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To Mustard or Not??

What is everyone's take on mustard on your butt before applying rub?  I've done with & without... can't say I've noticed a difference.  I feel like NO mustard allows the spices to get in to the meat better.  Am I full sh-t?
My daughter named my Egg Shrek, because it is big, green, and burps.  
LBGE in Arlington, VA
God Bless America!


  • QDudeQDude Posts: 667
    No need to use mustard. The rub sticks fine without it.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • shtgunal3shtgunal3 Posts: 4,005
    I don't use mustard. I have tried it though. I used to use olive oil mostly. I don't use anything anymore and can't really tell a difference .



     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • I'v done it with and with out didn't notice any difference  I personally prefer to rub with EVOO  1st then apply the dry rub 
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
  • RRPRRP Posts: 22,054
    Honest...I used to buy Frenchs yellow mustard by the case at Sam's because I used so much. Then one day I tried spare ribs without mustard and have never gone back! BTW I still have 7 bottles of mustard in my basement buy ahead pantry!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • MickeyMickey Posts: 18,742
    I do rub then mustard and more rub. No idea why I do the mustard
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • henapplehenapple Posts: 15,986
    I do...old habit.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • I use to use the mustard rub, but while at acomp I forgot to pack it. My scores were higher. Dont think that's why but havnt used it since.
  • I put mustard on the bone side of ribs so all the rub sticks .
  • TerrebanditTerrebandit Posts: 1,718
    Try Worcestershire sauce. Just a very light coat will do. That's what I use and it allows great penetration of the rub.
    Dave - Austin, TX
  • Mattman3969Mattman3969 Posts: 8,056
    I use mustard and sometimes Sciracha sauce.


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • I like the mustard for the flavor and basting effect it seems to have.  I use spicy brown mustard.


    Corpus Christi, Texas.  LBGE x 2, Weber Smoky Joe, and Aussie Walk-About
  • Carolina QCarolina Q Posts: 13,007
    Mustard is for hot dogs. And South Carolina Q sauce. For some unknown reason.  :D

    I hate it when I go to the kitchen for food and all I find are ingredients!


    Central Connecticut 

  • +1 on the worcestershire. Mainly on pork ribs and brisket. Took me 5 attempts to spell it correctly. Still could be wrong.

    I also use mustard on butts.

    Just the way I learned to do it. 

    Spring, Texas
    LBGE and Mini
  • CanuggheadCanugghead Posts: 6,194
    there was a survey/discussion on this recently, some folks even use mayo or miracle whip! I use mustard out of habit.
  • SkiddymarkerSkiddymarker Posts: 8,347
    edited December 2013
    there was a survey/discussion on this recently, some folks even use mayo or miracle whip! I use mustard out of habit.
    Agreed, mayo or miracle whip is often suggested for turkey breast, never tried it on a butt. Like @Mickey, I use some rub, then the mustard, then more rub on butts, ribs go with only the rub. 

    I think the mustard lets you really double up on the rub. I use whatever mustard I find in the fridge with a best before date that has long since gone. If it wasn't for butts, I'd have a fridge with as many mustard containers as @RRP has in his pantry. 
    Delta B.C. - Move over coffee, this is job for alcohol!
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