Ribs Tomorrow, Help!

[yelonutz]

I will be putting on 4 racks tomorrow for some friends. I will be using the Texas BBQ Rub for the first time. I have read the forum and am wondering if I should first rub them with mustard or "What's this here sauce"? Any other sugestions for a rub before putting on the rib rub? Should I use it with nothing else? I know the best idea is to try it different on eash rack but by the time we will eat there will be several beers to consume so I probably won't remember which is which. Thanks, John.

[Zilla]

After you prep them, rinse and dry. Try soaking them with a Coke or Dr. Pepper before applying the rub, that works fine.

[PhotoKirk]

I usually use wooster for ribs, brisket and pork butts. We used Coke for the MFPOTPTTMFPCCFYSMF and the racoon.

[Bluegrass BBQ]

I have used mustard and wooster. I don't see much difference with either one. Both are great.

[yelonutz]

You guys are awesome!!! Photokirk, the last coon I had here was a few weeks ago, I let my son shoot it as it was in the laundry room. When he was done it looked like OJ had been there. We threw the body down by the creek and the buzzards had lunch for weeks. Now my lab has a fresh supply of bones. I guess I need to teach the kid about a head shot!! John. Please keep the sugestions comming.

[gordo]

I like to cover with thin coat of olive oil then apply the rub...good luck with the ribs

[david brace]

Wooster and then the rub...

DB

[bigwheel]

I vote for Frenchies Mustard.

bigwheel

[yelonutz]

OK , two Wooster Two frenches. Thanks guys, I'll post results. Yelo.

[Woodman]

"What's This Here Sauce?" Haven't heard that since the 70's. That was Flip Wilson , right? I just take em out of the pac and rub them. You can do it without any "adhesive!"

[RuiNT BBQ]

I pull the membrane off the back, rinse and pat somewhat dry and then apply the rub. The natural moisture in the meat soaks up the rub in a fairly short time. Once the rub adheres to the meat, flip the rack over and do the other side.

[grillmaster]

i do the same as ruint and have not problems matter of fact my wife won't eat any other ribs but mine. Hope all goes well.

[HFD26]

Peel off that membarane if ya want, put on a little woo if ya want, rub them down, throw them on bone side down. That's the way I do it.

[Kirk]

"What's This Here Sauce?" Haven't heard that since the 70's. That was Flip Wilson , right?
Maybe so, but Emeril stole it from him.

[HFD26]

I think it was Justin Wilson, not Flip Wilson. Remember, Emeril boils ribs in crab/seafood boil before he smokes em too.

[cleglue]

I pull the membrane off, rub with yellow mustard, then apply the rub. Glaze with BBQ or Pepper jelly the 15 to 30 minutes.

The middle rack had pepper jelly as a glaze and the two outer racks have a bbq sauce. This was Friday a week ago. All were good.

http://i147.photobucket.com/albums/r286/cleglue/Ribs12292006/th_IMG_3019Medium.jpg (http://i147.photobucket.com/albums/r286/cleglue/Ribs12292006/IMG_3019Medium.jpg)


Good luck.

[M38A1]

Today's ribs were pull out of the package, douse them with a coke, apply "Wild" and let 'em go 225*F or so for 7.25 hours. Last hour was glazed. No complaints from a bunch of people either.

I've done the wooster, yellow mustard, Dr. Pepper and Coke thing and I honestly don't think I can tell the difference between any of them. They are all acceptable binders.

[david brace]

Today's ribs were pull out of the package, douse them with a coke, apply "Wild" and let 'em go 225*F or so for 7.25 hours...
I've been thinking of ordering the 'Wild', but I'd like to hear some reviews...

Well??? sound off!!!

DB

[TexLaw]

I start with some yellow mustard and add some rub. Then, I add Woos and rub until I have the coating I want. That works fine for me.

And, DB, the Wild is great!


TL

[david brace]

I have some venison left in the freezer, but nothing from this season. So I'll order some Wild and try it.

DB

[txpgapro]

Peel the membrane, add some Woowoo juice, or Teri-Yaki, or Frenchies, or Big Red, doesn't matter cause the rub will hold to anything and over power your binder flavor anyway. Good luck! Call me if you need anything . 1-800-742-4357 or 1-800-RIB-HELP. :lol: :lol: :lol: :lol:

[david brace]

that gave me an idea for lunch...

DB