Ribs, this time with the correct rub

[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?

[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!

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[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.

[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.


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[HoosierKettle]

Perfect!


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[Firemunkee]

Looks amazing!

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[Fire Starter]

Mmmm



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[Mike in Roseville]

Most excellent!


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[MauroBBQ]

Wow those do look great!


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