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Do you coat ribs before rub or rub them naked?

Discussion in 'Pork' started by cromag, Feb 1, 2011.

  1. cromag

    cromag Smoking Fanatic

    Just wondering cause I have made ribs twice and both times I have rubbed mustard before the rub but these guys do it differently. What are the pros and cons of not using a coating?

  2. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    I have not tried the mustard yet but have been really considering trying it soon.
  3. raptor700

    raptor700 Master of the Pit OTBS Member

    Good question, the idea of the mustard is to hold the rub to the meat, you can't taste the mustard in the finished product.

    I use the method you linked to and have had great results.
  4. raptor700

    raptor700 Master of the Pit OTBS Member

     I havn't tried it either, but need to see just what the effects are
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    Just a side note,

    I have used the method in the video in comps three times, and placed 2nd three times[​IMG]
  6. ak1

    ak1 Master of the Pit OTBS Member

    I've tried both ways, and haven't noticed a difference with ribs.
  7. les3176

    les3176 Master of the Pit

    I've tried mustard and it works well,holds the rub good and you can't taste it in the end product. I have also tried evoo instead of mustard,i like the mustard result better.
  8. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Mustard on my butts but not on my ribs.
  9. I've tried both ways with and without couldn't really notice a difference in the ribs. I usually marinate now and have been brinning the ribs I cook for a short time with a light brine before. If you wanted to try sometime, I don't know why it is but instead of using olive oil, soybean oil seems to do something for the ribs. If you like going the mustard route, the addition some fresh lemon gives it a little bite and brightens up some of the heavier flavors of rubs.
  10. meateater

    meateater Legendary Pitmaster SMF Premier Member

    I used mustard on a pastrami recently and will do it again. Good stuff.
  11. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Mustard holds the rub better.
  12. hbark

    hbark Fire Starter

    I started using the yellow mustard some time ago, and I do think it helps hold the rub on more evenly.  I've never noticed a mustard-y taste though.  All in all it probably doesn't make that big of a difference, but I'll keep doing it anyway.
  13. tyotrain

    tyotrain Master of the Pit

    i have done both ways and seem to get a better color when i use the mustard other than the color not much difference in taste.
  14. fpnmf

    fpnmf Smoking Guru OTBS Member

    The sight of mustard makes the Woman unhappy.

    So I do naked.

    I also get all the deviled eggs!

  15. I use mustard alot on my ribs with very good results, I also have used cooking spray several times, it works very well, it seems to give it more of a crisp.
  16. retread

    retread Meat Mopper

    Naked for ribs and butts. (Wild mental image there!)
  17. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    I usually prep my ribs and butts the night before a smoke and just apply the rub directly on the meat. While the meat sits wrapped in plastic wrap in the fridge, the salt in the rub will pull moisture from the meat and turn the rub into a paste. The day of the smoke, I sprinkle on some more rub and then the meat goes into the smoker. 

    On the rare occasion the the smoke is a last minute thing, I'll rub the meat with yellow mustard and then apply the rub.
  18. TulsaJeff

    TulsaJeff Smoke Whisperer Staff Member Administrator OTBS Member

    Just for the record.. I did NOT need that visual[​IMG]
  19. TulsaJeff

    TulsaJeff Smoke Whisperer Staff Member Administrator OTBS Member

    I like using mustard just before I put the rub on.. it helps the rub to stick really well, helps to create a nice bark and I think it helps with the color formation a little.
  20. kozmo

    kozmo Fire Starter

    I'm lazy, I do the mustard thing.  And with a good mustard, I think it goes nice with the pork flavor if you get any mustard flavor.