Rubb questions

Captainjimpark · February 2016

Hello everyone
ive read on here some People coat there meat with mustard,are you rubbing the meat first and then coating with mustard? Or sprinkling rub on after?when I put rub on something I spend a little time and rub it into the meat then maybe a sprinkle on after,in regards to the mustard thing if you put the rub on last how's it getting into the meat or is it?

blasting · February 2016

The mustard is just the binder to keep the rub in place. You can use many things as a binder. I also think that the mustard helps with bark. I've experimented without a binder and i haven't ended up with that dark meteor type finished product.

lousubcap · February 2016

This is akin to the fat cap up or down discussion. I use elcheapo mustard first then the rub for low and slow cooks. I like the end product so I am old school. You will not taste any mustard flavor at the end of the cook. BTW-with beef ribs I use worcestershire as a binder, mustard with brisket. Is there a pattern here-yup, find something that works and go with it. Eggsperiment and change it up to suit your tastes. FWIW-

Captainjimpark · February 2016

blasting said:

The mustard is just the binder to keep the rub in place. You can use many things as a binder. I also think that the mustard helps with bark. I've experimented without a binder and i haven't ended up with that dark meteor type finished product.

So the mustard goes on after you put rub on the meat?

blasting · February 2016

Captainjimpark said:

blasting said:

The mustard is just the binder to keep the rub in place. You can use many things as a binder. I also think that the mustard helps with bark. I've experimented without a binder and i haven't ended up with that dark meteor type finished product.

So the mustard goes on after you put rub on the meat?

I slather the butt in mustard, olive oil, or even peach preserves, and then add your rub of choice.

Mattman3969 · February 2016

Some people will apply before the rub and some apply rub then mustard then rub again. I just use a little water to get the rub to stick on pork and use Worcestershire on beef. This one of those things that you figure out what you like and roll with. No set rules, it's only bbq. Main thing is to have fun.

Carolina Q · February 2016

Using mustard in this manner is a waste of a perfectly good hot dog condiment. Rub sticks to bare naked meat just fine.

Skiddymarker · February 2016

Carolina Q said:

Using mustard in this manner is a waste of a perfectly good hot dog condiment. Rub sticks to bare naked meat just fine.

Not so sure I agree, like @blasting I get better bark on pork butt when using mustard as a binder. Besides, 7 year old grandson loves to apply the pre rub binder. Preferred method is a little rub on the butt, slather with mustard and then some more rub.
I'm a mustard junky and at any one time I have at least a couple of jars in the fridge of some strange mustard that looked good when I bought it, but is a year or two past its prime. Rubbing a butt is an excellent way to save on garbage.

Captainjimpark · February 2016

Good info thanks!
are you guys using mustard on beef ribs or brisket?or is it mainly for pork?

lousubcap · February 2016

@Captainjimpark - above quoted here-FYI:
"BTW-with beef ribs I use worcestershire as a binder, mustard with brisket." And I do use mustard on pork butts.

Carolina Q · February 2016

Skiddymarker said:
Besides, 7 year old grandson loves to apply the pre rub binder.

Well now, that's very different.

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