It seems like you applied a lot more mustard than usually is applied for the binder coat. It’s typically a light layer, a lighter layer than you applied.
If you watch closely, half of it stuck to the chopping board. I'm not a fan either way, little bit or a lot. Now on a hotdog, mustard is the best. Thanks for watching Joseph.👍🏼 Do you use mustard on your ribs? It might be a regional thing but I'm not a fan.
Joseph Awoyeye I agree! I think usually about a third of the mustard is used. I myself have never used it. I think any binder is going to prevent the smoke from hitting the meat. Rub probably does too but ya gotta have rub!
Thanks for watching Jimmy! I've never used mustard before so I wasn't sure how much to apply. I'm not sure I'll ever use it again. Do you use mustard on your ribs?
@@SmokinJoesPitBBQ Just depends on time e.g. if I have time to allow rubs to sweat in or not. if I am pressed for time, I use my pellet smoker and mustard. If I have all day, I go with no mustard and my Shirley Fabrication reverse flow stick burner.
Finally someone discussing in detail on the difference here. Great video, I was wondering if I should switch to mustard. I was on the fence and I'm gonna stick to no binding.
I use to use mustard as a binder, I no longer do. I don’t like the taste and it impedes the smoke from penetrating as you found out. I am using just plain ol’ Water now. I’m also finding that most of the things that are BBQ have To’s are BS. Thanks for making this video
Hey Meat! Yeah bro, I'm not a fan at all. Heck people use mustard on pork shoulders too. I'm down for trying things once maybe twice but I'll never use mustard on ribs again. Maybe ketchup or mayo would taste better. 🤔😂
Great comparison video Joe.. I've tried mustard but I only used half the amount you did and I really couldn't tell the diff.. I don't use binders as the meat has enough moisture to absorb the rubs like you said. It makes sense that the mustard ribs didn't have a smoke ring too.
Hey Joe, I'm willing to try anything once but my lesson on using mustard on ribs has been learned! I'm with you on the moisture in meat, afterall, water makes up most of the weight in meat. Our job as cooks is to try and keep as much of that moisture in. Thanks for watching buddy!👍🏼
That’s the most mustard applied I’ve ever ever seen! LOL Try it again and use just enough to where it’s nearly translucent. If I served you a rib with mustard on it you’d never know it was on there.
I use mustard sometimes as a binder. Sometimes I use olive oil. Most of the time I don't use anything. Honestly, I've never noticed a difference between any of these methods. But, I will also say that you seemed to use way too much mustard. I usually would do two lines of mustard on each side an no more. This was another awesome video!
Thanks Tom. Well, that was the only time that you'll ever see me use mustard on meat so it will never happen again at any amount. 😁 I'll stick to no binder and if I feel I need it, I'll use olive oil. Thanks again buddy. 🤘
You should try mustard based bbq sauce. It’s all we use here in South Carolina. It’s sweet and tangy. Anyways thanks for another awesome video. I just subscribed the other day so I’m going through all your old videos to catch up.
Yess! Result Joe! Sorry I'm biased because I actually don't like mustard at all. Thanks for including the how to St Louis cut and removing the membrane, which was helpful to me. Cheers
randomly found this video as im curious myself. i make ribs almost twice a week and today is the first time im trying it as a binder, BUT DAMN i just used a small squirt lol you drenched that fool! subbed, hoping i can find your recipe for the homemade sauce cuz that looked amazing!
thanks for commenting Rod. So last night I watched 3 videos where guys used mustard as a binder. All 3 videos used the same if not more than I did. Maybe it was too much but the flavor wasn't good so I would never use any amount of mustard. Thanks for watching.👍🏼
. You used a little too much mustard lol Just a light coat will do you. I use mustard and I’ve been walking in ribs every cook off. I also get a smoke ring. I put 2 lines of mustard side by side on each side then rub it in. It’s a light coat. Good looking ribs Joe!
Very nice! I'll take your word for it as you have more experience with it. I guess we're all creatures of habit and we do what works. Continued success my friend. 👍🏼
Thanks for taking the time to produce this video , I didn't know that mustard also has salt in it , and I painted my ribs with mustard and rub like everyone else had shown , I added webbers off the shelf rub . Well the ribs cooked perfectly but the ribs came out too salty . Enough salt to give a guy a stroke . It was putting salt on salt . I will rethink my cooking method . I would believe that the vinegar in the mustard would give the rib flavor more tangy taste higheting the bbq sauce flavor. The mustard is still there but its masked by the bbq sauce.
