Used a mustard binder and rub on one, no binder on the other. And we wait. Perfect amount of barkless cherry wood smoke, temp at 250.
Danggggg those look good! Now ya got me craving ribs. I'm gonna go grab a few racks from the freezer for tomorrow
Looks great! That method seems to work the best for me also. I use the mustard at the start ,it works as a glue to hold the spices and the vinegar and mustard seed is just another spice in a different form. I haven't run the smoker in a while , schedules and weather not helping. I was hoping to fire it up today but rain in forecast so that's not happening. Soon though, I have a craving for some real BBQ and the gas grill doesn't count.
There was definitely a difference, it wasn't huge though. The rack w/o seemed like it had more of the rub flavor, a little more "peppery" or kicked up if you will.
... mmmm .... interesting... I wonder because of the actual contact with the meat? Case study needed....
I know some people use mayo for a binder so add that to your research. Best case study ever. I couldn't speculate why but my son agreed in my findings. The girls all just took from whatever bowl of ribs were closest to them.
