24 August 2014, 00:49
stepchild 21st shot at baby backs
About a week ago my Son cooked a couple racks with our new Char Broil smoker and the kid over did the rub, he used three kinds over mustard and to me it was too much of a good thing.
Sure love the smoker, we'll adjust the recipe next time.
Tas, how do you like your new smoker?
Stepchild
28 August 2014, 23:05
tasunkawitkoI've got the same one that I've been using since 2009 or 10 or so, and love it. It's a 40-inch offset. The first one was from Brinkmann, but a tree fell on it (long story). My wife bought me one to replace it that is identical, except it is now made by CharBroil. Looks like this:
Awesome unit, right out of the box. Even better with a few cheap and easy mods. Even better than that with a few "advanced" mods. If you want to amke your smoker really whistle Dixie, let me know and I can get you fixed up....
As for the mustard and rub - I gotta agree with your thoughts on how much to use. The mustard is kinda like BrylCreem - jsut a little dab will do - brush on a light film of plain, ol' yellow mustard, then dust on a modest amount of rub. This is especially true for ribs, since they are thin and do shrink a little as they cook, concentrating the flavours. For a big ol' pork shoulder roast, my theory is to go ahead and pile on the rub a little thicker, but still - just plain, ol' yellow mustard does the trick ebtter than any other that I've tried. For beef ribs, brisket etc., Dijon works alright, but yellow will never steer you wrong....