Joe I agree, I tested mustard, olive oil, and no binder head to head on a earlier video and found the no binder ribs the best. Plus, like you said the mustard ribs tasted funny compared to the rest, Joe great video!
Pretty cool comparison Joe! The vinegar in the mustard probably has the reverse property of celery seed which prevents the myoglobin from changing color for that smoke ring. Just a guess.
Nice video, my cooks have evolved, I started out using Mustard and made some amazing Ribs. Over time I stopped using it and have made some amazing Ribs also. I normally don't sauce but your home made sauce looked yummy, I was hoping the recipe for it would be in the description box for a try.
I’ve never been able to tell the difference between mustard and no mustard as a binder. I wonder if the amount of mustard you used played a role. I’ve never used that much mustard before. Good video brotha!
I've just started putting mustard on as a binder. Done it for 3 racks so far. Wife thought it would disgusting but she said she couldn't even taste and neither could I. But also I didn't use as much as you did there either.
I’ve found that simply spritzing with a little water (if needed) works just as well as mustard ever did. I think the mustard is a noob thing that they read in forums and stuff and just do it because someone said so. I did myself so I’m just as guilty. Do you leave you half gallons of sauce out on that bottom self unrefrigerated?
I’ve tried both ways. Can’t tell much difference if they’re going to be wrapped. Heath Riles, who was one who came up with all Victory Lane seasonings when he was with them, says he gets more calls with binder. You used way too much mustard. Teaspoon per side is plenty. You had more mustard than rub. If you’re worried about smoke ring just drop a piece of cherry wood in there too. Not much flavor but real noticeable ring. They both looked plenty tasty to me
This is a good comparison Joe. Myself, I don't taste the difference, but I use a lot less mustard than you did. I actually have some spares on the PBC right now, binded with mustard and some east Texas rub. I've used olive oil, water and mayo and didn't taste the difference. Makes since that it may inhibit the smoke ring a little. Great video bud!
Hey Joe, nice cook n video. Like some are saying to much mustard. I don't use it every time but just 1 line down the rib is all I ever do. It will smear enough all over the rib. All I want is just enough to hold the rub.. On another note PLEASE get pics at the concert......But both racks looked great to me. You would in the same shape as me in S. Carolina. Been there and don't care for mustard based sauce or the slaw...
I'd like to say next time I'll use a thin stripe but this flavor was enough to not try it again. 😂 Kinda like when I first tried liver & onions. Lol. The concert is going to be a blast. 👍🏼🌭
All the videos I’ve watch just use a light coat of mustard. I think you went over the top to prove your point. Personally, I use a very light coat of mustard and my ribs have came out amazing. I’m going to give no mustard a try.
Not really to prove my point. I've never used mustard on ribs so I wouldn't know how much is too little or too much. Either way, there's lots of people that use it and like it...I didn't like the taste. Rib wasn't terrible but it did have a bitter taste. Thanks for watching David. 👍🏼
Great video as usual Joe! I agree with a lot of the comments that you used a lot of mustard, but I’m a big believer in not using binders. It’s just an extra layer to prevent smoke from hitting the meat. No mustard for me!!!
I’m with you, don’t care for the mustard. I think you should try this same experiment with olive oil and without. I’m curious though, did you see any noticeable difference in the amount of rub that adhered to the binder ribs relative to the non bider ribs? I.e., did the mustard binder at least do its job?
Great comparison video. It is fascinating how the different regions have different flavor preferences. Enjoyed seeing how you did a quick trim on the racks - I will do this on a upcoming cook of 12 racks.
Well there you go NO MUSTARD!!!!!! Joe LOL. ... I'm sure you guys munched away on the next rack of ribs thanks for your truthful opinion most people say it doesn't leave taste and that is not the csae.
Joe, you used way too much of it. You apply a thin, very light layer; almost transparent. The way you just applied it, you definitely taste it on the back end.
MUSTARD BELONGS ON HOT DOGS.. PERIOD! Lol 😂 Great video as usual honey. Why is it SOOO satisfying to me when you ( OR I ) takes off the membrane!? That and when you pour all the rubs on. I know, so weird. Lol 😂 🤣 Anyhoo. 😆 That cherry rub looks and sounds yummy! 😋 Thanks for sharing Joe. Dammmmm when you opened the foil to those ribs. WOW! My mouth immediately started salivating. 🤤 🔥 I can’t even imagine the smell. Wow! (Ummm when you said, “Wait till I sauce the other side, you’re gonna say, WOW”! I DID JOE, I DID! 😲 😂 👏🏻 I CANT WITH THE TASTE TEST.. 🤤 🔥
First off I love the fact that your daughter appeared with your shirt on, just thought that was cool. i used mustard once and probably will never again. the only binder ill use is Worcestershire ( Joe maybe give W vs no W as a follow up vid) anywho. so we agree. no mustard ever again :).... awesome Joe.
