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Old 09-27-2013, 09:11 PM   #1
Bwana Bwana is offline
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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?
Yeah I changed my thread title to try to get the conversation going in a broader direction.
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Old 09-27-2013, 09:19 PM   #2
Dante84 Dante84 is offline
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Originally Posted by McFly View Post
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?
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.
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Old 09-27-2013, 08:23 PM   #3
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Rack I smoked a couple weeks ago. I don't think it's bad for a rookie.

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Old 09-27-2013, 08:26 PM   #4
Simply Red Simply Red is offline
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Rack I smoked a couple weeks ago. I don't think it's bad for a rookie.

looks good.
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Old 09-27-2013, 08:27 PM   #5
Simply Red Simply Red is offline
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do you guys food processor your rubs? I'd recommend that.
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Old 09-27-2013, 08:33 PM   #6
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looks good.
Thanks, that one cooked a little hot....but like I said, I'm learning.
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Old 09-27-2013, 08:29 PM   #7
Dante84 Dante84 is offline
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Some random racks, as long as we're sharing!
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Old 09-27-2013, 08:39 PM   #8
Dante84 Dante84 is offline
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And another
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Old 09-27-2013, 08:50 PM   #9
Buehler445 Buehler445 is online now
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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.
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Old 09-27-2013, 10:09 PM   #10
Simply Red Simply Red is offline
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ya'll - food processor your rub.
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Old 09-27-2013, 10:20 PM   #11
Buehler445 Buehler445 is online now
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ya'll - food processor your rub.
I should but I don't.
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Old 09-28-2013, 12:02 AM   #12
Dante84 Dante84 is offline
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ya'll - food processor your rub.
Explain please.....


I just use different spices by hand. I don't do a mix up in one jar because the grain sizes vary, settling, etc...
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Old 09-28-2013, 07:44 AM   #13
Bwana Bwana is offline
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It starts! A shot when it hit the smoker at 6 am. I have it rolling at 150 degrees right now, I'll check on it in another hour or so. I have no clue how long this is going to take, which is why I got it started early, any idea?
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Old 09-28-2013, 08:24 AM   #14
GloryDayz GloryDayz is offline
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It starts! A shot when it hit the smoker at 6 am. I have it rolling at 150 degrees right now, I'll check on it in another hour or so. I have no clue how long this is going to take, which is why I got it started early, any idea?
What's the humidity there?
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Old 09-28-2013, 08:28 AM   #15
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It starts! A shot when it hit the smoker at 6 am. I have it rolling at 150 degrees right now, I'll check on it in another hour or so. I have no clue how long this is going to take, which is why I got it started early, any idea?
Looks good! You taking Pre-orders now? Do you charge shipping & handling?
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