Brinkman smoke n grill

[GloryDayz]

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.

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!

[jspchief]

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.

[In58men]

Originally Posted by jspchief

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

[KCUnited]

Originally Posted by Inmem58

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.

[jspchief]

Originally Posted by KCUnited

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

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

[In58men]

Originally Posted by jspchief

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

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

[GloryDayz]

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...

[In58men]

Originally Posted by KCUnited

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.





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?

[Saccopoo]

Originally Posted by Inmem58

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





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.

[In58men]

Originally Posted by Saccopoo

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.

Got it saved thanks for the tip

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

[jspchief]

Originally Posted by Inmem58

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

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.

[In58men]

Originally Posted by jspchief

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.

I'll give it a try in about 30 minuets

[In58men]

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.

[Saccopoo]

Originally Posted by Inmem58

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.

The Gates saved them.

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.

[In58men]

Originally Posted by Saccopoo

The Gates saved them.

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.

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.