Quote:
Originally Posted by McFly
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?
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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.