Mustard Slather for Barbecue

i've got some beef short ribs from our own home-grown cattle that i am putting down on the barbecue pit sometime this weekend. my plan is to keep it simple: sea salt, cracked black pepper, granulated garlic and onion,, and that's about it. also, i'm playing with the idea of using a reduced kalimotxo (red wine and cola) glaze.

Tas taught me the yellow mustard trick years ago on another forum. I use it with my own rib rub and for making home smoked pastrami. I coat Corned Beef roasts with mustard and hide it with coarse ground black pepper. About 4 hours on the smoker and it's fit for a king. Whether ribs or pastrami I wrap the meat tightly with saran wrap or put it in a zip lock bag with all the air forced out. Then it goes in the fridge for about 4 or 5 days. Rub on Sunday afternoon. Smoke on Saturday. My belief is that the mustard has some tenderizing properties also. RD 

Actually, that would surprise me.  I'd expect the acetic acid in vinegar to lead to denaturing and then cross-linking of proteins, with the result that the meat (to a very shallow depth) will firm up much as fish does in ceviche.

My bad. Don't know what I was thinking.

Yes, and you can be more aggressive with something like beef than with fish or shellfish.  The flip side of that is that the effects will tend to be much more superficial with the more robust proteins.