Nunya Bidnits wrote:
> Tutall wrote:
>> Do you put your rub on, then slather or visa versa, or both?
>
> Sometimes I season ahead with a dry rub. But just before cooking I just
tend
> to mix the mustard and the rub together and then slather.
>
> My favorite slather is good dry rub, Worcester****re, CYM, and a spot of
> light mol*****. Should form a gooey sticky lump which sticks well to the
> meat as long as its dry and the surface allowed to warm up a bit from
fridge
> temps. It won't stick well if the meat is really cold and condensation
is
> forming. So I guess its more of a rub than a slather.
I've tried it many ways, but prefer to rub on the CYM first, then dust
with the "rub." Mixing the rub and CYM together makes the mustard
thicker, and thus I end up with too much mustard on the meat. My
preference is to put a tbsp or so of CYM in my hand, then rub it over
the ribs or butt, squeegeeing off as much as reasonable with my hand.
To me, the thinner the CYM is on the meat, the better the results but
YMMV.
--
Nonny
Nonnymus
I'm not who you think I am. I'm not who
I think I am. I am what I think you think I am.
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