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Message
Flour in Rib Roast Rub/Glaze
Posted on 12/24/20 at 5:36 pm
Posted on 12/24/20 at 5:36 pm
I'm smoking a rib roast tomorrow and thinking about an experiment. After I smoke for a couple of hours I'll add mustard rub.
Here is the experiment part; will adding a little floor create a little bit of a crust or be a bad idea?
Here is the experiment part; will adding a little floor create a little bit of a crust or be a bad idea?
8
Posted on 12/24/20 at 5:59 pm to RougeDawg
quote:
Here is the experiment part; will adding a little floor create a little bit of a crust or be a bad idea?
I dont hate the idea at all. Try it and be sure to update.
Posted on 12/24/20 at 7:59 pm to RougeDawg
Doesn’t make any sense to me. None at all. Use brown sugar to help it get a crust. But, if you want to try it, go for it.
Posted on 12/24/20 at 8:34 pm to RougeDawg
That’s a big risk to take with a big fine piece of meat like a rib roast. Your crust should really come from the maillard (sp?) reaction. I vote no.
Posted on 12/24/20 at 10:48 pm to RougeDawg
Bad idea.
Posted on 12/24/20 at 10:51 pm to Chipand2Putts
quote:
That’s a big risk to take with a big fine piece of meat like a rib roast. Your crust should really come from the maillard (sp?) reaction. I vote no.
This
Just go with what you know works with a pricey item
Posted on 12/25/20 at 12:01 am to RougeDawg
I don’t understand smoking one. Maybe it’s okay, but not what I’d want to eat.
Posted on 12/25/20 at 1:31 am to RougeDawg
quote:
will adding a little floor create a little bit of a crust or be a bad idea?
No crust at all. Don't do that.
Brown sugar or sear it.
Posted on 12/25/20 at 2:43 am to saintsfan1977
quote:
Brown sugar
Making bananas foster or prime rib? Someone explain this to me like I'm a 3 year old.
Posted on 12/25/20 at 2:45 am to RougeDawg
Potentially $100 down the tubes. Risky
Posted on 12/25/20 at 6:28 am to RougeDawg
Here is a mustard base that I use with ham. It comes out fantastic. Nothing says it wouldn't work with beef. I'd say give it a shot, but maybe not at Christmas with the family all having high expectations.
Maple Dijon Mustard Glaze
Maple Dijon Mustard Glaze
This post was edited on 12/25/20 at 6:32 am
Posted on 12/25/20 at 7:23 am to Powerman
quote:
Someone explain this to me like I'm a 3 year old.
Brown sugar will melt but some of that sugar will get inside the top layer if meat. The heat will create like a sweet bark. It works on ribs.
Posted on 12/25/20 at 11:26 am to saintsfan1977
I wouldn’t use the sugar on prime rib myself, but if you’re specifically looking for a bark, that’s what I would use.
Posted on 12/25/20 at 7:00 pm to Ice Cream Sammich
Gave it a shot and added a little flour and the result was ....
I couldn't really tell.
Came out perfect, but no real difference from any other time I've cooked it like this.
I couldn't really tell.
Came out perfect, but no real difference from any other time I've cooked it like this.
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