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Mustard or not?

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    Mustard or not?

    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).

    #2
    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.

    Comment


    • HawkerXP
      HawkerXP commented
      Editing a comment
      I agree with Reds fan with a little water. NOT with baseball team selection.

    • Reds Fan 5
      Reds Fan 5 commented
      Editing a comment
      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?

    • HawkerXP
      HawkerXP commented
      Editing a comment
      Nats! Same thing here. So much potential.

    #3
    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.

    Comment


      #4
      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.

      Comment


        #5
        Water. That is the best base to get flavor release from the spices in the rub.

        Comment


        • Jeffrey R
          Jeffrey R commented
          Editing a comment
          Thanks, but try the grapeseed oil Delallo brand if you can. Fantastic!

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          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

        #6
        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 !!!

        Comment


        • Timbo54
          Timbo54 commented
          Editing a comment
          Like your technique with Lea and Perrins. I'll try it tomorrow on my baby backs. Never noticed any difference with mustard.

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          It’s mostly water, so produces roughly the same effect.

        • Jeffrey R
          Jeffrey R commented
          Editing a comment
          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!!

        #7
        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.

        Comment


        • tbob4
          tbob4 commented
          Editing a comment
          That is a great idea!

        #8
        I use a little mayo works great

        Comment


          #9
          I just use the apple cider vinegar that’s in my spray bottle to moisten the ribs before rubbing.

          Comment


            #10
            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.

            Comment


              #11
              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.

              Comment


              • richinlbrg
                richinlbrg commented
                Editing a comment
                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.

              #12
              I never use any kind of binder for my rub. Never noticed and issues

              Comment


                #13
                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.

                Comment


                • Jeffrey R
                  Jeffrey R commented
                  Editing a comment
                  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.

                #14
                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.

                Mustard is a base for Carolina sauce.

                Comment


                  #15
                  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.

                  Comment

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