Quote:
Originally Posted by YOhio
Cali, that sounds great. Do you use just plain French's mustard?
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Yes. It crusts over, and mustard, when cooked long enough, loses all flavor. The ribs won't taste mustardy at all, but the glaze it puts on them will trap in juices and give them a great texture, perfect for adding bbq sauce later.
I am always looking for great rubs, by the way, and I am experimenting with the value of marinading ribs v using rubs v using both marinade and rubs. Any tips on that would be appreciated!