News:

SMF - Just Installed!

Main Menu

Ribs, this time with the correct rub

Started by Lightning, February 25, 2018, 04:23:25 PM

Previous topic - Next topic

Lightning

I've been really down the last couple of days.  I'm hoping some comfort food will help.  I had two racks of back ribs in the fridge that I'd been planning on doing this weekend so I thought that'd fit the bill.  This time, I made sure to use the rib rub!  I went sparingly, and without the honey dijon mustard I usually use as a binder.  I'm hoping for more of a laid back flavour that let's the pork come through clearly.  We'll see how it goes...

Firemunkee

Sounds like the right kind of comfort food. How'd it go?
Together we'll fight the long defeat.

auto180sx

I'm interested to hear how they turned out also. I've never used a binder; base layer of salt and pepper then my rub. I've heard good things about mayo and from what I understand mustard is the go to.

Cheers!

Sent from my Pixel using Weber Kettle Club mobile app


Larry The BBQ Guy

I used to cook professionally with dry mustard and your post made me think of using that as a binder.  It could also be a binder if the meat is slightly wet. The dry mustard is like powder so it would mix with the meat juice and create it's own paste.
26" Orig. Premium Black, 22" Orig. black, 22" Jumbo Joe black, 14" Smokey Joe black. More to come.

Lightning

The ribs turned out well, I was quite happy with them. Sometimes having a good meal help.  I'm probably going to try out using the other rubs I put on ribs without the Dijon mustard binding agent to lighten up the amount of rub used and the flavour a bit.


Sent from my iPhone using Weber Kettle Club mobile app

[attachment deleted by admin]

HoosierKettle


Firemunkee

Together we'll fight the long defeat.

Fire Starter

Mmmm



Sent from my iPhone using Weber Kettle Club

[attachment deleted by admin]

Mike in Roseville


MauroBBQ

22" Performer - SJG:N code - GA: P code - Weber Q 1000 - Weber Q 2000 - WSM 22"
Youtube page: Mauro's BBQ
email: maurobbq73@gmail.com