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mustard before the rub - Page 2

Poll Results: When apply your rub, do you apply your rub

Poll expired: Nov 6, 2007  
  • 44% (31)
    over a mustard base
  • 1% (1)
    over a coating of olive oil
  • 46% (32)
    directly to the meat
  • 7% (5)
    use something different all together
69 Total Votes  
post #21 of 55
I am for the mustard, sounds like we may have another poll here.
post #22 of 55

Well, it's a brisket, but ya get the idea. Meat visible thru the coating.
post #23 of 55
I like mustard myself, but I've tried it on Butts and chickens and one brisket. I honestly couldn't taste it after smoking. I just slathered it on by hand and it did keep more rub on the meat. For chicken though I don't think it did anything. What does work with birds, turkey and chicken is to rub the hell out of them with mayonnaise! The egg part seals the bird to keep the moisture inside and the skin turns a lovely brown color. I wouldn't roast a turkey any other way. Again you can't taste the mayo after it's done either.
post #24 of 55
i use mustard, i like mustard,i like the bark,try it ,you'll like it!!!

post #25 of 55
Now that's a great idea..............haven't been polled in a while!!PDT_Armataz_01_25.gif
post #26 of 55
I use mustard every time. Never had a mustard tase, just a nice bark. This is not the best pic in the world, but you get the idea...

post #27 of 55
I use mustard because I have so damn much of it to use up! I can't taste it at all, and it does add to the bark.
post #28 of 55
Sounds like a good idea!! Your wish is my command!!

Poll now posted!!
post #29 of 55
I smear mine on with a plastic cake batter blade thingy, the kind with a curved edge so you can scrape the sides of a bowl. You can still see the meat, it's not that thick. Tasteless when done.
post #30 of 55
Only on pork - I don't use it on beef or chicken.

I will often use dry mustard in my rubs it can add a bit of bite to a rub.

Sometime I will use French's yellow mustard and I just pour a munch in the palm of my hand (with gloves of course) and smear it on.

Other times I'll use my homemade Dijon mustard with a spoon of horseradish before the rub and it gives it a good flavored bite.
post #31 of 55
Low and slow breaks down the fat and collagen, not the so much the meat fibers. Otherwise you'd have pudding when you're done. Just my understanding of this.
post #32 of 55
I always use mustard on beef and pork (not fatties, yanno). It's like Skip says, it's merely a bonding agent. It imparts no flavors in the final product. I've had people ask me why I do it then. Well, meat right out of the package doesn't have enough surface moisture to hold what I would call "extra" rub on the exterior. That's why I use it. To coat my meat extra heavy. Don't get me wrong. I use a kitchen type basting brush (the new rubbery kind) and paint it on thinly. I'll try to remember to take a pic the next time I do a smoke and post it.
post #33 of 55
I'm with ya on this one friend!
post #34 of 55
Mustard on butts and ribs (both pork and beef ribs).

No mustard on fatties, briskets, yardbird, sausage, meatloaf, or Dutch's BBs (LOL).
post #35 of 55

I always use mustards with butts, and often with ribs. I'll probably try it with chicken next time around.

It imparts no taste, but works wonders for making the rub adhere to the meat.

Since you can't taste it, I use cheap yellow mustard and save my Dijon for other things.

I just squirt it right onto the meat, then spread with with the palm of my hand. I then load-up a cheese shaker (like the kind you see in pizzerias) with my rub, shake it on, and give it a gentle pat down. Makes for one beautiful butt.

As an aside, my favorite rub is "Magic Dust." Recipe can be found Mike Mills' book, "Peace, Love & Barbeque."

post #36 of 55
I use mustard as well. Here is a thought, if you dont like mustard, try some Steak Sauce or even Worcsty Sauce. Same concept just a different bonding agent so to speak. The only difference here is you may be adding a few more calories as mustard has none but steak suace may have a few.
Then again if you are worried about calories I would not suggest BBQ smile.gifsmile.gif
post #37 of 55
Even water will act as a binding agent although I'd rather use apple juice I just love apple juice!
post #38 of 55
Well I've tried it both ways and I can't tell a difference in taste. Currently I don't use mustard because I've never had a problem getting my rub to adhere to the meat.... ever. In fact I'm astonished at how many people seem to have a problem with rubs sticking to meat. All I do is rinse the butt off well with water, then I pat it dry with good quality paper towels, apply rub generously, and the seal up with foodsaver. One possible difference in my rub is that I use turbinado sugar instead of brown sugar because it doesn't clump as much as brown sugar does.
post #39 of 55
I wouldn't dream of smoking a butt without a slatherin' of mustard all over it. The bark is incredible and the mustard flavor is gone after so many hours in the smoker.

I love the idea of mayo on a bird! I suppose you would say use real mayo instead of Miracle Whip?

post #40 of 55
Mustard on butts and ribs for the most part but not always. No real problem getting a rub to stick on plain meat which would be my second most common method. Depending on my attitude, I sometimes take the rub to the extreame by really grinding it into the surface of the meat and use no mustard. other times I use the mustard and go with a heavier coating of rub.

I have heard or read mixed reveiws on using too much oil or sugar on the surface of meats to be smoked because they inpart block the smoke penertration.
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