Thread: Food and Drink Fire Me Boy! What's For Dinner? Thread
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Old 09-06-2017, 06:52 AM   #9286
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Quote:
Originally Posted by GloryDayz View Post
I've been using regular mustard on port ribs forever, and I've always thought it both helped with the binding and helped to tenderize the ribs. Whatever I'm doing I'm doing something right, they're awesome.


I don't imagine there's enough mustard to do any tenderizing action past the first thin layer of meat. I think it's probably your low and slow cook that's doing all the tenderizing.
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