Sunday, July 09, 2006

Chesapeake Mustard Sauce

Joanne is out of town, taking many of her youth to Lake Charles, LA for a mission trip. This means that I've had an entire weekend to myself. All of the extra time means that it's time to make some 'que!

I'm about half an hour way from finishing a rack of ribs. My last try was very dissappointing, so I thought I should give another go at it.

Yesterday I bought a rack of spareribs from Giant. Today I cut a slit in that tough membrane on the back and pulled it off using a paper towel. Many people choose to cut the extra flap of meat away and clean up the bottom of the rib - I didn't bother, because I'm just trying to impress myself. I covered the ribs with Texas Rib Rangers Spicey BBQ Seasoning this morning, and let them marinate in the fridge for about 2 hours. I used this rub to make pulled pork once, and it was really good.

I set the ribs on top of my ghetto rack, which is a wire rack from a toaster oven that fits perfectly on top of a heavy duty aluminum food pan. Inside the pan, I added about 1.5 inches of liquid - 3 parts water 1 part cider vinegar. The Big Green Egg has been holding steady at about 250 for 4.5 hours now. The ribs are very juicy looking, and starting to get very tender. I just added two ears of corn to the rack - I peeled back the husk, removed the stringy stuff, put the husk back, and dunked 'em in water. The plan is to have them in the BGE for about an hour or so.

I also made some mustard bbq sauce for dipping. It's based upon the recipe at, but I was out of brown sugar and a few other things. You can search Derrick's site for the exact link, or find it posted earlier on my blog. Here's the recipe that I made up:

Chesapeake Mustard BBQ Sauce
1 cup French's Yellow Mustard
1/2 cup Cider Vinegar
1/3 cup Honey
1 T Melinda's Habenero Hot sauce
1 T Lea & Perrins Worchestershire Sauce
1 t Old Bay Seasoning
2 T Butter
Pepper to Taste

Combine all the ingredients, and let them simmer for about 15 minutes, stirring ocasionally. Let it sit, covered, for at least half an hour. The heavy mustard taste will diminish and the time to sit will ensure that all of the flavors get to mingle together.

Overall, I think it's a worthy recipe. I might add a bit more hot sauce to the mix for my personal love of all things spicy. The Melinda's is probably the most mild Habenero sauce that I've ever tasted. Feel free to substitute your own favorite hot sauce or change the quantity that you plan to use. Cayenne pepper or chipotle chile powder would also make for a great substitute.

If you use any of these ideas for your own barbequeing, let me know how it turns out!


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