Molasses instead of mustard

Dyal_SC

Just thinking. Anyone ever use molasses as a binder instead of mustard under your rib rub?  Will it burn?  Hinder smoke penetration?  Does it do anything for flavor?  

GrateEggspectations

I have not. I would very much expect it would burn.

Jstroke

Not yet, I have thought of it but have the same suspicions. Maybe cut off a rib or two and give it a try. Or try it on a piece of chicken just for fun.

lkapigian

/I’ll use it in a vinegar spritz , adds a nice sheen, sub 275 so it doesn’t burn , never used it on the front end though 

MasterC

I haven't tried molasses as a binder but have used maple syrup with good results.
I would think smearing a light coat would be fine.
Cook indirect and keeping temperature 300° or under and you should be safe.

Dyal_SC

I’ve used it in a spritz too. I would think as a rub binder, more than anything, it would create a shell almost and prevent smoke penetration. Think I’ll skip the thought. 

MasterC

lkapigian What happens if you use it on the front end

OhioEgger

It's basically sugar, so it will burn if your temps get much over 300°F, right?

lkapigian

MasterC said:

lkapigian What happens if you use it on the front end

LoL

Dyal_SC

@OhioEgger , yup, I was gonna go L&S.  I was originally pondering if it would cut back on the saltiness, but just read that mustard surprisingly has little sodium.  I doubt it will do much good so will just do the normal mustard smear.