Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

I made Honey Mustard Ribs

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    I made Honey Mustard Ribs

    I made a rack of Honey Mustard ribs yesterday and they were the BOMB!

    I also made another rack with a sweet heat standard BBQ rub just in case the honey mustard ones were less than desirable.

    After surfing around the Interweb for ideas I came up with the following dry rub for a sweet mustard rub.

    Click image for larger version

Name:	7A5FDF90-1F06-4D57-962E-CC76F693DED9.jpeg
Views:	340
Size:	159.3 KB
ID:	1055665

    1/4 Cup light brown sugar
    1/4 Cup coarse ground mustard seeds
    2 Tbsp Kosher salt
    2 Tbsp coarse ground black pepper
    2 Tbsp granulated onion
    1 Tbsp pork dust (equal parts ground sage, rosemary and thyme)
    1 Tbsp paprika

    Click image for larger version

Name:	267DCEC2-504C-4771-A727-F9A327503A66.jpeg
Views:	274
Size:	188.3 KB
ID:	1055667



    Next I got a couple of racks of ribs ready to rub

    Click image for larger version

Name:	CCCB7CC6-AED5-4A74-AF89-5094F3C638E6.jpeg
Views:	270
Size:	183.8 KB
ID:	1055668



    I had a small jar of sweet honey mustard so I spread a bit of it on the one rack as a binder.
    I spread a bit of Carolina BBQ sauce on the other rack as a binder


    Click image for larger version

Name:	9511D940-38E3-4555-9461-A2F44AD61FF1.jpeg
Views:	272
Size:	120.9 KB
ID:	1055666


    Next came the rubbing of the ribs. 😆

    Click image for larger version

Name:	0F9631DF-8803-42D1-AA72-07C06A0565B7.jpeg
Views:	269
Size:	173.1 KB
ID:	1055671



    I let them rest in the fridge for about 3 hours or so and then onto the Grill OG they went

    Click image for larger version

Name:	5F64A8A2-67D1-4692-A5CC-4A44A47E439F.jpeg
Views:	271
Size:	143.7 KB
ID:	1055669


    After about three and a half hours at 250 they were looking quite tasty.

    Click image for larger version

Name:	952318D6-2C06-42F7-8957-6A82B2121182.jpeg
Views:	268
Size:	140.0 KB
ID:	1055672


    I wrapped them in butcher paper and let them go another hour at 250 while I prepared a honey mustard glaze for the one rack.

    For the glaze I came up with this:

    1/2 cup light brown sugar
    1/2 cup honey
    1/3 cup white vinegar
    1/3 cup apple cider vinegar
    1/3 cup yellow mustard
    ~1/3 cup of the sweet honey mustard that I had left over after rubbing a bit on the one rack
    1 Tbsp granulated onion
    1 Tbsp coarse ground black pepper

    This I cooked on the stove top on medium / medium low for about 30 minutes until a glaze formed. (Sorry no pictures)

    It was then time to unwrap the ribs, glaze them up, kick up the Grilla to 400 and cook for another 15 minutes to set the glaze. I glazed the other rack with Original Sweet Baby Ray’s

    Click image for larger version

Name:	6382213F-D8E3-4E72-944A-DC2C2D0CF5D9.jpeg
Views:	272
Size:	134.6 KB
ID:	1055674



    Both racks came out great. If I had some criticism they were a touch dry but my guests loved them.

    Click image for larger version

Name:	04178941-9F1D-4F74-808E-6BAB66E3B9DE.jpeg
Views:	268
Size:	149.4 KB
ID:	1055670
    Click image for larger version

Name:	E3065DC9-E5A4-4CA0-A853-4DC01A7D3E90.jpeg
Views:	269
Size:	141.2 KB
ID:	1055673

    The flavor of the Honey Mustard Ribs were incredible. The rub came out great and the glaze was tangy, sweet and full of mustard flavor. If one is not a fan of vinegar one might not enjoy the glaze as much as I did but I’ll be making these ribs again and again and again.


    #2
    You know you definitely have something since Newman used Honey Mustard to wash down that vile weed broccoli.

    Love me some mustard tones.

    Comment


      #3
      Ya done good Sir!

      Comment


        #4
        Thanks for sharing! Those ribs look killer…excellent write up also.

        Comment


          #5
          Love to see the OG Grilla cooks! Ribs look wonderful!

          Comment


            #6
            Great looking ribs and an A+ for the description and pics. Well done .

            Comment


              #7
              Thanks for the recipe, been wanting to change up my flavors on ribs , I might give this a try next weekend!

              Comment


                #8
                I looove the finish color on those honey mustard ribs. Def going to have to give this a shot if i can ever afford ribs again.

                Comment


                  #9
                  Looks like Baby back, unless they are Loin Back.
                  tx for Pics. You done good.
                  I would pair them with PBR.

                  Comment


                  • bbqLuv
                    bbqLuv commented
                    Editing a comment
                    Panhead John I don't touch the stuff. I don't even mention it, don't want fellow BBQ'rs to think less of me than they already do now.

                  • Panhead John
                    Panhead John commented
                    Editing a comment
                    Is that possible? 😂

                  • bbqLuv
                    bbqLuv commented
                    Editing a comment
                    I am not sure, but I error on the side of safety.

                  #10
                  Got a rack of SLC's to attack with mustard this weekend.

                  Comment


                  • Mr. Bones
                    Mr. Bones commented
                    Editing a comment
                    Following

                  #11
                  Need to try that. Looks great!

                  Comment


                    #12
                    Thank you. Now in my Paprika app for trying out later this month.

                    Comment


                      #13
                      I am definitely going to do these! Got some dried honey that I'll sub out for the brown sugar in the rub though.

                      Beautifully done and great write-up!

                      Comment


                      • ssandy_561
                        ssandy_561 commented
                        Editing a comment
                        I was looking for dried honey instead of brown sugar but couldn’t find it quickly. Probably gonna order some and retry the rub with 50/50 brown sugar/dried honey. Let me know how it turns out if you make it.

                      #14
                      That’s just rib candy. Bravo!

                      Comment


                        #15
                        Beautiful! I am always on the lookout for wib recipes, I’ll give this a shot.

                        Comment

                        Announcement

                        Collapse
                        No announcement yet.
                        Working...
                        X
                        false
                        0
                        Guest
                        500
                        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                        false
                        false
                        {"count":0,"link":"/forum/announcements/","debug":""}
                        Yes
                        Rubs Promo

                        Spotlight

                        These are not ads or paid placements. These are some of our favorite tools and toys.

                        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                        Use Our Links To Help Keep Us Alive

                        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                        Finally, A Great Portable Pellet Smoker


                        Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                        Click here to read our detailed review and to order


                        The Pit Barrel Cooker May Be Too Easy


                        The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                        Click here to read our detailed review and the raves from people who own them



                        Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                        Click here to see our list of Gold Medal Gifts

                         

                        Comprehensive Temperature Magnet With 80+ Important Temps

                        Amazingribs.com temperature magnet
                        Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                        Click here to order.


                        Blackstone Rangetop Combo: Griddle And Deep Fryer In One


                        The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                        Click here to read our detailed review and to order


                        GrillGrates Take Gas Grills To The InfraredZone


                        GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                        Click here for more about what makes these grates so special


                        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


                        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                        Click here to read our detailed review