Lol! Yeah the W sauce is some good stuff. They're only young once so I want to get her in as many vids as possible. 😁 Yeah buddy, no more mustard, unless it's a hotdog. 🤘
Just curious why you always say stay turned then welcome back when for us as a viewer there’s no delay between frames? For example see you guys outside. Then welcome back. Frame to frame there’s no time between
Smokin' Joe's Pit BBQ lol your running a UA-cam bbq channel of course your not Lucas. Was a simple question but I guess i won’t stay tuned lol since there won’t be a welcome back
Great comparison video. I never understood how smoke penetrates the meat with binders, especially mustard and oils. I think the worschestorshire sauce would be ok, because it's like flavored water. I think it was CJ, who used liquid smoke as a binder on his ribs, which I thought would be a good idea, but he was using his Ninja Foodi Grill. Nicely Done. Thanks for sharing. 😎.
I stopped using the mustard because it seemed to make no noticeable difference in taste. The wetness of the rib naturally makes the rub stick. Maybe will try one half rib mustard one half no mustard.
I’m not a fan of the mustard binder either. Usually just let my base coat sweat in a few minutes , then finish my layering. Great content with this video 👍🏼
You've applied too & way too much mustard! With that amount you've applied, the mustard become a part of your seasoning :-( Which also means you ruined a good piece of meat, wasting time and your own recipe! Be aware you also need to pick the right mustard: Not too strong, not too soft, neutral sharpness! Plain "French" is good (Heinz). Think about chemistry but then applied in our culinary arts! The mustard need to be considered as excipient, with the vinegar it makes penetration of the meat better (more easy) the other ingredients works as emulsifier / binder. After some marinade hours in the fridge and when you start the grilling process: mustard will vaporize! I always use mustard but ONLY few drips... My ribs don't even look as yellow as yours does! Hehehehehe
Great comparison, but I think you put too much mustard on them, I was actually going to be doing a video on this same thing but you beat me to it! Like you Joe, I don't really use binders anymore.
Hello my friend. How's it going? Hope all is well. Coming by to say hello. Have a great week. Thank you. We us mustard on our ribs. My favorite rubs. The ribs won't taste like mustard. I have tried honey mustard then your favorite rubs.
I never use a binder. I have never found a need to use them. I did use Mustard one time on a brisket as a binder and it did give a flavor that I didn’t like. So don’t use them.
Great comparison video, I always thought the same thing that mustard is a very strong flavor so how can you not taste it. Thanks for sharing Joe and keep up the great work
You did use a lot of mustard starting off, you should try it again without having to record. Use one or two lines of mustard then compare. Just to say though I dont use any binders as well.
Brotha Joe i can tell you that in my history of bbqing mustard doesn’t have any flavor impact and this is just my opinion however i have to agree with you as far as the smoke ring aspect because whenever i smoke ribs with mustard it does take away the intensity of the smoke ring and when i don’t use mustard i definitely get a more pronounced smoke ring. As off the last several months i use either the residual moisture from the meats or just water or grape seed oil. No more mustard lol. The ribs look delicious btw. Great comparison video bro. Thanks for sharing. Cheers and keepbbqing
Hey bro! Maybe I used too much mustard but the flavor was off a bit. The lack of a smoke ring was a surprise to me and very noticeable. I've always thought that the moisture on the meats is enough to hold the rubs but I will use a little bit of olive oil sometimes. Thanks for watching Rico!🤘
The best binder without question is bacon grease. I've never tried it, but it's scientifically proven through randomized double blinded studies that bacon improves everything.
I use a binder just because I don’t have a smoker or a charcoal grill, I have a gas grill so there is very much smoky flavor able to penetrate the meat. I also make my own rubs. One of my favorite rubs I make is a Spicy Brown Sugar Rub
I dig these comparison vids, please keep it up. . .i too have slowly used mustard less and less, but won't hesitate to use it if I think the meats to dry. . like others have said though, you did go heavy in my opinion, just a dab will do ya. . here's a link to malcom, And @1:20 you can see how much little he used. . . good call on the snow ring though, I'll have to check that out next time. . .thanks again for the vid and dig the channel! ua-cam.com/video/wdGTs-PEra8/v-deo.html Edit: Now if you don't mind, do a side by side of brisket with and without a rest, better make it SRF gold just to make sure we get proper results. . ..
