Smokin-It User Forum!
Recipes => Rubs => Topic started by: TX Gent on November 18, 2017, 08:38:40 AM
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Been doing the usual yellow mustard with a traditional brown sugar plus spice rub on baby back ribs for a number of years and had a thought ... Has anyone used a little maple syrup as part of the mustard rub combo? Didn't want to overpower the ribs with a strong maple taste but thought it might enhance sugars plus some background after taste. Thoughts?
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I’ve used agave syrup on salmon for the same purpose but not on baby backs. It’s milder than maple, so could work for the purpose you are looking for?
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Been doing the usual yellow mustard with a traditional brown sugar plus spice rub on baby back ribs for a number of years and had a thought ... Has anyone used a little maple syrup as part of the mustard rub combo? Didn't want to overpower the ribs with a strong maple taste but thought it might enhance sugars plus some background after taste. Thoughts?
I'm a modified 3-2-1 guy and maple syrup goes in all my foil wraps. For non foil wrappers, I'd think making it part of the glaze phase would work nicely.
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I don't think real maple syrup would overpower anything. It is not a strong flavor, especially when compared to mustard. I think there are people who use maple syrup as you have described.
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Karo syrup a good binder for rubs. It doesnt add any flavor of its own but makes a good glaze. Ive used it on ribs and butts with good results.
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Thanks for the replies guys ...
All worth considering including the agave syrup (TexMex ...hmm) down the road barfly.
Well being the somewhat impulsive type I went ahead and mixed a couple of tablespoons of real deal maple syrup in with the mustard (half n' half) wet base and the results were ... not much in taste or effect. Did the usual baby backs and really couldn't taste any maple anything. Next time instead of the mustard stage I'll add it to the glaze and kick the amount up a notch. I'm shooting for a touch of a wintry woodsy comfort taste change up from the usual pick nick style of ribs.
It does seem like when using honey, the maple sugars tend to evolve and blend in to the background far more than I originally thought.
Keep Smoking!
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Cane syrup is what I add with mustard as a binder.