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Old 01-15-2007, 07:33 PM   #11
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I never get the mustard taste either. I've let sit over night and still don't get the mustard taste. Maybe the Chipotle flavor will come through though...maybe.
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Old 01-15-2007, 10:55 PM   #12
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Yeah, Brian...Ribs. I have used too much on ribs before and tasted mustard.

Just need to use enough to act as glue for the rub. The ribs I did over the weekend I used a spray butter (Pam) to help hold the rub. Turn out real good, IMHO.
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Old 01-15-2007, 11:05 PM   #13
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I once tried some of the mustard w/horseradish on a brisket thinking 'bout the horseradish and beef combo. Couldn't tell a bit of difference from the plain ole cheap stuff. Promptly went back to the cheap stuff.
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Old 01-16-2007, 06:27 AM   #14
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Bill I normally don't use mustard, but I do like to rub a HEAVY dose of WR onto the butts an hour or so before I plan on cooking and let the rub get wet through osmosis. Then right before I put them onto the cooker I give another light dusting to absorb the wetness. This creates a good bark.

If you plan on rubbing the night before, just wrap with saran wrap real tight to keep all the juices on the meat so they don't all leach out onto the pan.
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Old 01-16-2007, 06:38 AM   #15
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Bill do at least one butt with the chipotle mustard and let us
know if you could tell any difference.
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Old 01-16-2007, 08:24 AM   #16
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Quote:
Originally Posted by Captain Morgan
Bill do at least one butt with the chipotle mustard and let us
know if you could tell any difference.
Yep, thats the plan. Doing two with the mustard and two with an injection. I will report back with PICS as we go. Cranking up "TOW" on thursday.
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Old 01-16-2007, 08:56 AM   #17
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Mark me down for the glue thing. Ive done butts with and without mustard and never noticed the difference...
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Old 01-17-2007, 11:14 PM   #18
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I've used the chipotle mustard before. Wasn't impressed. Actually, IMHO mustard slathers are a waste of mustard
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Old 01-18-2007, 06:39 AM   #19
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I've heard the mustard slather helps with more bark...I've never experienced that myself.

I just do a quick shot of Woosty and then rub...
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Old 01-18-2007, 07:05 AM   #20
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Quote:
Originally Posted by Larry Wolfe
Bill I normally don't use mustard, but I do like to rub a HEAVY dose of WR onto the butts an hour or so before I plan on cooking and let the rub get wet through osmosis. Then right before I put them onto the cooker I give another light dusting to absorb the wetness. This creates a good bark.

If you plan on rubbing the night before, just wrap with saran wrap real tight to keep all the juices on the meat so they don't all leach out onto the pan.
I'm with you on this! Mustard makes a HUGE mess! Rub sticks to meat with NO HELP AT ALL! It immediately begins drawing moisture out which mixes with the rub and ....voila! I figured this out when I began catering. If I am rubbing 10 butts, the rub has "emulsified" by the time I do the last "turn over." NO MUSTARD NECESSARY!
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