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Alternatives for Mustard as a base for a rub on ribs? - Page 2

post #21 of 36
Quote:
Originally Posted by AK1 View Post

My understanding is that the typical peanut oil is refined and has no effect on someone with peanut allergies.

My son as a severe peanut allergy and his allergist says no to peanut oil.

Not worth his life to try it.
post #22 of 36
Quote:
Originally Posted by c farmer View Post

Quote:
Originally Posted by AK1 View Post

My understanding is that the typical peanut oil is refined and has no effect on someone with peanut allergies.

My son as a severe peanut allergy and his allergist says no to peanut oil.

Not worth his life to try it.

I meant nothing by my response to the O.P. I was just answering the question.... I totally understand some folks have severe allergies ! Hoping no one took offense as that's not what was intended by any means !
post #23 of 36
Quote:
Originally Posted by WaterinHoleBrew View Post

I meant nothing by my response to the O.P. I was just answering the question.... I totally understand some folks have severe allergies ! Hoping no one took offense as that's not what was intended by any means !

Nah man, just talkin.
post #24 of 36
Quote:
Originally Posted by c farmer View Post

Quote:
Originally Posted by WaterinHoleBrew View Post

I meant nothing by my response to the O.P. I was just answering the question.... I totally understand some folks have severe allergies ! Hoping no one took offense as that's not what was intended by any means !

Nah man, just talkin.

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post #25 of 36

I have also heard of mixing some vinegar with mayo to make it easier to spread and the vinegar helps to break down the connective tissues bringing the rub into the meat. Never tried it though....

 

Smoke ON!

 

-Jason

post #26 of 36

I use mustard with pulled pork, mostly because I really like to goop on the dry rub and it all just falls off without the mustard.  Ribs are thin though, your dry rub should not be thick.  I do a heavy dusting with my own variation of BRITU (best ribs in the universe, google it if you're not familiar) rub then flip to do a lite dusting of the bone side.  Anything that falls off the top side on the flip lands on the next, yet to be seasoned, rib.

post #27 of 36
I'm going to use mustard again with my butt. Starting it at 4am haha!
post #28 of 36
I've used Apple Butter before
post #29 of 36
Quote:
Originally Posted by cabowabo35 View Post

I've used Apple Butter before

 

At what Temp smoker? While delicious and an effective glue, like Honey, Apple Butter is primarily Fructose and will burn at smoker temps much over 230°F...JJ

post #30 of 36
I've used it in a pork shoulder at 225° for around 12 hours and the meat turned out delicious
post #31 of 36
Quote:
Originally Posted by cabowabo35 View Post

I've used it in a pork shoulder at 225° for around 12 hours and the meat turned out delicious

 

That will work...Thanks for the response...JJ

post #32 of 36
Quote:
Originally Posted by c farmer View Post


My son as a severe peanut allergy and his allergist says no to peanut oil.

Not worth his life to try it.

You're right. Not worth taking a chance at all.

post #33 of 36

I like to use Parkay squeezable margarine sometimes.  Usually I don't use anything at all, and I'll never use mustard.  Even if you can't really taste it, my brain knows it was on there and will invent the taste.

post #34 of 36

I wash my meat and pat it down with a paper towel.  It's normally enough just to apply the rub just like that. 

post #35 of 36
I rinse all of my meats and pat dry. I use EVOO on beef, mayo or butter on chicken and mustard on pork. I think you could use any of them interchangably. As far as mustard is concerned, My wife really does not like mustard at all and she does not detect any mustard flavor at all after the meat is coked. Good luck with whatever you choose. Please let us know how your experiments turn out.
post #36 of 36
I've used Worchestershire Sauce before , but. since I wash my. Ribs and pat dry , the Rub stays on very well . biggrin.gif




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