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Besides Mustard, What Have You Used To Adhere Rub?
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Fred19Flintstone
Posts: 8,168
I was very low on mustard this weekend when I cooked a couple butts. I got by with a thin layer of mustard, but that got me thinking about other things that can be used to adhere rub to butts or ribs. Mustard is commonly used on a standard butt or rib cook, but what have you used that's not ordinary?
Flint, Michigan
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worcestershire sauce, i use it on the first layer of rub now, second layer gets the mustard
fukahwee maineyou can lead a fish to water but you can not make him drink it -
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Olive oil I use it all the time and it works great !!!2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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Mayonnaise. Put it on pork butt. Not as barky as when I use mustard, but it was very juicy and tasted phenomenal. I did it after judging at the San Antonio Rodeo BBQ Cookoff. It was recommended by a few fellow judges.
XL BGE; Schertz TX by way of Stow OH. #egghead4life
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what's this here sauce. Done it on brisket. Olive oil as well.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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+1 EVOLarge BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX
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On beef roasts and beef ribs I use 1 Tbs of worcestershire mixed with 1 Tbs of better than bouillon beef. Not only does it help the rub stick, but adds great flavor.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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I started using neutral oils, like canola or safflower, a few years ago. Recently, I found a brand of Asian peanut oil that has a mild, but distinct roasted peanut flavor. I like the way it works w. pork.
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A friend of mine did a butt coated in honey and rubbed with bad byrons. It came out really good.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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BUSY!!!!Fred19Flintstone said:MCN returns big! How have you been?
I've got a big cooking weekend coming up. Catering a church event.
I just finished finals and surgery rotation check offs and we are days away from the birth of our little one._______________________________________________XLBGE -
Congrats! It sounds like you have 8 pots boiling on a 6 burner stove. Enjoy your baby! I'll pray for your family.Flint, Michigan
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I use apple cider vinegar on pork and EVOO.
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Thomasville, NC
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I've used HP Sauce as a base on pork chops - really tangy
Tony in Brentwood, TN.
Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.
"I like cooking with wine - sometimes I put it in the food." - W. C. Fields
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For butt, honey and cider vinegar, 4:1 ratio (Honey is Fred Meyer liquid and I've found 4 honey to 1 vinegar works best) If your liquid honey is thicker it may need a little more vinegar. Don't need much and use gloves to spread it on.For beef, creamed horseradish. Mix the rub with the horseradish, apply it all together.@MCN - best wishes for Mom and the wee one!Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Ooooooooohhhhh my that sounds good! Wilma is a spice wimp so I would never be able to do it with any of her food. Gotta do that on the sly!ShadowNick said:Sriracha
Flint, Michigan -
Nothing at all.
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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exposure to heat breaks down capsaicin, so by the end you have a hint of the spiciness and a little of the garlic and chili flavor, but yeah, if she is a spice wimp, I'd definitely try it yourself the first time.Fred19Flintstone said:Sriracha
Ooooooooohhhhh my that sounds good! Wilma is a spice wimp so I would never be able to do it with any of her food. Gotta do that on the sly!
Pentwater, MI -
Si. When I did it we detected no Sriracha taste or heat. Same as mustard, just more expensive.ShadowNick said:
exposure to heat breaks down capsaicin, so by the end you have a hint of the spiciness and a little of the garlic and chili flavor, but yeah, if she is a spice wimp, I'd definitely try it yourself the first time.Fred19Flintstone said:Sriracha
Ooooooooohhhhh my that sounds good! Wilma is a spice wimp so I would never be able to do it with any of her food. Gotta do that on the sly!Large BGE and Medium BGE
36" Blackstone - Greensboro! -
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I have never used anything - just the rub on the bare butt. Always great bark, can't imagine I am missing muchXLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Like @Cookinbob said... My hands.
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Just put the rub on by itself, used mustard a couple of times but didn't think it added anything
LBGEGo Dawgs! - Marietta, GA -
Mustard doesn't add anything to the flavor. It's just a vehicle used to help more of the rub stick to the meat.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
I rub all my butts with all the bacon grease I save.
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As I scrolled down the thread I knew that this would show up... Mcn...MrCookingNurse said:
Green egg, dead animal and alcohol. The "Boro".. TN -
I've always been afraid to try yellow mustard, as I *really* hate the taste of mustard. I know folk say it doesn't leave any flavor, but most folks like mustard and my definition of "none" may not mesh with others. I keep telling myself I'll try two pork butts or two ribs side-by-side to compare, but I never do out of fear from wasting 1/2 of the food I cook.Raleigh, NC
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