Quote:
Originally Posted by Fire Me Boy!
I don't imagine there's enough mustard to do any tenderizing action past the first thin layer of meat. I think it's probably your low and slow cook that's doing all the tenderizing.
|
Who knows, maybe it does...
http://www.foxnews.com/food-drink/20...-champion.html
Quote:
|
“The mustard acts as a sealant on top of the rub, which will help force that rub down into the pores; as well as it contains Vinegar, so it will help these ribs tenderize,” she explains. “You will never taste the mustard in these ribs, I promise.”
|
I'm fine with it. I'm old, my ribs are pretty tasty, and people ask me to make them.