WHY USE MUSTARD ON RIBS RECIPES

MARVELOUS MUSTARD RIBS RECIPE - FOOD.COM

Marvelous Mustard Ribs Recipe - Food.com image

This has been my most favorite rib recipe for the longest time. My DS and DD have always requested this dish when they come home during the summer.(BBQ time!!) I hope you will enjoy this dish. It is from a cook book called "HOT & SPICY" by Better Homes Gardens that I picked up at the store. I have a couple of excellent recipes out of this book. ENJOY!!! Cooking time includes chill time.

Total Time 7 hours 20 minutes

Prep Time 20 minutes

Cook Time 7 hours

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1/3 cup sugar
1 teaspoon pepper
2 teaspoons paprika
1 teaspoon curry powder
1/3 teaspoon salt
3 1/2-4 lbs country-style pork ribs
1 cup packed brown sugar
2/3 cup white vinegar or 2/3 cup cider vinegar
1/2 cup onion, chopped
1/3 cup spicy brown mustard
2 garlic cloves, minced
2 tablespoons honey
2 teaspoons liquid smoke
1/3 teaspoon celery seed

Steps:

Combine: sugar, pepper, paprika, curry powder, and salt in a bowl.
Rub spice mixture over ribs, coating well.
Place ribs in shallow pan.
Cover and chill for 2 to 6 hours.
Arrange medium coals around a drip pan in a covered grill.
Test for medium-low heat above pan.
Place ribs, fat side up, on grill rack over drip pan but not over coals.
Lower grill hood.
Grill about 1-1/4 hours or until tender, turning once, and adding more coals as needed.
Meanwhile, for the sauce, combine brown sugar, vinegar, onion, mustard, garlic, honey, liquid smoke, and celery seed in a medium saucepan.
Bring to a boil.
Reduce heat and cook, uncovered, for 40 to 60 minutes or until slightly thickened, stirring occasionally.
Brush sauce over ribs occasionally during last 10 to 15 minutes of grilling.
Heat any remaining sauce until bubbly and pass around with ribs.
(I cook these ribs on my propane gas grill and they come out just fine.).

Nutrition Facts : Calories 548.1, FatContent 24.1, SaturatedFatContent 4.8, CholesterolContent 147.1, SodiumContent 349.9, CarbohydrateContent 42.2, FiberContent 0.9, SugarContent 40, ProteinContent 39.3

SMOKED RIBS WITH SOUTH CAROLINA MUSTARD BARBECUE SAUCE RECIPE

Smoked Ribs with South Carolina Mustard Barbecue Sauce Recipe image

A sweet rubs balances with the strong mustard-y bite of a South Carolina-style barbecue sauce to make these some well rounded and flavorful slow smoked ribs.

Provided by Joshua Bousel

Total Time 5 hours 30 minutes

Prep Time 30 minutes

Cook Time 5 hours

Yield 4 servings

Number Of Ingredients 27

Ingredients

For the Sauce
1 cup yellow mustard
1/4 cup cider vinegar
1/4 cup dark brown sugar
1/4 cup honey
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce, preferably Texas Pete
1 tablespoon black pepper
1 teaspoon white pepper
For the Rub
1/3 cup dark brown sugar
1/4 cup turbinado sugar
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon celery salt
2 teaspoons granulated garlic
2 teaspoons chili powder
2 teaspoons mustard powder
2 teaspoons freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon onion powder
For the Ribs
2 racks St. Louis-cut spare ribs
1/3 cup yellow mustard
2 cups apple juice in a clean spray bottle
2 fist-sized chunks of medium smoking wood, such as oak or pecan

Steps:

For the Sauce: Whisk together mustard, vinegar, brown sugar, honey, ketchup, Worcestershire sauce, hot sauce, black pepper, and white pepper in a medium bowl. Transfer to an airtight and set aside. Can be stored in the refrigerator for up to month.
For the Rub: Mix together brown sugar, turbinado sugar, paprika, kosher salt, celery salt, granulated garlic, chili powder, mustard powder, black pepper, cumin, and onion powder in a small bowl.
For the Ribs: Remove membrane from back of each rack of ribs and trim meat of excess fat. Brush top side of each rack with a layer of yellow mustard, then generously season ribs all over with rub mixture.
Fire up a smoker or grill to 225°F, adding chunks of smoking wood when at temperature. When the wood is ignited and producing smoke, place the ribs in smoker or grill, meaty side up, and smoke until the ribs have turned a deep mahogany color, 2-3 hours. Spray ribs with apple juice and continue smoking, spraying the ribs with apple juice every 45-60 minutes, until they bend slightly when lifted from one end, about 2-3 hours longer.
Remove ribs from smoker and brush with mustard sauce. Slice and serve ribs immediately.

