" flavor and is only used for color. I never found paprika tasteful. I will give you're ideas a try, as I keep an open mind. |
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