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To Mustard or not to Mustard...

scotty's bbq

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Should I rub mustard on my spare ribs or just apply the rub. I have never tried the mustard method...what does everyone think?

Thanks,

Scotty's BBQ
 

shaneholz

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I have personally done both and I found that the mustard dosen't leave any taste and it gives something to hold the dry rub. It almost turns into a paste and turns into a great bark. This is just what I've done. Hope it helps.
 

up in smoke

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I could be wrong, but Iâ€[emoji]8482[/emoji]m guessing that the vinegar in mustard helps tenderize the meat a bit, but it doesnâ€[emoji]8482[/emoji]t leave any aftertaste…soooo! Why not! Try honey mustard sometime, for a little sweetness!
 

woody

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I would say go for the mustard. It's good stuff. Ditto everything that everyone said before.
 

smokemack

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If you're doing more than one rack try one with and one without. I have not used mustard on my ribs, so I can't tell you if there is any difference...
 

cheech

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I personally do not care for mustard taste, but you will never find me smoking my meat with out it.

I just did some ribs and used mustard on them too. It was/is very tasty.

If you have never done it before you have to at least try it once.
 

jaynik

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It's worth a try. I've done it and it didn't leave an impression on me. I don't normally use it as my ribs don't have any trouble gooing up the rub to turn into that wonderful bark...
 

shellbellc

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do you do both sides of the ribs with mustard? I've never done it before either.
 

cajunsmoker

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When I use mustard, I put it on both sides. Sometimes I use it, sometimes I don't. Can't really tell much difference either way.

if you use it be sure and get your membrane off before you put the mustard on.
 

scotty's bbq

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I couldn't tell any difference between using mustard and not...I think it is more to help the rub stick to the ribs.
 

prplptcrzr2003

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I wonder if using honey mustard would be good....I think I'll try that this weekend. Has anyone tried it before?
 

cajunsmoker

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I have used yellow mustard and the spicy brown mustard, but not honey mustard. I couldn't tell any difference between the yellow, the spicy brown and the ribs with no mustard at all. I put my rub on the ribs and cover them with plastic wrap and put back in the fridge for a few hours or overnight and the rub always sticks real well no matter if I use mustard or not. If your meat was extremely dry and you did not want to put it back in the fridge I would say the mustard would be the way to go. Just my $.02 worth.
 

up in smoke

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Iâ€[emoji]8482[/emoji]ve used honey mustard on ribs before, adds a little sweet to the heat in my rub. Nothing dramatic though.
 

ranger72

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Hi There Scotty!

I have applied my rubs with and without mustard as a base and I honestly was not able to tell any difference what so ever either in the flavor or in the rub sticking to the ribs.

just my two cents!

ranger72 :)
 

cheech

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I think "Up in Smoke" pretty much said it by saying nothing dramatic.

Most of the time things like this make only small differences but sometimes that is all it takes
 

Dutch

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I used to slather yellow mustard on the meat that I was going to apply a rub to with the understanding that the mustard would help the rub adhere to the meat and not leave behine a mustard taste. I have since stopped using the mustard and just apply my rub to the meat. When the jucies in the meat makes the initial rub wet, I apply another layer of rub.

Now that there are a number of flavored mustards out there, it would be interesting to see if the flavor added to the mustard would be noticable on the meat after smoking.
 

up in smoke

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Right again Dutch…methinks a nice aromatic horseradish mustard would work well on a tritip, talk about underlayering subtleness! We may have created a whole new school of gastronomical inroads. Gawk! :shock: :oops:
 

papa g

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This is exactly what I was wondering. I was concerned about the sugar in the Honey mustard maybe burning or causing a bitter taste but guess I shouldn't be too worried about it since my rub I make has brown sugar in it.

g
 

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