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Guest
Guest
You were still in diapers when that one was hot Puff. #-oPuff said:
Mustard slather
- Thread starter DATsBBQ
- Start date
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Puff1
Chef Extraordinaire
Diapers or Depends #-oThe Joker said:
OP
OP
DATsBBQ
Head Chef
Dressed out the spare last night and did the Chiptole Mustard slather & rub. Photos at http://www.ncre.biz/datsbbqcms.html . Scheduled to go on the smoker is a couple of hours.
DATsBBQ
DATsBBQ
LarryWolfe
Chef Extraordinaire
Very nice fresh looking rack of ribs you have there! =D> Looking forward to the finished pic's!
Captain Morgan
Chef Extraordinaire
looks great so far! Now don't screw it up!!! 
OP
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DATsBBQ
Head Chef
Puff1
Chef Extraordinaire
El finito' pics? 8-[
LarryWolfe
Chef Extraordinaire
Oh yeah babe, they're looking great! How'd they turn out??
G
Guest
Guest
Can you send me a couple ribs? I don't think I can get there in time... =P~ =P~
OP
OP
DATsBBQ
Head Chef
Pics of the finished product at http://www.ncre.biz/datsbbqcms.html . I can say that I got a lot more bark using the mustard slather than when I have not used a slather.
While it had a bite, the wife could eat it so it couldn't me that hot
I didn't do the best job separating the rib tips from the rib proper, and I could have taken 'em off a little sooner, even though I ramped the cooker back to 170 degress. But they had a good smoke ring and flavor, just a tad on the dry side.
But the bark in the beans, well I could write a novel... .
DATsBBQ
While it had a bite, the wife could eat it so it couldn't me that hot
I didn't do the best job separating the rib tips from the rib proper, and I could have taken 'em off a little sooner, even though I ramped the cooker back to 170 degress. But they had a good smoke ring and flavor, just a tad on the dry side.
But the bark in the beans, well I could write a novel... .
DATsBBQ
G
Guest
Guest
Beck's Beer ~ You can't be all bad. :!: Ribs look a bit dark for my taste but I'd still eat 'em!! =P~ Tell us more about the beans... Luv beans!! =P~ Just ask my wife... 8-[
LarryWolfe
Chef Extraordinaire
They look good to me!!! Tater salad also looks good! =D>
Puff1
Chef Extraordinaire
Lookin' good =P~
OP
OP
DATsBBQ
Head Chef
Have to be better than If I had prepared them the way Safeway said on the lable:
"BRING A LARGE POT OF WATER TO A BOIL, ADD RIBS AND BOIL GENTLY FOR 45 TO 60 MINUTES. DRAIN AND PAT DRY. BRUSH BOTH SIDES WITH BBQ SAUCE. GRILL UNCOVERED OVER MEDIUM COALS OR MEDIUM HIGH HEAT ON A GASS GRILL, ABOUT 8 MINUTES PER SIDE. BASTE WITH SAUCE AS DESIRED."
Now if that ain't a recipe for success....
DATsBBQ
"BRING A LARGE POT OF WATER TO A BOIL, ADD RIBS AND BOIL GENTLY FOR 45 TO 60 MINUTES. DRAIN AND PAT DRY. BRUSH BOTH SIDES WITH BBQ SAUCE. GRILL UNCOVERED OVER MEDIUM COALS OR MEDIUM HIGH HEAT ON A GASS GRILL, ABOUT 8 MINUTES PER SIDE. BASTE WITH SAUCE AS DESIRED."
Now if that ain't a recipe for success....
DATsBBQ
Puff1
Chef Extraordinaire
No not that :ack:DATsBBQ said:
ScottyDaQ
Master of All
Puff said:
Definately not. It's better that way on a $15 charcoal grill, Matchlight, plenty of fluid, and the top vent closed.
Jezuz...some people don't know nuthin !
Pigs On The Wing BBQ
Master Chef
That's what Jack McDavid does at his place, And some think Bobby Flay is a dick! I don't like Flay, But I like his recipes are great.DATsBBQ said:
Puff1
Chef Extraordinaire
Don't forget the pre made cole slaw, potato salad, and the pork& beans out of a canScottyDaQ said:
Rich Decker
Senior Cook
[/quote] That's what Jack McDavid does at his place, And some think Bobby Flay is a dick! I don't like Flay, But I like his recipes are great.[/quote]
I don't know where that information about McDavid came from but it couldn't be further from the truth. Jack even smokes all his vending ribs himself (many vender's buy pre-cooked meats and only heat up on site).
Jack recently sold a controlling interest in his restaurant (firehouse) to spend more time comp cooking and vending.
I'm A friend of Jacks who has cooked with him at his restraint and while vending.
I don't know where that information about McDavid came from but it couldn't be further from the truth. Jack even smokes all his vending ribs himself (many vender's buy pre-cooked meats and only heat up on site).
Jack recently sold a controlling interest in his restaurant (firehouse) to spend more time comp cooking and vending.
I'm A friend of Jacks who has cooked with him at his restraint and while vending.
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Guest
Guest
DATsBBQ did not make the quote in the post above.