🤣 You my friend have a great point. I should've caught that. I'll have to ask my daughter. I put too much mustard and the flavor was pretty strong of mustard but not terrible.👍🏼
Hahaha just watched a video of another Joe at Coastal BBQ and he said you just have to have mustard. I know it’s personal preference and I have always used mustard but next time I do ribs think I will not use a binder at all and see witch way I like it best. Proof is in the puddin and I going to see who nows his shit. Lol 😂😂😂😂😂😂. Just kiddin I learn from both of you all the time so keep the videos coming guys .
At the time of the cook, I didn't know what was too little or too much. I don't watch other channels & copy their videos, I'm 100% all original material....unless I mention otherwise. Thanks for watching Forrest.👍🏼
@@SmokinJoesPitBBQ I just made Baby Backs yesterday on my Pit Barrel with 6 chunks of Applewood and 2 chunks of hickory. I removed the membrane and used Chupacabra Rub with a small amount of mustard. at 4 hours I sauced them with a mixture of Absolutely Wild BBQ sauce and Irazu Scorpion Sting Pepper Sauce and hung them for another 20 minutes. A perfect balance of sweet and heat on a near perfect rib. I do watch a lot of cooking channels but yours is in my top 3 along with Smokey Ribs, and T-Roy Cooks. Thank you for the great videos and keep cooking brother!
@@forrestearwood9146 man those sound good. Is that scorpion sauce really hot? How much of the scorpion sauce did you use? Thanks so much for the kind words.👍🏼
It seems like you applied a lot more mustard than usually is applied for the binder coat. It’s typically a light layer, a lighter layer than you applied.
If you watch closely, half of it stuck to the chopping board. I'm not a fan either way, little bit or a lot. Now on a hotdog, mustard is the best. Thanks for watching Joseph.👍🏼 Do you use mustard on your ribs? It might be a regional thing but I'm not a fan.
Joseph Awoyeye I agree! I think usually about a third of the mustard is used. I myself have never used it. I think any binder is going to prevent the smoke from hitting the meat. Rub probably does too but ya gotta have rub!
Great comparison video Joe. When I use mustard as a binder...i go light. maybe one line down the center of the ribs and rub it on.
Thanks for watching Jimmy! I've never used mustard before so I wasn't sure how much to apply. I'm not sure I'll ever use it again. Do you use mustard on your ribs?
@@SmokinJoesPitBBQ Just depends on time e.g. if I have time to allow rubs to sweat in or not. if I am pressed for time, I use my pellet smoker and mustard. If I have all day, I go with no mustard and my Shirley Fabrication reverse flow stick burner.
Finally someone discussing in detail on the difference here. Great video, I was wondering if I should switch to mustard. I was on the fence and I'm gonna stick to no binding.
I use to use mustard as a binder, I no longer do. I don’t like the taste and it impedes the smoke from penetrating as you found out. I am using just plain ol’ Water now. I’m also finding that most of the things that are BBQ have To’s are BS. Thanks for making this video
Hey Meat! Yeah bro, I'm not a fan at all. Heck people use mustard on pork shoulders too. I'm down for trying things once maybe twice but I'll never use mustard on ribs again. Maybe ketchup or mayo would taste better. 🤔😂
Great comparison video Joe.. I've tried mustard but I only used half the amount you did and I really couldn't tell the diff.. I don't use binders as the meat has enough moisture to absorb the rubs like you said. It makes sense that the mustard ribs didn't have a smoke ring too.
Hey Joe, I'm willing to try anything once but my lesson on using mustard on ribs has been learned! I'm with you on the moisture in meat, afterall, water makes up most of the weight in meat. Our job as cooks is to try and keep as much of that moisture in. Thanks for watching buddy!👍🏼
That’s the most mustard applied I’ve ever ever seen! LOL Try it again and use just enough to where it’s nearly translucent. If I served you a rib with mustard on it you’d never know it was on there.
Lol, not for me. I saw 4 video's last night of guys using mustard on ribs and I'm a lite weight compared to them. 😂 Thanks for watching. 👍🏼
I use mustard sometimes as a binder. Sometimes I use olive oil. Most of the time I don't use anything. Honestly, I've never noticed a difference between any of these methods. But, I will also say that you seemed to use way too much mustard. I usually would do two lines of mustard on each side an no more. This was another awesome video!
Thanks Tom. Well, that was the only time that you'll ever see me use mustard on meat so it will never happen again at any amount. 😁 I'll stick to no binder and if I feel I need it, I'll use olive oil. Thanks again buddy. 🤘
You should try mustard based bbq sauce. It’s all we use here in South Carolina. It’s sweet and tangy. Anyways thanks for another awesome video. I just subscribed the other day so I’m going through all your old videos to catch up.
