Posted by Kathy/Calgary on January 08, 1998 at 17:40:01:
In Reply to: Mustard Butts posted by JP on January 07, 1998 at 16:08:55:
Hi J.P. -- here's what we were taught by BBQ gurus Bob Lyon and Paul Kirk:
Take good ol' ballpark French's yellow and smear it all over your
piggy butt, your brisket, your ribs, your chicken, then sprinkle liberally
with your favorite dry rub and let sit at room temp an hour or two to get all
tacky (the sugar in the rub combines with the vinegar in the mustard to
create that certain je ne sais quoi that contributes to memorable BBQ)
and then you pop the meat into your smoker and you're off and running.
Works like a damn, and has helped us wine prizes. So, really, the dry rub is
a separate entity from the mustard, though I can't think why you couldn't
combine them and slather it all over. But I go with the gurus and do it
separately, 'cause I know they know things I don't know. Have fun and
experiment -- that's what it's all about.