More about "why use mustard on ribs recipes"

ROCK SALT ROAST PRIME RIB RECIPE | ALLRECIPES

This is a very juicy prime rib which is easy to prepare. Surprisingly, it is not too salty and you can't taste the mustard. The horseradish sauce is great. Serve with Yorkshire pudding, or with a baked potato and a salad.
From allrecipes.com
Reviews 4.3
Total Time 1 hours 30 minutes
Category Main Dishes, Roast Recipes
Calories 2020.2 calories per serving

Horseradish sauce: In a small bowl, whip the cream until stiff peaks form. Fold in horseradish to taste.

See details

MUSTARD ON RIBS: WHY IS IT USED? - BARBECUE FAQ

Jan 01, 2022 · With that said, the sole reason people use mustard on ribs (as well as other cuts) is so that the dry rub adheres better to the meat. People will often refer to the mustard as a "binder, schmear, or slather" as its functional purpose is to act as a glue for the dry rub and the meat.
From barbecuefaq.com

See details

MUSTARD ON RIBS : MAKE YOUR FOOD TASTIER

Mustard On Ribs : Make Your Food Tastier. Layering mustard coats on the ribs come with controversies. No one knows whether it’s important to coat the ribs with mustard before mixing the dry rub layer. Some people say that it has no purpose, while others frenzied to use it. With this controversy, one can say that the only reason for using mustard on ribs or other cards is to bind the dry rub to the meat.
From grillsbeast.com

See details

WHY YOU SHOULD USE MUSTARD BEFORE APPLYING A DRY RUB?

Jul 29, 2016 · However, mustard does give good smoked barbecue a different sort of edge. Instead of letting some of a spice rub melt off with the slowly melting fat, the mustard actually binds it better to the meat. This is especially true of meats where a good volume of the meat is lost to fat.
From blog.wildpepper.com

See details

MUSTARD CRUST SPARERIBS ARE COATED WITH A MUSTARD AND DRY ...

Dijon mustard has a finer texture and a smoother flavor. But my favorite is a spicy brown mustard - one that you can clearly see those brown mustard seeds floating around in. Thick, rich and bold, this type of mustard adds a bit of flavor to a smoked slab of ribs.
From smoker-cooking.com

See details

MUSTARD RIBS — SAM THE COOKING GUY

May 29, 2015 · Bake 75 minutes or until very tender – but while they cook. Melt butter in a small pot and add onions & garlic – cook until soft, about 5 min. Add mustards, brown sugar, vinegar, hot sauce and season with s & p. Simmer over medium-low heat for 10-15 minutes. Remove ribs from oven and carefully lift off tin foil - watch out for steam.
From thecookingguy.com

See details

HONEY MUSTARD SMOKED RIBS - GIMME SOME GRILLING

Jul 02, 2019 · You’re going to love the taste and the flavor of these smoked ribs! The honey mustard sauce adds a nice sweetness that is a simple and soon to be loved, addition! We love mixing the flavors up with our favorite 3 2 1 Ribs off the Traeger and this Honey Mustard version is delicious! If you are looking for a new flavor try these.
From gimmesomegrilling.com

See details

MUSTARD RIBS — SAM THE COOKING GUY

See details

SOUTH CAROLINA RIBS WITH MUSTARD BBQ SAUCE | KEVIN IS COOKING

Aug 10, 2018 · Preheat oven to 325°F. Place the ribs, bone side down, on top of a wire rack set in an aluminum foil lined baking tray and bake for 2 1/2 to 3 hours for spare ribs or 1 1/2 to 2 hours for baby back ribs. Halfway through, cover ribs with aluminum foil to protect them from drying out.
From keviniscooking.com

See details

ROASTED MUSTARD CRUSTED PRIME RIB

Place the roast directly on the grill grate with the ribs facing the back of the grill. Close the lid and cook for 45 minutes or until the exterior of the roast has an even layer of browning.
From traeger.com

