I hate mustard. I know everyone says you can't taste it when you use it as a base for applying a rub to ribs but I can taste it.
Was thinking maybe honey or black strap molasses?
In any rub there are water soluble flavors and fat/oil soluble flavors. Mustard has water and oil in it so it works well. As above, nothing on the meat will let the water in the meat hold and dissolve rub flavor. Oil will help and bring fat soluble flavor to the party...JJ
Oil, honey, mustard, nothing... it all works.
With honey, there is a risk of burning because of the sugar content in it.
Oil, I don't use because there's already enough fat in the meat.
Nothing... that works fine.
Mustard, I just like the slightly different flavour profile it provides.
Ive used mustard many times before. Honestly I couldn't taste it after the smoke. But if you have a serious issue with the stuff , then I'll tell you for PORK using light molassis VERY sparingly works well as an adhesive for your rub.
Just apply the rub, nothing else is needed.
The rub applied to the ribs, the rub on the cutting board is from overspray that occurred as I applied the rub with a shaker top bottle, no mustard or oil will stop that-
Yep lots of answers. Use anything or nothing ? Mustard just helps the rub stick, you don't get any mustard flavor what so ever., You don't like it don't use it.
The heart lady told me I should use mayo. I have used it and it works great to bake or grill with thereby allowing you to remove the skin and maintain a moist meat without adding any flavor. I can't imagine why it wouldn't hold your rub like a champ. Normally I am like the guys above, I don't use a base, justmy spices.
My understanding is that the typical peanut oil is refined and has no effect on someone with peanut allergies.