Originally Posted by GloryDayz:
I've been using regular mustard on port ribs forever, and I've always thought it both helped with the binding and helped to tenderize the ribs. Whatever I'm doing I'm doing something right, they're awesome.
I don't imagine there's enough mustard to do any tenderizing action past the first thin layer of meat. I think it's probably your low and slow cook that's doing all the tenderizing. [Reply]
Plain yellow mustard, you will never taste it!!!!!!!!!
Originally Posted by Baby Lee:
That's entirely valid, but it comes down to personal taste.
The guy in the film even specifically mentioned the particular reasons he chose soy as a thinner binder with a strong umami.
Just make sure that's the flavor you're after. I'm not a particularly picky eater, but vinegar/mustard is not my favorite pairing with beef or pork. If I want that sharpness, I'll go straight to peppers for the heat.
It's not as bad as lemon-pepper in that regard [sharp/sour], just something you want to be judicious with.
Also, regardless of your choice of binder, keep mindful of how it coordinates with your rub. The two should enhance each other, not counteract.
As coop mentioned, mayo is a good neutral choice if your main aim is to highlight the flavors of the rub itself.
Originally Posted by Fire Me Boy!:
I don't imagine there's enough mustard to do any tenderizing action past the first thin layer of meat. I think it's probably your low and slow cook that's doing all the tenderizing.
I agree, as the mustard turns into bark and the yellow color never seeps into the meat even when you don't get a smoke ring. [Reply]
Thanks. I think that's one of the best butts I've done. I don't do a lot of them, as I generally prefer brisket, but I got that butt for $.89/pound. I think that brine did a really nice job. [Reply]
Originally Posted by Fire Me Boy!:
I've not found that a thin layer of mustard to help a rub bind and crust has any noticeable flavor.
Same I have used always save cheap yellow mustard and paint brush forever to bind rub to ribs and never noticed a flavoring. One thing I dont like is tobasco because vinegar but for some reason with smoking its masked.
Oh for you all wanting to smoke beef short ribs Sams Club had them on sale last night when I stopped in for pork belly cryo flats 1.48 a lb. [Reply]
Originally Posted by cooper barrett:
Plain yellow mustard, you will never taste it!!!!!!!!!
I wasn't laying down a rule. I was just expressing the variables. A long smoke will exap a lot of the vinegar in the mustard, but if it's not to your taste to begin with, there's no rule you have to use it.
Kind of weird arguing about the 'merits' of something you supposedly don't taste at all.
Close your eyes and reach your hand out into your spice and sauce cabinet. If you touch soy sauce, use soy sauce. If mayo, or mustard, use mayo, or mustard.
Originally Posted by Fire Me Boy!:
Just canned 4 pints of homemade apple butter.
I ****ing love this stuff. Have to not keep much around - I'd eat it with a spoon from the jar.
Ever stuff a pork loin with apple butter? I know it makes a fine glaze but I was wondering if "sautéed onions, peppers and apple butter stuffed pook loin sounded like a good idea? It kinda sounds good to me. [Reply]
Originally Posted by Fire Me Boy!:
What are you doing with the belly?
Bacon. I bought 2 bellies and have them in curing salts and marinade in spare fridge. After that pork belly burnt ends video I may go back Sams see if still on sale and give it a try. Though I'd try to cut back the sugars some I don't want burnt end candy.
Also agree on Apple butter but I go store bought Musselmans sadly.
