Good morning all,
In all my years that I've have been cooking I have never used mustard for a base on my ribs, and would welcome any input. I've always used olive oil, grapeseed oil, ect as a substitute base before my rub.
How compatible is the Memphis dust with a yellow mustard base (Heinz organic, it's a Pittsburgh thing).
Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
I just use a little water to moisten the ribs and use a dry rub, usually Memphis Dust. Mustard is an alternative and after a long cook should have little impact on the flavor. Personally, I'd save the mustard for my next hot dog or sausage cook.
HawkerXP being a Reds fan is a labor of love these days (as they fall behind in the 1st inning today). Are you an Orioles or Nationals fan there in Northern VA?
In my experience it doesn’t really matter. I don’t see a difference once the cook is complete. I do use mustard as it is cheap in bulk and helps me see the distribution of my rub when applying. Just my 2 cents.
Thanks Reds, Yeah I feel the same. That is why I never used it before. Think that I'll save it for the brats and dogs. I don't want to fix something that's not broke.
No thank you. High omega-6 makes it highly inflammatory and more prone to oxidation and trans configuration during cooking. And, spices bloom in water better than oil. https://amazingribs.com/tested-recip...s/science-rubs
I have no scientific or culinary reason to use it but good old Lea and Perrins has been my go to for all pork and beef since I was knee high to a grasshopper. That's my story and I'm stickin' to it !!!
Hey Trotman, I've used L&P myself and I have always had great results. I'm by no means a master chief or chemist but, in all modesty I can cook. You're right on about L&P go to sauce. Good stuff!!
One technique I use is if we're doing rice as a side dish is to do the mustard/rub thing, wrap after 2-3 hours, unwrap after an hour or 2, pour the juices into a pan, then sauté the rice in it a la fried rice. But it's usually a spritz of water then the rub.
So it appears ya can use almost anything. I use mustard cuz Meathead says so. So I do. I do like the visual of it as Donw put it. My wibs always taste weally good, as the ones I cooked yesterday for today (storms a comin), had a sneak taste, much to the chagrin of my wife & Derby dog. Whatever trips yer trigger.
Just a follow up on my earlier post. I went ahead and tried the Heinz yellow mustard base,Meatheads rub and finished the slab with a east Carolina style sauce. Every one raved about them, myself I thought they were ok. Felt that I have made better. All that was left were bare bones, dirty dishes and empty beer cans. Guess they liked them.
Most of us here outcook the average person, so our less than best beats what most folks have had.
I was pointing out some things I could have done better with a rib cook for family. My step-son said that he appreciates always try to improve and be perfect, but said my less than stellar beat his best ever by a mile. Just sayin.
I tried mustard on my last pork shoulder. I have never used anything before. Next time I'm going to try olive oil. But the truth is nothing had always worked fine.
Hey Attjack, I honestly wasn't impressed with the mustard. Like I stated prior I am sticking with what works for me. I want to see smiles on people's faces when they're eating my stuff.
Good luck with the shoulder.
There's some speculation in the PBC subforum that rubs drip off into the coals during a cook. It would seem to me using mustard would tend to accelerate this.
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
I always slather a coat of mustard on any pork or beef that is being smoked (long, low and slow) at least a day before the cook, but after I've dry brined. The mustard leaves no discernible (to me) taste, but the vinegar in the mustard helps tenderize the meat.
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