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Mustard or oil?

post #1 of 15
Thread Starter 
I'm doing a couple tracks of baby backs tomorrow and I am curious if y'all use mustard for all ribs or are there different things you use for different rubs? I use yellow mustard when I use Jeff's naked rub and I'm doing that with one rack. The other rack I'm doing with Jeff's Texas style rub and I'm not sure if I should use mustard or oil. Any help would be great. Thanks.
post #2 of 15
Thread Starter 
Racks***
post #3 of 15

I use neither. I don't think either adds anything to the cook.  People use it as glue, but I have never had a problem with rub sticking to ribs or any meat for that matter.

post #4 of 15
Thread Starter 
Quote:
Originally Posted by jbills5 View Post

I use neither. I don't think either adds anything to the cook.  People use it as glue, but I have never had a problem with rub sticking to ribs or any meat for that matter.


Hmmmm...interesting. Is this the more common way to do ribs?
post #5 of 15
I have tried ribs all ways... Mustard, oil and mayonnaise... I like mayonnaise the best.... but..... Lightly seasoning with Montreal and Tony's (for heat) then form a pellicle and cook nekkid... no foil... That's my go to..... I prefer to taste the pork and not all the seasonings....
post #6 of 15
Thread Starter 
Ok so I can use whatever. Thanks
post #7 of 15
Quote:
Originally Posted by njlungbuster View Post


Hmmmm...interesting. Is this the more common way to do ribs?

Mainly, it is personal preference.  You may get some vinegar flavors if you use a lot of mustard, but if you want vinegar flavors you can just use a vinegar based sauce or apple cider vinegar in your spritz if you are spritzing your ribs. I have also have seen people using oil in their spritz to maybe add some moisture to their ribs.  I have tried them all and mainly go with my rub, and a 3-2-1 method for my spare ribs for my personal preference.  Definitely experiment and see what you like.

post #8 of 15
Thread Starter 
Yeah I've always just used regular yellow mustard. This is the first time I'm using a Texas style rub which is all savory from the taste. No sweet at all. Didn't know if I could still use mustard or not.
post #9 of 15

I too use nothing on my meat for a 'glue' . Washing and drying does just fine... the Mustard and Oil or anything else is wasted on me , I want the Meat to speak for itself...

 

Have fun and . . .

post #10 of 15

I'll sometimes make a 'paste' of some EVOO and my rub but gave up on the mustard slather many moons ago. I feel no need to do it....rub, in fridge overnight, shake on rub again in some spots before going in the smoker and let it rip. No foil, no spritz, maybe one peek a few hours in to stick in the probe on a big chunk. Ribs pretty much the same...after about 4-5 hours I'll start to do the bend test. I personally like the St. Louis style or even what's sold as 'spare ribs'...the whole slab, untouched by a packer. usually much cheaper and I enjoy gnawing on those grisly knuckles anyway, much to the GF's chagrin......Willie

post #11 of 15
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post

I'll sometimes make a 'paste' of some EVOO and my rub but gave up on the mustard slather many moons ago. I feel no need to do it....rub, in fridge overnight, shake on rub again in some spots before going in the smoker and let it rip. No foil, no spritz, maybe one peek a few hours in to stick in the probe on a big chunk. Ribs pretty much the same...after about 4-5 hours I'll start to do the bend test. I personally like the St. Louis style or even what's sold as 'spare ribs'...the whole slab, untouched by a packer. usually much cheaper and I enjoy gnawing on those grisly knuckles anyway, much to the GF's chagrin......Willie


Lol my wife gags when I eat a piece of delicious fatty marbled steak.
post #12 of 15

I have never had a problem getting my rubs to stay on the meat with no help. Pellicle works great when possible, and when not using that same proceedure seems to still help a lot.

post #13 of 15
Quote:
Originally Posted by njlungbuster View Post


Lol my wife gags when I eat a piece of delicious fatty marbled steak.

yeah, they can be funny creatures......I be like 'baby, I KNOW I got sauce and shit all over my face...I'm eating RIBS'....get over it

post #14 of 15
Quote:
Originally Posted by njlungbuster View Post

Yeah I've always just used regular yellow mustard. This is the first time I'm using a Texas style rub which is all savory from the taste. No sweet at all. Didn't know if I could still use mustard or not.

I would not worry about that.  The mustard as a glue has no impact on the actual flavor of the ribs.

post #15 of 15
Quote:
Originally Posted by njlungbuster View Post

I'm doing a couple tracks of baby backs tomorrow and I am curious if y'all use mustard for all ribs or are there different things you use for different rubs? I use yellow mustard when I use Jeff's naked rub and I'm doing that with one rack. The other rack I'm doing with Jeff's Texas style rub and I'm not sure if I should use mustard or oil. Any help would be great. Thanks.

 

I prefer Worcestershire under CBP, Garlic Powder & Onion Powder on Beef.

 

Mustard under rub on Pork.

 

Olive Oil or Mustard under rub on Poultry.

 

 

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