Thank you so much! I have some mustard based sauce. I'll have to give that a try. 👍🏼
Yess! Result Joe! Sorry I'm biased because I actually don't like mustard at all. Thanks for including the how to St Louis cut and removing the membrane, which was helpful to me. Cheers
randomly found this video as im curious myself. i make ribs almost twice a week and today is the first time im trying it as a binder, BUT DAMN i just used a small squirt lol you drenched that fool! subbed, hoping i can find your recipe for the homemade sauce cuz that looked amazing!
also, there was no difference in how mine came out. didnt taste any mustard. maybe i just got lucky but they were a lot more soft this go around
You used to much mustard. Usually 1 or 2 lines per side is enough.
thanks for commenting Rod. So last night I watched 3 videos where guys used mustard as a binder. All 3 videos used the same if not more than I did. Maybe it was too much but the flavor wasn't good so I would never use any amount of mustard. Thanks for watching.👍🏼
. You used a little too much mustard lol Just a light coat will do you. I use mustard and I’ve been walking in ribs every cook off. I also get a smoke ring. I put 2 lines of mustard side by side on each side then rub it in. It’s a light coat. Good looking ribs Joe!
Very nice! I'll take your word for it as you have more experience with it. I guess we're all creatures of habit and we do what works. Continued success my friend. 👍🏼
Thanks for taking the time to produce this video , I didn't know that mustard also has salt in it , and I painted my ribs with mustard and rub like everyone else had shown , I added webbers off the shelf rub . Well the ribs cooked perfectly but the ribs came out too salty . Enough salt to give a guy a stroke . It was putting salt on salt . I will rethink my cooking method . I would believe that the vinegar in the mustard would give the rib flavor more tangy taste higheting the bbq sauce flavor. The mustard is still there but its masked by the bbq sauce.
Joe I agree, I tested mustard, olive oil, and no binder head to head on a earlier video and found the no binder ribs the best. Plus, like you said the mustard ribs tasted funny compared to the rest, Joe great video!
Thanks bro! Sorry for the late reply.
Great comparison video for us ;
Good info for sure
Thanks Mark.👍🏼
Nice man! I like the butchery at the beginning! I like how you did a side by side comparison of the two awesome man 🤯
Thanks Chef! 👍🏼
Thanks. Always wanted to know about the mustard. 🥩
I’m with you on no binders. Sometimes I’ll use olive oil but I think it’s not necessary most of the time. Either way, those ribs looked badass 🤘🤘
Thanks bro, sorry for the late reply.
Pretty cool comparison Joe! The vinegar in the mustard probably has the reverse property of celery seed which prevents the myoglobin from changing color for that smoke ring. Just a guess.
Nice video, my cooks have evolved, I started out using Mustard and made some amazing Ribs. Over time I stopped using it and have made some amazing Ribs also. I normally don't sauce but your home made sauce looked yummy, I was hoping the recipe for it would be in the description box for a try.
Hey Tom. I'll make a video on my sauce soon. 👍🏼
I’ve never been able to tell the difference between mustard and no mustard as a binder. I wonder if the amount of mustard you used played a role. I’ve never used that much mustard before. Good video brotha!
There's a difference bro, you just need to apply more mustard!😂 This was a first and last for me. Thanks James!👍🏼
I've just started putting mustard on as a binder. Done it for 3 racks so far. Wife thought it would disgusting but she said she couldn't even taste and neither could I. But also I didn't use as much as you did there either.
Thanks for another great video. One of the key components of prepared mustard is vinegar. That is where the tang factor comes in. Cheers!
Thanks Dwayne! I forgot about that, that's the flavor I was getting. 👍🏼
Nice comparison. Beautiful looking ribs. Making for some tasty "I wonder" tests.
Your daughter did a fantastic job
Thanks bro!👍🏼
Nice knife, nice cutting, thank you. I love the mustard, lol. Works for me!
I’ve found that simply spritzing with a little water (if needed) works just as well as mustard ever did. I think the mustard is a noob thing that they read in forums and stuff and just do it because someone said so. I did myself so I’m just as guilty.
Do you leave you half gallons of sauce out on that bottom self unrefrigerated?
I’ve tried both ways. Can’t tell much difference if they’re going to be wrapped. Heath Riles, who was one who came up with all Victory Lane seasonings when he was with them, says he gets more calls with binder.
You used way too much mustard. Teaspoon per side is plenty. You had more mustard than rub.
