For All You NON Mustard Slather Believers

[SteerCrazy]

http://getyourgrillon.net/2007/06/11/mustard-slathers/

I'll let the article speak for itself

[bowhnter]

I would not have thought of adding all the other stuff to it though. (honey, wooster, lemon juice, hoerseradish picke juice etc)

I would not have thought it be noticable. Going to give it a try though especially with the horsy sauce.

[SoEzzy]

Sometimes I slather with mustard, sometimes I slather with Worcesteshire sauce, sometimes I slather with teriyaki sauce, sometimes I slather with EVOO and sometimes I don't slather at all...












Guess I just can't make up my dang mind...You think?

[DATsBBQ]

Well I've done ribs and butts side by side using the same rub only half the meat was slathered and the other half not. Then did a blind taste test (on three occasions).

The results were uniform on each test:
1/3 liked the meat with slather the best,
1/3 liked the unslathered meat the best,
1/3 couldn't tell a difference.

Different lab rats each time.

Now maybe if I had a cooker with a lot of airflow the slather might help retain the moisture in the meat. But I don't have that issue

Now maybe slathers work great for other folks, if so by all means slather. Personally, I'm saving mustard for brauts and tator salad

[antaean7]

that looks pretty good, gunna have to try it on SUNDAY !!!! The one time I used mustard ( by the looks of this link here) I went WAY over board on the mustard. This Slather makes m mouth water, I look forward to it.

[SteerCrazy]

rule of thumb for me, I use a carolina style mustard sauce, guess you can call it a bbq mustard sauce as my slather. If I inject I don't slather cause the injection goodness squeezes out of some of the injection sites then I rub down.
I use to make my own slather with a brown pale ale mustard, brown sugar, beer, hot sauce and some other stuff. The mustard was expensive so I came across this mustard sauce and use it as a slather. It's runny and works like a charm.

[SteerCrazy]

http://img134.imageshack.us/my.php?imag ... 9634fo.jpg
http://img134.imageshack.us/my.php?imag ... 9645dx.jpg
http://img134.imageshack.us/my.php?imag ... 9654dy.jpg
http://img107.imageshack.us/my.php?imag ... 9712th.jpg
http://img107.imageshack.us/my.php?imag ... 9829ye.jpg

antaean,

these are some shoulders I did last year. Even though the rub is on the butts, it shows that there is not a ton of mustard on them. All you need is enough to cover the meat. If your rub has a good balance of sugar and salt, don't be afraid to over coat the meat with rub.

The picture in the container was the mustard I use to make.

Finished butts, great lookin bark! I'm gonna have to break open that WSM again soon!!

[OSD]

Great read, very good info.
SC, nice pics of your great work.

[SteerCrazy]

Great read, very good info.
SC, nice pics of your great work.

thanks, always a work in progress

[Allie]

We have tried both ways and the best pork we've cooked so far was simply rubbed using Les's newest concoction. Next up we'll be trying injecting but that's a way off. We have to do a cook for a party next weekend (30th) and then time permitting will do some cooking on our own. No experimenting on other people's meat. lol

[SteerCrazy]

We have tried both ways and the best pork we've cooked so far was simply rubbed using Les's newest concoction. Next up we'll be trying injecting but that's a way off. We have to do a cook for a party next weekend (30th) and then time permitting will do some cooking on our own. No experimenting on other people's meat. lol

I hear that....once you inject allie you never go back

[bowhnter]

Went to do a side by side comparison for plain mustard and a mustard slather I made from Paul Kirks book using pickle juice jalepeno juice and some other stuff, but ran out of regular mustard before I realized what I was doing
What that means is I will have to try again

The slather I used was good, but I needed to be able to taste test to see if there was a difference. I was cooking Babybacks

So, if any of you ever have any leftover hot sauce (original) from Wingstop and like a little kick....baste some of that on your ribs the last 30-45 mins....That was great!!