I was at some friends who don't smoke for dinner. They saw a competition smoker on TV use mustard as glue on their ribs and opined that they thought the mustard would ruin the ribs. I told them you wouldn't taste the mustard. They didn't believe me. Apparently, I have a credibility problem. Strange, I tell everyone they can trust me.
I solved the credibility problem by inviting them over for dinner and making them one rack of ribs with mustard glue and one without but everything else the same.
I started with two full sparerib racks and cut them Saint Louis Style. I intended to use the trimmings for Pork Ragu. A future post.
I rubbed one with mustard and left one dry.
I gave each rack a rub with my basic barbecue rub.
I set the Traeger to 275 F with competition blend pellets and put the ribs on.
I cooked them until the surface was well coloured and there was no rub or colour coming off on my finger when rubbed across the surface. I sprayed them every 45 minutes with apple juice and it took about 2 hours 20 minutes.
I took a large piece of heavy foil and smeared a good layer of butter in a line, honey squeezed over that, brown sugar sprinkled over that, a squeeze of Gouichan sauce over that and a drizzle of apple juice.
I put the ribs, meat side down, on the mixture and wrapped the foil around the ribs. I repeated for the second rack.
It only 3 degrees outside and the boys were looking for a new home. The ribs were going to be in foil and not take any more smoke so I put them in a 275 oven and saved the shivering.
By this points, we were in visit mode and there are less pictures. I cooked the ribs for an hour and then started checking the internal temperature. It took an hour and 15 minutes to get to an internal temperature of 205 degrees.
I put the wrapped ribs in a camp cooler wrapped with towels for 30 minutes.
I put the ribs on a rack and brushed them with my favourite bbq sauce. I put them back in at 275 degrees for 10 minutes. Another brush of bbq sauce and back in for 10 minutes.
I took them out and served them. I only remembered to take a picture of the few ribs that weren't eaten yet.
The ribs were delicious. Perfect bite through without falling off the bone but will pull off the bone cleanly.
Now for the whole point of the cook. Neither I nor the guests could taste the mustard on the ribs that used the glue. However, they did prefer the ribs that had been rubbed with mustard as there was more flavour from the rub.
My credibility restored, it was a great meal with good friends.
I solved the credibility problem by inviting them over for dinner and making them one rack of ribs with mustard glue and one without but everything else the same.
I started with two full sparerib racks and cut them Saint Louis Style. I intended to use the trimmings for Pork Ragu. A future post.
I rubbed one with mustard and left one dry.
I gave each rack a rub with my basic barbecue rub.
I set the Traeger to 275 F with competition blend pellets and put the ribs on.
I cooked them until the surface was well coloured and there was no rub or colour coming off on my finger when rubbed across the surface. I sprayed them every 45 minutes with apple juice and it took about 2 hours 20 minutes.
I took a large piece of heavy foil and smeared a good layer of butter in a line, honey squeezed over that, brown sugar sprinkled over that, a squeeze of Gouichan sauce over that and a drizzle of apple juice.
I put the ribs, meat side down, on the mixture and wrapped the foil around the ribs. I repeated for the second rack.
It only 3 degrees outside and the boys were looking for a new home. The ribs were going to be in foil and not take any more smoke so I put them in a 275 oven and saved the shivering.
By this points, we were in visit mode and there are less pictures. I cooked the ribs for an hour and then started checking the internal temperature. It took an hour and 15 minutes to get to an internal temperature of 205 degrees.
I put the wrapped ribs in a camp cooler wrapped with towels for 30 minutes.
I put the ribs on a rack and brushed them with my favourite bbq sauce. I put them back in at 275 degrees for 10 minutes. Another brush of bbq sauce and back in for 10 minutes.
I took them out and served them. I only remembered to take a picture of the few ribs that weren't eaten yet.
The ribs were delicious. Perfect bite through without falling off the bone but will pull off the bone cleanly.
Now for the whole point of the cook. Neither I nor the guests could taste the mustard on the ribs that used the glue. However, they did prefer the ribs that had been rubbed with mustard as there was more flavour from the rub.
My credibility restored, it was a great meal with good friends.
. But I'm sure they were plenty happy to take that challenge.
. 
