Now for years I have been using mustard, but most use oil, water, and different sauces, to essentially hold the rub on to meat. I know mustard does not change the flavor of whatever I am smoking and doesn't burn due to its low sugar content. My question is if use a hot sauce to hold on a rub does it tend to "burn off" and be concealed or will truly be a spicy entree?
Thanks for the input. - Jon D.
I used the search with no luck. I also posted in general because really it could apply to poultry, beef, pork, etc.
Thanks for the input. - Jon D.
I used the search with no luck. I also posted in general because really it could apply to poultry, beef, pork, etc.