I am not going with the tenderizing aspect at least not from what she did in the video. tenderness of BBQ is caused by slow cooking in its own natural fat, water and connective tissues as they break down. You want mushy/mealy ribs brine em in a vinegar based liquid.
Recipe for yellow mustard
1/4 cup water
4 tablespoons dry ground mustard
3 tablespoons white distilled vinegar
1/2 teaspoon Wondra flour
1/4 teaspoon plus 1/8 teaspoon kosher salt
1/8 teaspoon turmeric
Pinch garlic powder
Pinch paprika
Sorry, but I have been doing this for a long time and when I used mayo to bind the rub vs mustard, I get the same flavor and tenderness. (Yes, it's more like rubbing with olive oil before seasoning)
The whole theory is that you rub the mustard onto the meat and cover with your rub. You let it sit until the dry rub is moist (women hate when I used that word) then rinse and repeat, until all surfaces are covered. When you rub the ribs with spices, using no binder, they don't intermingle(develop) as well nor seal as well and therefore dry out on the outsides.
Without the slather, I have to baste my ribs but when I use a generous amount of mustard and apply seasoning as I said, I never do. I don't wrap, I cover. I do smoke with a water pan under and besides the fire (2 of them) to get both steam and a moist environment ( I know).
Oh, My rub does not have salt (I apply sea salt flakes after cooking and before resting) I start out with ice cold ribs, not room temperature because you get more smoke flavor and a better smoke ring, especially on butts and briskets.
if we want to get into the chemistry of a smoke ring, I guess we could....
Quote:
Originally Posted by GloryDayz
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