Mustard before rub?

[QuyDaddi]

My two favorite type of ribs are St. Louis and Babybacks. Now, I tried the mustard coating and then rub twice and it turned out okay but does anyone really notice a difference if let's say I smoke a rack of ribs of just rub and no mustard?

 

[Gecko10]

My two favorite type of ribs are St. Louis and Babybacks. Now, I tried the mustard coating and then rub twice and it turned out okay but does anyone really notice a difference if let's say I smoke a rack of ribs of just rub and no mustard?

Well, I have never used the mustard to hold the rub and have no problem with the rub staying on. Sometimes, I will rub a bit of oil on first.

 

[kruizer]

Mustard slather really does not impart a lot of flavor to the meat. The reason for it is to get the rubs to stick better.

 

[TNJAKE]

As kruizer said mustard is just a binder to help the rub stick. I prefer to just put the rub on the meat. Wait 10min for it to get wet then flip and do the other side.

 

[bbqbrett]

I tried mustard the first couple of times I did ribs but as said previously it didn't really add anything and not really needed as a binder. Now maybe you could experiment with some flavored mustards and see if there is a difference.

 

[Chasdev]

I think the vinegar helps soften the meat, I use vinegar and apple juice spray on my briskets.

 

[Bearcarver]

As others have said, I put Yellow Mustard on Pork & Chicken first to help hold the Rub on.
On Beef I coat it with "Lea & Perrins Bold Steak Sauce" (Formerly Worcestershire "Thick") to help the Seasoning Stick (CBP, Gar Powder & Onion Powder).
You can also use olive oil to do the same thing.

Bear

 

[smokerjim]

i've tried mustard on ribs but didn't see any difference so I don't use it anymore, usually just put my rub on the night before smoking.

 

[forktender]

Dijon mustard rubbed ribs are where it's at in my book.
But you have to use a very bold tasting Dijon or the flavor just gets lost.

 

[gmc2003]

Most meat is plenty moist by itself to hold the rub. So I've never seen a need for the mustard binder.

Chris

 

[mike243]

Honey works well to stick the rub, some folks really layer the rub on to build a thick bark, you wont build much thickness without something to help bind it imo

 

[MJB05615]

I use a light coating of EVOO to hold the Rub on everything. I tried mustard and didn't like it and it made a bigger mess.

Mike

 

[6GRILLZNTN]

Using yellow mustard is so ingrained into my process, that it’s just a ritual. Does it make my food taste better? Probably not. Do I think it’s a cheap and effective binder for rubs? Absolutely!

Dave

 

[Fueling Around]

I don't use a "rub" on my ribs.
I don't like heavy sugar or salt which is the primary ingredients in many rubs.
Try them naked

 

[Inscrutable]

Like others, tried a few times, didn’t see any real difference vs rub naked. Also don’t use oil as I wonder if it seals pores and inhibits smoke absorption.

 

[QuyDaddi]

Awesome thanks for all the tips. I think I might stick with no mustard since the meat is usually "moist" enough.