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Old 12-21-2009, 03:21 AM   #1
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Ribs

I'd never had mustard on ribs before, so I wanted to try it out. My wife isn't so fond of mustard, so I cut a rack of pork spareribs in half and did one half with and one half without.

The end result was quite good, but the mustard taste itself was quite subdued. Interesting!

Fired up the WSM and threw a whole chicken in the mid rack and the ribs on top. Took the chicken out after four hours (would have been sooner but I was off drinking beer with friends), ribs after five. Didn't do a thing to 'em, just let them do their thing. Delicious bark!









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Old 12-21-2009, 04:11 AM   #2
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Re: Ribs

Send me a few bones of each for a taste test. Looks great.
I'll go stand by the mail box for samples now.

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Old 12-21-2009, 04:58 AM   #3
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Re: Ribs

Thanks, Pigs! I'll see what I can do...

Had coleslaw on the side and chased it all down with some Bushmills Irish whiskey on ice. Yum yum!
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Old 12-21-2009, 05:45 AM   #4
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Re: Ribs

Chuginator, the taste of the mustard should actually cook off--I have never had any residual mustard flavor on the meat once the cook was over...good looking bones!!
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Old 12-21-2009, 06:03 AM   #5
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Re: Ribs

Quote:
Originally Posted by Greg Rempe
Chuginator, the taste of the mustard should actually cook off--I have never had any residual mustard flavor on the meat once the cook was over...good looking bones!!
I have found that if you cook the ribs around the 225-250 mark the mustard will have no residual mustard left over. But cooking around the 300-350 mark (as I often do) They cook so fast that the mustard just hangs in there. Wonder how a rack would come out with a coat of sriracha and a rub. Going to check into that one the next day or two. I have 3 racks in the freezer, I'll do one with mustard and rub, one with sriracha and rub and one with just rub. Sounds like a fun experiment to me.

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Old 12-21-2009, 06:37 AM   #6
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Re: Ribs

Chuginator some gooooood lookin' ribs. Food experiments are so much fun, good or bad you can eat the results. Now we need to head to Pig's house and judge his experiment, one man surely won't eat 3 racks himself
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Old 12-21-2009, 08:25 AM   #7
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Re: Ribs

Thanks, guys!

It's funny, but at first, I couldn't taste a difference between the two. I thought the mustard did cook off. However, the misses, being prone to not caring a whole lot for mustard, did try both and could detect its presence.

So after I had a bit more of the normal, I tried a mustard again and she was right! It was there, but like I mentioned, very subdued.

The chicken turned out great too. That was for meals later in the week (chicken tacos and chicken salad). Yum!
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Old 12-21-2009, 09:03 AM   #8
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Re: Ribs

Ribs look great! As for the mustard thing, I never can taste the mustard either, but got a buddy of mine swears he can taste it and he doesn't like mustard. When I cook ribs for him, they get sprayed with EVOO and then rubbed. Again, nice looking ribs!
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Old 12-21-2009, 09:56 AM   #9
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Re: Ribs

Very Nice lookin' ribs Chug

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Old 12-21-2009, 11:09 AM   #10
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Re: Ribs

Quote:
Originally Posted by bbquzz
Chuginator some gooooood lookin' ribs. Food experiments are so much fun, good or bad you can eat the results. Now we need to head to Pig's house and judge his experiment, one man surely won't eat 3 racks himself
Oh, You may be surprised on how many bones this boy can eat, of course, it depends on how many ABT's , wings, and adult beverages are involved. I'll post the results on another thread. With pics of course.

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