Featured Competition Ribs, Mustard/No Mustard

[disco]

FINE LOOKING RACKS DISCO, NICE WORK, I'D NEVER DOUBT YOUR CREDIBILITY! MYRON MIXON SAYS TO SAVE THAT MUSTARD FOR HOT DOGS, NOT SPARERIBS. HE ALSO SAYS TO SMOKE A STANDING RIB ROAST TO A IT OF 155º, THAT'S WHY I GAVE HIS COOKBOOK AWAY. RAY

Definitely sounds overcooked to me!

 

[sandyut]

Definitely sounds overcooked to me!

155 is nuked. Sheesh.

 

[Timber II]

Excellent cook and write up!

 

[disco]

Excellent cook and write up!

You are most kind.

 

[disco]

I'm not so sure of those test results Disco.
Send the next batch to me for a 2nd opinion please .

I also use mustard and occasionally hot sauce.

Keith

Sorry, no deliveries, the food disappears at postal inspection. You're welcome to come for eat in though

 

[thirdeye]

Great looking ribs, I also don't load up the foil for the wrapped step .

A slight twist on a mustard slather is to add some dill pickle juice to thin out the mustard a bit.