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Reviewed: Nov. 17, 2006

I am reallu used to the sauces we have in Alabama, but I actually liked it. I also love mustard. My son would eat it on dirt I think. But I wouldn't. I would only eat it if it was good, and this is..

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Reviewer:

Rhonda Brock Fuller

	Cooking Level: Expert Living In: Empire, Alabama, USA
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Reviewed: Oct. 16, 2006

I was raised on Texas BBQ, but these ribs are one of the best I have ever made....I made them in the crockpot and they came out perfect cooked on high for 4 hours

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Reviewer:

CHEFANDERSEN

	Cooking Level: Expert Living In: Seattle, Washington, USA
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Reviewed: May 27, 2006

Excellent recipe. I altered it and used dijon mustard and instead of a suace I used as a marinade and mop very tasty ribs and steaks

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Reviewer:

Eric Gilder

	Cooking Level: Intermediate Home Town: Lawton, Oklahoma, USA Living In: Mesquite, Texas, USA
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Reviewed: Feb. 13, 2005

Dissapointing. Tasted like mustard, but not like the Carolina bbq sauces I recall. I will stick to the Carolina Treat branded bottled sauce for now.

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Reviewer:

The good bbq coming out of South Carolina uses the type sauce referred to as "old style." That is the best. There are some ketchupy sauces used in the upstate and the some commercial folks use a mustard base neither of of which should be used with pork. For the real deal, stick with "old style."

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Reviewer:

BOSQUEFLORES


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Reviewed: Jun. 23, 2004

Not our style.

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Reviewer:

JennSharp7

	Cooking Level: Intermediate
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Reviewed: Feb. 2, 2004

I loved the sauce! I used a coarse grain deli sauce for the mustard and it was great! For the bbq seasoning, I used Emeril's Rib Rub...the outcome was YUM! Finger-Lickin'

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Reviewer:

KRAMER21629


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Reviewed: Feb. 2, 2004

I really enjoyed your recipe it was very tasy and a little spice and my family loves spicy foods but it wasn't over spicy I thought it was very exclent.

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4 users found this review helpful