Originally Posted by GloryDayz:
I've used mustard on pork ribs for 20+ years, but this Dijon twist seems interesting. Because it's thicker, or the spice? It's not like we're not going to load it up with rub... So maybe I should buy TWO racks, and see his there a difference... Perhaps three racks, Soy Sauce, Dijon, and regular mustard...
Compared to yellow mustard, it has white wine or verjuice in it and it is a brown mustard seed. Yellow has a more vinegary taste. [Reply]
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.
Originally Posted by :
“The mustard acts as a sealant on top of the rub, which will help force that rub down into the pores; as well as it contains Vinegar, so it will help these ribs tenderize,” she explains. “You will never taste the mustard in these ribs, I promise.”
I'm fine with it. I'm old, my ribs are pretty tasty, and people ask me to make them. [Reply]