If you’re worried about smoke ring just drop a piece of cherry wood in there too. Not much flavor but real noticeable ring.
They both looked plenty tasty to me
thanks for this video. I will have to try the comparison
This is a good comparison Joe. Myself, I don't taste the difference, but I use a lot less mustard than you did. I actually have some spares on the PBC right now, binded with mustard and some east Texas rub. I've used olive oil, water and mayo and didn't taste the difference. Makes since that it may inhibit the smoke ring a little. Great video bud!
Hey Joe, nice cook n video. Like some are saying to much mustard. I don't use it every time but just 1 line down the rib is all I ever do. It will smear enough all over the rib. All I want is just enough to hold the rub.. On another note PLEASE get pics at the concert......But both racks looked great to me. You would in the same shape as me in S. Carolina. Been there and don't care for mustard based sauce or the slaw...
I'd like to say next time I'll use a thin stripe but this flavor was enough to not try it again. 😂 Kinda like when I first tried liver & onions. Lol. The concert is going to be a blast. 👍🏼🌭
All the videos I’ve watch just use a light coat of mustard. I think you went over the top to prove your point. Personally, I use a very light coat of mustard and my ribs have came out amazing. I’m going to give no mustard a try.
Not really to prove my point. I've never used mustard on ribs so I wouldn't know how much is too little or too much. Either way, there's lots of people that use it and like it...I didn't like the taste. Rib wasn't terrible but it did have a bitter taste. Thanks for watching David. 👍🏼
Smokin' Joe's Pit BBQ I’ll have to give no mustard a try, I may be missing out. Anyways, thanks for replying, I’ll be waiting for your next video.
Great video as usual Joe! I agree with a lot of the comments that you used a lot of mustard, but I’m a big believer in not using binders. It’s just an extra layer to prevent smoke from hitting the meat. No mustard for me!!!
I've used mustard as a binder before; but I mostly use OLIVE OIL , WORCESTERSHIRE SAUCE , r No binder @ all... By the way I like ur RUB RACK behind u
All work really well buddy. Wait till you see my new studio. 😁
I like this experiment. Interesting there was a big difference. I usually use mustard so I’ll have to try ribs without.
He couldn't stop eating the one without mustard. I'm going without today
Thanks for this. Was thinking of using mustard as a binder and I'll just stick with olive oil.
Hello Michael, this was my first time using mustard and I used too much. I use mustard all the time now but much less. 👍
Smokin' Joe's Pit BBQ Oh okay thanks! Good to know!
Question: What about avocado oil as a binder?
I’m with you, don’t care for the mustard. I think you should try this same experiment with olive oil and without. I’m curious though, did you see any noticeable difference in the amount of rub that adhered to the binder ribs relative to the non bider ribs? I.e., did the mustard binder at least do its job?
I use mustard mixed with acv. That's how I get the bark and plenty of smoke come thru. Can't taste the mustard at all
Great comparison video. It is fascinating how the different regions have different flavor preferences. Enjoyed seeing how you did a quick trim on the racks - I will do this on a upcoming cook of 12 racks.
I don’t use regular mustard I use Dijon or honey mustard as a binder sometimes but man good coating on those ribs tio joe
Thanks Jay! I'm not a fan brother. I guess it's like menudo, some peeps like it, and then there's Ric. Lol🤘
Smokin' Joe's Pit BBQ I spit out my beer when reading it never give ric a break on that until he likes menudo
Those are some massive Ribs Joe! Lookin Good!
Well that solves that question, no mustard for me
I use it now all the time but much less. 👍
Hey joe mayb u can do a video on how we can make our very own bbq sauce
Well there you go NO MUSTARD!!!!!! Joe LOL. ... I'm sure you guys munched away on the next rack of ribs thanks for your truthful opinion most people say it doesn't leave taste and that is not the csae.
Use mayo. Vinegar in the mayo makes the pork come out awsome.
I've heard mayo is good.👍🏼
Joe, you used way too much of it. You apply a thin, very light layer; almost transparent. The way you just applied it, you definitely taste it on the back end.
Next time I'll use very little. Thanks for watching.👍🏼
MUSTARD BELONGS ON HOT DOGS.. PERIOD! Lol 😂
Great video as usual honey. Why is it SOOO satisfying to me when you ( OR I ) takes off the membrane!? That and when you pour all the rubs on. I know, so weird. Lol 😂 🤣 Anyhoo. 😆 That cherry rub looks and sounds yummy! 😋 Thanks for sharing Joe.
