- Jun 11, 2017
- 5
- 10
Twenty years ago (more or less) I attended "BBQ University" in Portland Oregon which was taught by "Professor Barbecue" Bruce Bjorkman. I still have my diploma from that enjoyable event. At that time Bruce was working with Traeger but I think he works with somebody else now.
In any event, Bruce told us that after the rub is applied to ribs or Pork Butt, that a thin coating of ordinary yellow mustard (Frenchs, etc) applied over the top of the rub makes the meat more tender and is a common trick of competitive BBQ teams. I have used that trick for years and although I can't taste or see the yellow mustard on the finished product, it does seem to yield a high quality end product.
Is this a technique that is commonly used, or was it Professor BBQ's secret weapon, or is it nonsense?
Cheers!
In any event, Bruce told us that after the rub is applied to ribs or Pork Butt, that a thin coating of ordinary yellow mustard (Frenchs, etc) applied over the top of the rub makes the meat more tender and is a common trick of competitive BBQ teams. I have used that trick for years and although I can't taste or see the yellow mustard on the finished product, it does seem to yield a high quality end product.
Is this a technique that is commonly used, or was it Professor BBQ's secret weapon, or is it nonsense?
Cheers!