do u slather your ribs?
- Thread starter BamsBBQ
- Start date
GrillinFool
New member
Are we talking an initial slather before they hit the heat? If so then no. If you are talking about when they go into the foil then yes with either honey or syrup and then more rub to make a really nice bark....
bowlingshirt
New member
I use a dry rub before smoking, then I might "slather" towards the end of cooking.
before they hit the heat
GrillinFool
New member
Me neither but I've always wanted to try the mustard deal. I have a Chipotle mustard that I think would be outstanding slathered on ribs with a chipotle rub....
It really depends on what I'm making, ribs just dry rub, pork butt I use mustard then rub but have done it the other way too. Brisket I use a rub or marinate and rarely use much BBQ sauce but serve it on the side warm for those that want it. I also make a few different types of glazed ribs such as orange chipotle glaze. I also brine some things as well.
smoke king
Banned
Sometimes with Mustard, but I usually just rub em'.
High Cheese
Saucier
That's pretty much what I do. Sometimes I'll make two different racks. 1 wet, 1 dry.
I like to put a little honey mustard on mine first, then the rub. And yea, I take em 'wet' when they are done. IE BBQ sauce brushed on em just as they are finishing on the grill then some time in foil in the oven on low heat.
Yum!
Yum!
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PanchoHambre
New member
me too... Keltin's look excellent
Thanks!
That was actually a full slab that I trimmed down to St. Louis style. I save the brisket and point for other things like beans, etc. I was thinking, maybe that’s why my ribs are done in only 4 hours of smoke time. These were done in 4 to 4.25 hours, and were falling off the bone. Perhaps the trimmed size contributes to my faster times over the 3-2-1 method (as mentioned in the other post).
I don't know, usually I buy St. Louis style as well. Once in a while I get em with the tips on so I can do rib tips as well... I don't think I have ever gone that long either.
GrillinFool
New member
I have an entire shelf in a cabinet devoted to Italian dressing. No particular brand. I try to take a gander at the Dressing aisle whenever I am at the store. Every now and again they will be blowing out Italian for like $1/bottle and I pick up a bottle. Makes fantastic marinade bases. Add some extra garlic, black pepper, maybe some fresh herbs. Bada bing, we got a great marinade.
I've never tried it as something to slather on ribs. But I will!?!?!