Dammmmm when you opened the foil to those ribs. WOW! My mouth immediately started salivating. 🤤 🔥
I can’t even imagine the smell. Wow!
(Ummm when you said, “Wait till I sauce the other side, you’re gonna say, WOW”! I DID JOE, I DID! 😲 😂 👏🏻
I CANT WITH THE TASTE TEST.. 🤤 🔥
Amen sista! It's satisfying to me when I apply the rubs and pull the membrane off too. I guess we're weird that way. Lol😂 Thanks for watching Rexy!👍🏼😂
Smokin' Joe's Pit BBQ lmao 👍🏻 😂
First off I love the fact that your daughter appeared with your shirt on, just thought that was cool. i used mustard once and probably will never again. the only binder ill use is Worcestershire ( Joe maybe give W vs no W as a follow up vid) anywho. so we agree. no mustard ever again :).... awesome Joe.
Lol! Yeah the W sauce is some good stuff. They're only young once so I want to get her in as many vids as possible. 😁 Yeah buddy, no more mustard, unless it's a hotdog. 🤘
Just curious why you always say stay turned then welcome back when for us as a viewer there’s no delay between frames? For example see you guys outside. Then welcome back. Frame to frame there’s no time between
Dude, this is a BBQ channel! I'm not trying to be George Lucas! If it really bothers you so much stop watching! BTW welcome back!
Smokin' Joe's Pit BBQ lol your running a UA-cam bbq channel of course your not Lucas. Was a simple question but I guess i won’t stay tuned lol since there won’t be a welcome back
Great comparison video. I never understood how smoke penetrates the meat with binders, especially mustard and oils. I think the worschestorshire sauce would be ok, because it's like flavored water. I think it was CJ, who used liquid smoke as a binder on his ribs, which I thought would be a good idea, but he was using his Ninja Foodi Grill. Nicely Done. Thanks for sharing. 😎.
I stopped using the mustard because it seemed to make no noticeable difference in taste. The wetness of the rib naturally makes the rub stick. Maybe will try one half rib mustard one half no mustard.
Daughter mad you made her eat mustard lol
I’m not a fan of the mustard binder either. Usually just let my base coat sweat in a few minutes , then finish my layering. Great content with this video 👍🏼
You've applied too & way too much mustard!
With that amount you've applied, the mustard become a part of your seasoning :-(
Which also means you ruined a good piece of meat, wasting time and your own recipe!
Be aware you also need to pick the right mustard: Not too strong, not too soft, neutral sharpness!
Plain "French" is good (Heinz).
Think about chemistry but then applied in our culinary arts! The mustard need to be considered as excipient, with the vinegar it makes penetration of the meat better (more easy) the other ingredients works as emulsifier / binder.
After some marinade hours in the fridge and when you start the grilling process: mustard will vaporize!
I always use mustard but ONLY few drips... My ribs don't even look as yellow as yours does! Hehehehehe
Great comparison, but I think you put too much mustard on them, I was actually going to be doing a video on this same thing but you beat me to it! Like you Joe, I don't really use binders anymore.
Yeah, I wanted to make sure I used enough. One thing for sure, I will never ever use mustard in any quantity. 😁 Thanks for watching Ted. 👍🏼
Great video Joe! Thanks. I will not be using mustard!
Yeah Blevin, now give my an all beef hotdog and I'll layer that bad boy with mustard. Thanks for watching.👍🏼
Hello my friend. How's it going? Hope all is well. Coming by to say hello. Have a great week. Thank you. We us mustard on our ribs. My favorite rubs. The ribs won't taste like mustard. I have tried honey mustard then your favorite rubs.
I just put my ribs in the oven and realized two hours later when I looked in the fridge and saw the mustard I realized I didn’t put any on my ribs
A true comparison would have been without the sauce. Nice video, though.
True but I like sauced ribs and the flavor was so pronounced that I'm sure it still would've been there. Thanks for watching Larry. 👍🏼
Damn that's a sharp ass knife lol
You think the mustard had to do something with the smoke ring!? 😝.. #nomustard tangy flavor taste a la shiiiing.....
Oh yeah bro, chit is nasty. Pinche mostasa!😂👍🏼
I never use a binder. I have never found a need to use them. I did use Mustard one time on a brisket as a binder and it did give a flavor that I didn’t like. So don’t use them.
Great comparison video, I always thought the same thing that mustard is a very strong flavor so how can you not taste it. Thanks for sharing Joe and keep up the great work
Thanks for watching! The cooked mustard did change in flavor and it was a little bitter. 👍🏼
You did use a lot of mustard starting off, you should try it again without having to record. Use one or two lines of mustard then compare. Just to say though I dont use any binders as well.
