Kutch98
New member
So my fiance SWEARS she can taste the mustard on the ribs after cooking. I told her she's just crazy and its all in her head. But, to put her at ease, I told her the next set I make I wouldn't use mustard and would just cover them with adobo seasoning. She said she wanted sweet ribs, not the usual BBQ rubs Ive been using.
So my questions are:
1) Has anybody NOT used the mustard on their ribs when making them? How did they turn out? I cant imagine it would ruin them, just helps to hold the rub on.
2) Anybody used adobo seasoning when smoking ribs? How did those taste? Shes used it in several dishes shes made and I like it.
3) Recommendations for making them sweet tasting? Her fav BBQ Sauce is KC Masterpiece Original if that helps any. I recently found a 4 bottle pack of Hienz, I think, 8oz bottles of KC, Memphis, Carolina, and Texas style sauces. Carolina was her least favorite, so nothing tangy.
So my questions are:
1) Has anybody NOT used the mustard on their ribs when making them? How did they turn out? I cant imagine it would ruin them, just helps to hold the rub on.
2) Anybody used adobo seasoning when smoking ribs? How did those taste? Shes used it in several dishes shes made and I like it.
3) Recommendations for making them sweet tasting? Her fav BBQ Sauce is KC Masterpiece Original if that helps any. I recently found a 4 bottle pack of Hienz, I think, 8oz bottles of KC, Memphis, Carolina, and Texas style sauces. Carolina was her least favorite, so nothing tangy.