See details

FALL-OFF-THE-BONE DRY RUB RIBS - GIRL WITH THE IRON CAST

May 31, 2020 · Use the back of the spoon to press out any large clumps. Tear two sheets of aluminum foil, long enough to pass the sides of each rack of ribs. Place one rack, curved side up, per foil. Using a brush, spread 1 tbsp of yellow mustard on each rack. Sprinkle a ¼ of the dry rub on the rack and using your fingers, spread.
From girlwiththeironcast.com

See details

HOW MUSTARD TENDERIZES SMOKED MEAT - SMOKER RECIPES

May 12, 2021 · Use a shaker and baste the cure onto the one roast. Then pop it onto the Bradley Smoker rack. You will add mustard onto the other roast then pat the cure on. Then load both roasts into the smoker. Smoke at 240F (115.6C), cook time 8-9 hours, smoke time 3 hours with 9 hickory bisquettes.
From bradleysmoker.com

See details

THE BEST SMOKED BBQ RIBS YOU'VE EVER TASTED: LAST MEAL ...

Nov 26, 2015 · On a gas grill, crank up all the burners. On a water smoker, remove the water pan and move the meat close to the coals. On an offset smoker, put a grate over the coals in the firebox and put the meat there. With the lid open so you don't roast the meat from above, sizzle the sauce on one side and then the other.
From amazingribs.com

See details

ALTERNATIVES FOR MUSTARD AS A BASE FOR A RUB ON RIBS ...

Jun 29, 2015 · The heart lady told me I should use mayo. I have used it and it works great to bake or grill with thereby allowing you to remove the skin and maintain a moist meat without adding any flavor. I can't imagine why it wouldn't hold your rub like a champ. Normally I am like the guys above, I don't use a base, just my spices.
From smokingmeatforums.com

See details

DRY MUSTARD - WHY? - HOME COOKING - MUSTARD - CHOWHOUND

Apr 02, 2005 · elise h. |. Apr 2, 2005 08:12 PM 2. I'm seen several recipes I'd like to make that require dry mustard. Why use dry mustard when "wet" mustard is easily available? Don't food products lose some vitality and flavor when they are dried? If I substitute regular "wet" mustard, what would be the conversion? Thanks in advance for solving this mystery.
From chowhound.com

See details

DELICIOUS SMOKED BRISKET SECRET - USING MUSTARD & DRY RUB

Mustard. Mustard can be used to enhance the flavor of your dry rub. When using a dry rub and mustard pairing for flavoring, be sure to add the mustard before you add the seasoning. The wetness of the mustard gives the dry rub a prime surface to stick to, and the vinegar in the mustard helps spices penetrate the thick skin.
From grillmasteruniversity.com

See details

SOAKING RIBS IN VINEGAR: WHY AND HOW? THE ULTIMATE GUIDE ...

8. Take the ribs off the heat and remove the wrapper, then return the meat to the grill to cook for 1 hour longer. During the last 15-20 minutes, brush ribs with the prepared barbecue sauce. 9. When the ribs have reached an internal temp of 195 degrees, take them off the heat and set them aside to rest, loosely tented with another layer of foil ...
From bbqhost.com

See details

LOW CARB MUSTARD MAPLE GLAZED RIBS - GRILLING OUTDOOR RECIPES

May 26, 2019 · Jump to Recipe. Now you might say why use this glorious mustard & maple sauce when it has the ability to complement all types of BBQ. Well the truth is because I might love ribs as much as House of Cards very own Frank Underwood! All kidding aside my mustard and maple sauce is great on its own or when used as a sauce or wet rub on other proteins.
From grillingoutdoorrecipes.com

See details

MUSTARD RUB RECIPE - THE SPRUCE EATS

Jan 23, 2019 · Ways to Use This Rub . This mustard wet rub pairs perfectly with pork, especially ribs. Whether you are making ribs on the smoker, on a charcoal grill or gas grill, or in the oven, the mustard flavor will penetrate the rib meat making for deliciously cooked ribs.
From thespruceeats.com

See details

PORK BUTT - SLATHERED WITH MUSTARD & RUB - THE VIRTUAL ...

Mustard is a common ingredient in barbecue cooking, and it’s commonly “slathered” onto pork butt or ribs before the application of rub. Most people report that they cannot taste the mustard after cooking, so why use it in the first place? One reason is that mustard acts like glue to hold the rub on the meat.
From virtualweberbullet.com

See details