Yep, life is too short for skank beer or bad ribs. :)

I'm glad the conversation has turned to ribs. I've had a smoker for a little over a year now. Doing my best to learn how to smoke properly. One question I've always had(and this is probably a silly one), do you guys use mustard on the meat to help your rub stick to the meat? I've seen this method used, and have always wondered if it affects the taste of the overall product. I don't use it, because I've never really had a problem with the rub not sticking on its own. Thoughts?

Rack I smoked a couple weeks ago. I don't think it's bad for a rookie.

http://img.tapatalk.com/d/13/09/28/u5atynat.jpg

Some random racks, as long as we're sharing!

I dont on ribs but I do on a shoulder roast. And no you cant taste the mustard...at least I cant and Ive never met anyone that could.

Thanks, that one cooked a little hot....but like I said, I'm learning.

Thanks man. I've always considered mustard to have such a strong taste, I just figured it would alter the overall flavor.

And another

I love ribs. A lot. I've had some decent ones in restaurants but all of the have been good Q restaurants.

I made some last weekend and over cooked them some. I foiled them after 3 hours. And they were really soft and a little mushy. But my ****ing Christ they were moist and flat out amazing. I mean, technically I screwed them up but they were glorious.

Yeah I changed my thread title to try to get the conversation going in a broader direction.

I do. I wash the ribs, trim the fat and membrane, dry rub them down, wrap and fridge overnight, start the fire, and just before the ribs go on I rub them down with plain yellow mustard.

It's not for the taste, as it doesn't impact overall flavor in a mustard-y way.... It's more to seal the dry rub in and to create a tacky texture. It makes a great bark when it's all said and done.