I normally coat my ribs in a little olive or grape seed oil but decided to try something different today. I coated the ribs in a thin layer of yellow mustard. Done this on butts before and I know plenty do it for ribs.
A couple days ago I got a metal drill bit to bore out the rivets on a bowl that had lost all her vents. It was the wrong type of drill bit for the job and after a PM to Buckie I went and got a titanium bit today. It worked like a charm. The kettle in question was acquired from Michigan back in November with the help of
@LightningBoldtz...who also subsequently grabbed me the new set of vents. I cleaned up the legs and attempted the triangle this morning but ran out of time:
Cooked the ribs at 300-325f lid temp using a combo of RO Blue Bag and Coshell with pecan chunks tossed in.
Just before foiling:
Sauced and done:
It was up to 6 degrees Celsius today and mostly sunny. Sitting out on the back deck was a nice change.....the hound was liking it too:
That cooker on the end is the most beat and cost me the least but damn.....I'd take her over the others in a heart beat. I had originally thought to gift that Kettle to someone but now realize she is mine for life most probably. The Kettle has many rust wounds, the handle is a little crooked and the lid is quite warped. No one not afflicted with Weberitis would appreciate Laverne and I could not pass her on unless it was appreciated.
Topic: Mustard Coated Ribs (Read 3189 times)