Brotha Joe i can tell you that in my history of bbqing mustard doesn’t have any flavor impact and this is just my opinion however i have to agree with you as far as the smoke ring aspect because whenever i smoke ribs with mustard it does take away the intensity of the smoke ring and when i don’t use mustard i definitely get a more pronounced smoke ring. As off the last several months i use either the residual moisture from the meats or just water or grape seed oil. No more mustard lol. The ribs look delicious btw. Great comparison video bro. Thanks for sharing. Cheers and keepbbqing
Hey bro! Maybe I used too much mustard but the flavor was off a bit. The lack of a smoke ring was a surprise to me and very noticeable. I've always thought that the moisture on the meats is enough to hold the rubs but I will use a little bit of olive oil sometimes. Thanks for watching Rico!🤘
The best binder without question is bacon grease. I've never tried it, but it's scientifically proven through randomized double blinded studies that bacon improves everything.
Hahahaha! I bet there's a ton of truth to that. 👍🏼😂
LOOKING SO DELICIOUS THANK YOU NICE VIDEO
Thanks for watching! Both ribs were good but the mustard ribs did have an off flavor. 👍🏼
Lol love youre reaction ! Keep up the good work.
Thanks Manny!👍🏼
yours taste like mustard cause you used the entire bottle... LOL
I use a binder just because I don’t have a smoker or a charcoal grill, I have a gas grill so there is very much smoky flavor able to penetrate the meat. I also make my own rubs. One of my favorite rubs I make is a Spicy Brown Sugar Rub
Hopefully hidden valley ranch hooks you up I just watch a ad lol
Lol!🤘
Using a binder is just extra work for no reason in my opinion. Love the video topic.
Thanks Panther! I agree I rarely use binder on my meats. Thanks for watching.👍🏼
I did this last night. I could taste the problem with mustard it tasted like vinegar. Never again
I used way too much on this video. I still use mustard but very lite. 🤘
I dig these comparison vids, please keep it up. . .i too have slowly used mustard less and less, but won't hesitate to use it if I think the meats to dry. . like others have said though, you did go heavy in my opinion, just a dab will do ya. . here's a link to malcom, And @1:20 you can see how much little he used. . . good call on the snow ring though, I'll have to check that out next time. . .thanks again for the vid and dig the channel!
ua-cam.com/video/wdGTs-PEra8/v-deo.html
Edit: Now if you don't mind, do a side by side of brisket with and without a rest, better make it SRF gold just to make sure we get proper results. . ..
Ribs really dont need mustard.....just let it sweat
I agree.👍🏼
How does she know she doesn like mustard if shes never had it?
🤣 You my friend have a great point. I should've caught that. I'll have to ask my daughter. I put too much mustard and the flavor was pretty strong of mustard but not terrible.👍🏼
Hahaha just watched a video of another Joe at Coastal BBQ and he said you just have to have mustard. I know it’s personal preference and I have always used mustard but next time I do ribs think I will not use a binder at all and see witch way I like it best. Proof is in the puddin and I going to see who nows his shit. Lol 😂😂😂😂😂😂. Just kiddin I learn from both of you all the time so keep the videos coming guys .
You used too much mustard! Of course your going to pick the one your use too.
Too much mustard!
Yeah, I know bro. Next time I'll use very little. 👍🏼
You used too much mustard. be fair
At the time of the cook, I didn't know what was too little or too much. I don't watch other channels & copy their videos, I'm 100% all original material....unless I mention otherwise. Thanks for watching Forrest.👍🏼
@@SmokinJoesPitBBQ I just made Baby Backs yesterday on my Pit Barrel with 6 chunks of Applewood and 2 chunks of hickory. I removed the membrane and used Chupacabra Rub with a small amount of mustard. at 4 hours I sauced them with a mixture of Absolutely Wild BBQ sauce and Irazu Scorpion Sting Pepper Sauce and hung them for another 20 minutes. A perfect balance of sweet and heat on a near perfect rib. I do watch a lot of cooking channels but yours is in my top 3 along with Smokey Ribs, and T-Roy Cooks. Thank you for the great videos and keep cooking brother!
@@forrestearwood9146 man those sound good. Is that scorpion sauce really hot? How much of the scorpion sauce did you use? Thanks so much for the kind words.👍🏼
@@SmokinJoesPitBBQ the Scorpion sauce is pretty hot so it don't take a whole lot but it's really full of flavor
Too much mustard on that first rack.
Too much mustard. I prefer no binder and minimal seasoning. Less is more. A very subjective opinion, I know.