DATsBBQ
Head Chef
Last year about this time I Q'ed 2 racks of full spares. One had a yellow mustard slather with the normal amount of rub and the other only had rub on it. Both racks were rubbed and/or slathered the night before and stuck in the reefer.
One guy preferred the mustard rib, one guy liked the other and I had a slight preference for the rub-only rib. I never used the mustart again.
Yesterday I noticed that Safeway had a in store special on spares. So I picked one up (single rack in criovac with a Hormel sticker on it). Wife isn't too keen on spares (too many little bones) so perhaps I dress it out St. Louis style? But I digress....
Recently I bought some newfangled chiptole flavored mustard that, well really doesn't do much for brats so I thought I would use it as slather on the recently aquired pork part.
Since the mustard does have a bite, should I use a rub with less pepper in it or not worry about it?
DATsBBQ
One guy preferred the mustard rib, one guy liked the other and I had a slight preference for the rub-only rib. I never used the mustart again.
Yesterday I noticed that Safeway had a in store special on spares. So I picked one up (single rack in criovac with a Hormel sticker on it). Wife isn't too keen on spares (too many little bones) so perhaps I dress it out St. Louis style? But I digress....
Recently I bought some newfangled chiptole flavored mustard that, well really doesn't do much for brats so I thought I would use it as slather on the recently aquired pork part.
Since the mustard does have a bite, should I use a rub with less pepper in it or not worry about it?
DATsBBQ