Lambert's brown sugar and mustard ribeye recipe?
Anybody have any insight into what is in this recipe? I've experimented with different ratios of light brown sugar, dried mustard powder, salt and pepper, etc and it's close but I think I'm missing a key ingredient or something. Maybe I should be using some type of prepared mustard? Any help appreciated.
I've seen his coffee rubbed brisket recipe is online but haven't found the ribeye recipe anywhere.