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Reply to "2nd. AmeriQue question...sorry to be pesty."

I've used mustard on my ribs with great results. I seem to establish a bit better bark with this technique. I've also gone without the mustard with equally great tasting ribs. Love the ribs from my Elite.

One comment on the recipe...not positive or negative. I just don't see how increasing the smoker temp from 220* to 230* halfway into the cook makes one bit of difference in the end product. All you may achieve is completing the ribs 2 minutes earlier. Why bother? Keep It Simple. I go 235* all the way.

Some might say the same about the mustard. I still like it, though I use it far less than use it. Again...KISS.
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