"The Ranger" > wrote in message
...
> Dimitri > wrote in message
> m...
> > "The Ranger" > wrote in message
> ...
> > > I slow-roasted four slabs of ribs on the Webber Kettle recently;
> > > they turned out pretty darned good. [..] The rub was
> > > mustard-based (Coleman's, brown sugar, salt and pepper, garlic
> > > and onion powders).
> [snip]
> > If the meat falls off the bone then make McRib sandwiches.
> > If it does not then cut away the meat and heat in thinned sauce.
> [snip]
>
> What type of thinned sauce would go good with the mustard-based rub? I'm
> thinking that Cattleman's (or the like) would be overpowering and kill any
> subtly left in the meat.

When ever I'm reheating Q'd meat I try to just thin (using water or stock) a
sauce I like. What kind of sauce did you serve with the ribs in the first
place? Mustards are usually vinegar based - to my taste (over
simplification) mustards especially American Salad Mustard is salt, sour
(vinegar) & bitter (the mustard). Depending on the original spices I
suspect some chicken stock with some of thee mustard you used would blend
nicely. The other option would be to use some of the sauce (if any) you
serve with the ribs.

Good Luck.

How be the little ones? Maybe not so little anymore.

Dimitri