[cooper barrett]

Originally Posted by GloryDayz

I was just chatting with a guy who has, in the past, worked for M&S Grill/McCormick & Schmick's, and he mentioned that a thin coat of Dijon mustard might make a better bonding agent than soy sauce on those beef ribs.

Yellow cheap as it comes mustard!! It's not for taste it.s for making a slather of the rub. Pat meat dry cover with liberal but not copious amounts of mustard and cover with dry rub. When it is wet roll it over and do the other side, But not the fat cap.

I use mayo on pork loins to keep moist.