Hey folks - I've been reading Kirk's book on Championship Barbecue and he's
a proponent of doing a mustard slather on butt and ribs, then a rub. All 15
minutes or so before going on the smoker. Now I've always understood that
it's best to apply the rub the night before. Discuss? I'm doing my first 50
person feast this weekend ... I call it Pig Sunday. So do my kids - it's
awesome to hear a five-year old girls get all excited and scream "Pig
Sunday!" as she runs through the house.

SP

Stephen Pocock wrote:

> Hey folks - I've been reading Kirk's book on Championship Barbecue and he's
> a proponent of doing a mustard slather on butt and ribs, then a rub. All 15
> minutes or so before going on the smoker. Now I've always understood that
> it's best to apply the rub the night before. Discuss? I'm doing my first 50
> person feast this weekend ...

I used to apply rub the day before, but not anymore.
It doesn't make enough of a difference to warrant
the effort.

It can also have unintended side effects, depending. I've
been to a few cookouts where the meat was left overnight in
lots of commercial rub, which contain a ton of salt. The meat
had actually cured somewhat. Baby backs with the taste and
texture of ham.

> I call it Pig Sunday. So do my kids - it's
> awesome to hear a five-year old girls get all excited and scream "Pig
> Sunday!" as she runs through the house.

Now that's just too darn cute.

--
Reg

"Stephen Pocock" > wrote in message
...
> Hey folks - I've been reading Kirk's book on Championship Barbecue and
> he's
> a proponent of doing a mustard slather on butt and ribs, then a rub. All
> 15
> minutes or so before going on the smoker. Now I've always understood that
> it's best to apply the rub the night before. Discuss? I'm doing my first
> 50
> person feast this weekend ... I call it Pig Sunday. So do my kids - it's
> awesome to hear a five-year old girls get all excited and scream "Pig
> Sunday!" as she runs through the house.
>
I mix up mustard, beer, franks hot sauce to make a slather---I like the
effect on butts & briskets not so much on ribs--swear I can taste the
mustard on ribs--and I don't much like mustard

ymmv

Buzz

2fatbbq wrote:
> "Stephen Pocock" > wrote in message
> ...
>
>>Hey folks - I've been reading Kirk's book on Championship Barbecue and
>>he's
>>a proponent of doing a mustard slather on butt and ribs, then a rub. All
>>15
>>minutes or so before going on the smoker. Now I've always understood that
>>it's best to apply the rub the night before. Discuss? I'm doing my first
>>50
>>person feast this weekend ... I call it Pig Sunday. So do my kids - it's
>>awesome to hear a five-year old girls get all excited and scream "Pig
>>Sunday!" as she runs through the house.
>>
>
> I mix up mustard, beer, franks hot sauce to make a slather---I like the
> effect on butts & briskets not so much on ribs--swear I can taste the
> mustard on ribs--and I don't much like mustard
>
> ymmv
>
> Buzz
>
>


Inneresting. I've never tasted the mustard on anything, but I *like*
mustard. I love mustard. I could drink a glass of CYM every morning
and not complain.

Have you tried mustard on beef ribs?

If it makes any difference, I've used all kinds of spicy mustard,
dijons, you name it and still can't taste it. Seems to me it's just
there to hold the rub (which need not be rubbed in BTW) and IMNSHO rub
doesn't need to be applied a day early.



--
TFM®

"TFM®" > wrote in message
...
> 2fatbbq wrote:
>>
>> I mix up mustard, beer, franks hot sauce to make a slather---I like the
>> effect on butts & briskets not so much on ribs--swear I can taste the
>> mustard on ribs--and I don't much like mustard
>>
>> ymmv
>>
>> Buzz
>
>
> Inneresting. I've never tasted the mustard on anything, but I *like*
> mustard. I love mustard. I could drink a glass of CYM every morning and
> not complain.
>
> Have you tried mustard on beef ribs?
>
Only taste the "mustard " flavor on pork ribs---or maybe its just the
drugs<LOL> And really the only mustard I don't like is the cym--most others
have good uses for sure---hard even to deglaze a frying pan wiothout a touch
of dijon! The slater works nice on beef ribs---when I can get decent ones
anyway! The last really nice ones I got were in a convenience store waay up
north in Lower Michagan last summer!

Buzz

2fatbbq wrote:
> "TFM®" > wrote in message
> ...
>
>>2fatbbq wrote:
>>
>>>I mix up mustard, beer, franks hot sauce to make a slather---I like the
>>>effect on butts & briskets not so much on ribs--swear I can taste the
>>>mustard on ribs--and I don't much like mustard
>>>
>>>ymmv
>>>
>>>Buzz
>>
>>
>>Inneresting. I've never tasted the mustard on anything, but I *like*
>>mustard. I love mustard. I could drink a glass of CYM every morning and
>>not complain.
>>
>>Have you tried mustard on beef ribs?
>>
>
> Only taste the "mustard " flavor on pork ribs---or maybe its just the
> drugs<LOL> And really the only mustard I don't like is the cym--most others
> have good uses for sure---hard even to deglaze a frying pan wiothout a touch
> of dijon! The slater works nice on beef ribs---when I can get decent ones
> anyway! The last really nice ones I got were in a convenience store waay up
> north in Lower Michagan last summer!
>
> Buzz
>
>

Dude, beef ribs (good ones) are *so* hard to find these days.

I've pretty much given up on them unless I catch some really meaty ones
at about a buck 20 a pound.

I guess we gotta remember, if we buy a whole freakin' cow we're only
gonna get 2 racks of ribs. :-(

But they would indeed be meaty! :-)


--
TFM® - Meaty as opposed to Veggie

"TFM®" > wrote in message
...
> 2fatbbq wrote:
> > "Stephen Pocock" > wrote in message
> > ...
> >
> >>Hey folks - I've been reading Kirk's book on Championship Barbecue and
> >>he's
> >>a proponent of doing a mustard slather on butt and ribs, then a rub.
All
> >>15
> >>minutes or so before going on the smoker. Now I've always understood
that
> >>it's best to apply the rub the night before. Discuss? I'm doing my first
> >>50
> >>person feast this weekend ... I call it Pig Sunday. So do my kids -
it's
> >>awesome to hear a five-year old girls get all excited and scream "Pig
> >>Sunday!" as she runs through the house.
> >>
> >
> > I mix up mustard, beer, franks hot sauce to make a slather---I like the
> > effect on butts & briskets not so much on ribs--swear I can taste the
> > mustard on ribs--and I don't much like mustard
> >
> > ymmv
> >
> > Buzz
> >
> >
>
>
> Inneresting. I've never tasted the mustard on anything, but I *like*
> mustard. I love mustard. I could drink a glass of CYM every morning
> and not complain.
>
> Have you tried mustard on beef ribs?
>
> If it makes any difference, I've used all kinds of spicy mustard,
> dijons, you name it and still can't taste it. Seems to me it's just
> there to hold the rub (which need not be rubbed in BTW) and IMNSHO rub
> doesn't need to be applied a day early.
>
>
>
> --
> TFM®

Maybe that's why I don't really care for the meat? Because of the mustard?
I don't do mustard. I'd rather have the meat nekkid, I think.

kili

Cheap yellow mustard in the warehouse store container works great -
holds the rub and maybe adds a little vinegar flavor. maybe. There's
not much trace of the mustard after 12 hrs for a butt or even longer
for a brisket.

You can taste mustard on ribs, though, after 4-5 hrs.