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Old 06-17-2012, 11:49 AM  
crispystl420 crispystl420 is offline
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Brinkman smoke n grill

Anyone ever use one of these for smoking ? I just want something cheap to practice with.
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Old 09-03-2012, 02:02 PM   #241
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You can use mustard as part of a rub, but I like using canola oil. The mustard can overpower the other flavors in the dry rub mix. Canola oil keeps the meat nice and moist, helps the rub adhere to the meat, and doesn't overpower the other spices. You can use canola oil, then add some dry mustard powder to your rub if you like mustard flavor. Just a thought.
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Old 09-03-2012, 02:13 PM   #242
Inmem58 Inmem58 is offline
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This is my first time with mustard. I can say that using olive oil on tri tip sucks. It takes the flavor away from the seasonings.
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Old 09-03-2012, 02:17 PM   #243
jspchief jspchief is offline
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I don't use any liquid base on my ribs. I find dry rub sticks fine, and I'm not building a thick bark like on a butt or brisket.
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Old 09-03-2012, 02:33 PM   #244
Inmem58 Inmem58 is offline
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Quote:
Originally Posted by jspchief View Post
I don't use any liquid base on my ribs. I find dry rub sticks fine, and I'm not building a thick bark like on a butt or brisket.
I'm a sucker for bark. I never had mustard based ribs. Hopefully they turn out okay. I don't have a thermometer (which sucks ass) to see what temp is. Could be a fast process today
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Old 09-03-2012, 02:36 PM   #245
KCUnited KCUnited is online now
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Quote:
Originally Posted by Inmem58 View Post
I'm a sucker for bark. I never had mustard based ribs. Hopefully they turn out okay. I don't have a thermometer (which sucks ass) to see what temp is. Could be a fast process today
Toothpick or pull test, you don't need a thermometer for ribs.
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Old 09-03-2012, 02:39 PM   #246
jspchief jspchief is offline
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Quote:
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Toothpick or pull test, you don't need a thermometer for ribs.
Agree. Learn to test rib doneness by pulling on them.
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Old 09-03-2012, 02:40 PM   #247
GloryDayz GloryDayz is offline
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I love the mustard on the ribs. And going with open moist heat at first (two hours), then wrapped in foil with apple juice (hour or so), then open again with honey (20 minutes) leads to some great ribs. I like them moist and almost fall off the bone...
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Old 09-03-2012, 02:49 PM   #248
Inmem58 Inmem58 is offline
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Quote:
Originally Posted by jspchief View Post
Agree. Learn to test rib doneness by pulling on them.
Like pull the bones apart? If they're not done will it dry them out?
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Old 09-03-2012, 02:51 PM   #249
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Quote:
Originally Posted by Inmem58 View Post
Like pull the bones apart? If they're not done will it dry them out?
Pull the bones, if the meat separates you're there. Or probe through the meat, if it goes through with no resistance you're there.
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Old 09-03-2012, 02:54 PM   #250
Inmem58 Inmem58 is offline
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Pull the bones, if the meat separates you're there. Or probe through the meat, if it goes through with no resistance you're there.
I'll give it a try within' the next hour.





This is what I got going on to keep them moist. Along with a light mop of Gates sweet and spicy. Not much on the mop though. More spray than mop?
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Old 09-03-2012, 03:38 PM   #251
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Quote:
Originally Posted by Inmem58 View Post
I'll give it a try within' the next hour.





This is what I got going on to keep them moist. Along with a light mop of Gates sweet and spicy. Not much on the mop though. More spray than mop?
Sigh...

Okay, here's a mop sauce recipe that is damn near perfect for ribs/butt:

1/2 c. cider vinegar
1/2 c. apple juice
1/8 c. yellow mustard
1/8 c. brown mustard
1 t. hot sauce
1 t. salt
1/8 t. fine ground black pepper
1/8 t. garlic powder

That's all you are getting from me though.

And it's a mop sauce. Mop it. I use a wide paint brush to apply mine.
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Old 09-03-2012, 03:41 PM   #252
jspchief jspchief is offline
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Quote:
Originally Posted by Inmem58 View Post
Like pull the bones apart? If they're not done will it dry them out?
When the meat has shrunk to where you can see 1/2" or so of bone, grab 2 bones and gently pull them apart. You should have a little resistance, but the meat should start to separate from the bone.
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Old 09-03-2012, 03:51 PM   #253
Inmem58 Inmem58 is offline
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Quote:
Originally Posted by Saccopoo View Post
Sigh...

Okay, here's a mop sauce recipe that is damn near perfect for ribs/butt:

1/2 c. cider vinegar
1/2 c. apple juice
1/8 c. yellow mustard
1/8 c. brown mustard
1 t. hot sauce
1 t. salt
1/8 t. fine ground black pepper
1/8 t. garlic powder

That's all you are getting from me though.

And it's a mop sauce. Mop it. I use a wide paint brush to apply mine.

Got it saved thanks for the tip

Is the "t" a teaspoon or tablespoon? I'd say teaspoon
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Old 09-03-2012, 03:52 PM   #254
Inmem58 Inmem58 is offline
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Quote:
Originally Posted by jspchief View Post
When the meat has shrunk to where you can see 1/2" or so of bone, grab 2 bones and gently pull them apart. You should have a little resistance, but the meat should start to separate from the bone.
I'll give it a try in about 30 minuets
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Old 09-03-2012, 04:26 PM   #255
Inmem58 Inmem58 is offline
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Man, I'm not going to lie these were the best.

3 TBSP Lawry's garlic salt and seasoning salt

5 TBSP McCormick coarse ground pepper

4 TBSP Crushed red pepper

1 1/2 cup golden brown sugar


Equal parts apple cider vinegar and apple juice for moisture.


Wet mop 5 minuets before removing with Gates Spicy BBQ sauce. These were phenomenal.
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