Mustard or no mustard

[Timber II]

Reading the wrap / no wrap thread got me thinking about the mustard thing. The few ribs I’ve done have got mustard and then sat in fridge a hour or 2 before goin on the smoker.

Do you mustard ribs or no?

 

[jaxgatorz]

Some do , some don't. It is used as a binder for rub to stick to. I personally don't have a problem with the rub sticking to the ribs .

 

[Bigtank]

Pork butt I use mustard as a binder to help hold my rub. I seem to get a better bark when I use yellow mustard on a shoulder/butt. Doing ribs I just let them sweat after applying the rub for 15 to 30 minutes before going on the pit. Not right or wrong it's just how I do it.

 

[mr_whipple]

I normally do, and for me its a two fold thing... it helps the rub stick, and the contrast in color gives me a good idea of how much rub I'm applying and where. I've also used mayo and could tell zero difference. Purely personal preference, but I can't see any negative to using a binder other than penny pinching $0.15 of mustard.

 

[jcam222]

I quit using mustard and really binders in general long ago. Damp meat and salt in a rub create a slurry in minutes. That said no issues are caused if you like a binder

 

[Timber II]

Thanks for replies already - back when I first researched ribs on here I think it was the late (rip) car wash Mike that I read about using mustard and the importance of the vinegar in the mustard made things more tender.

I also been spraying with apple juice and apple cider vinegar every hr or so….Ive wondered about this also

 

[normanaj]

I've taken to using habenero honey mustard not so much as a binder but as a flavor enhancer.I cover my ribs the night before and then hit'em with rub an hour or two before going on.

 

[Flatrate]

I usually use mustard as a binder on most things. As for spraying my rule is if the cook is going longer than a few hours I'll spray every so often with straight AC vinegar.

Dave

 

[SmokinEdge]

Mustard is just fine as a binder, you don’t taste it in the final product. If I’m going to use a binder I usually use ACV to wet the surface then apply seasoning or rub but that’s just me.

 

[chef k-dude]

To mustard or not mustard, the age old question I've seen in Q. I used mustard reflexively when I first got a smoker and started reading the stuff on the internet. I mean, it looked like quite the hack to me as a novice.

I stopped doing that and notice zero difference in the end results, so using it doesn't hurt anything, it may just be unnecessary mess. I've never had a problem getting raw meat to hold a rub, especially something as naturally tacky as a pork butt.

As far as spraying, that may be "a thing" that works. A lot of people do it. I think it depends on the method or the smoker used. With my little unimpressive MES30, and I use the water pan per the directions that come with the smoker (you can find many who say to never use a water pan), there is enough moisture that spritzing would probably just retard bark. If using some of the pro-level rigs people have and no added moisture otherwise; spritzing, mustard, all the whistles and bells we see some people do may make a real difference.

I'm no pro and dont have a lot of clout or gravitas here (notice the low post count and no fancy badges), so take my comments as such.

 

[JLinza]

I generally use mustard as a binder on pork.

 

[chopsaw]

been spraying with apple juice and apple cider vinegar every hr or so….Ive wondered about this also

I stopped mustard a long time ago . Never really was a spritzer or mopper either , but the convection effect of a pellet grill can call for some moisture on ribs or pork in general . I've started using this Monroe county mop on pork . I have to say I like it . I do a modified version to my liking but here's the original that I got from a thread here .

1/2 cup butter
2 cups white vinegar
2 TBLS black pepper
2 TBLS sugar
1/2 tsp red pepper
1 TBLS hot sauce
1 TBLS salt .

Melt the butter , and simmer it all together . Cool before using .

I don't add the salt .
I like ACV instead of white .
BBQ sauce instead of hot sauce .
Red pepper flakes replace red pepper .
Everything added by taste .

 

[912smoker]

I usually add mustard and like mr_whipple says it help me with rub coverage and adhesion.
I sometimes do no binder and can't personally tell a difference.
I did use a mustard binder today for pork steaks.

Keith

 

[tallbm]

Reading the wrap / no wrap thread got me thinking about the mustard thing. The few ribs I’ve done have got mustard and then sat in fridge a hour or 2 before goin on the smoker.

Do you mustard ribs or no?

I don't use a binder.
I pull the ribs out of the pack and they are juicy and wet and I season them then.

Ribs are very very very easy to oversalt so the less extra salt that sticks the better.
I find that the rib juices right out of the bag allow for the perfect amount of non-salt seasoning to stick. If it can't stick, then it's not needed.
Again, salt is always done separately and much lighter than any other seasoning. This is a rib quirk to understand with the salt.

Like others are saying, it's all your preference and probably doesn't have many downsides. The only one I can think of, since I don't use mustard, is simply saving on mustard costs and usage. If you don't use mustard you don't need mustard to do ribs AND you have more mustard for a hot dog or bologna sandwich before having to go to the store and get more :D

 

[dons2346]

No mustard for me as I usually wind up getting as much on me as I do the ribs. Just put the rub on and let them sit on the counter until the rub gets wet from the meat

 

[Timber II]

Thanks again boys!! Really appreciate your comments and advice like always

 

[KBFlyer]

Only reason is to help stick rubs. I have never had a problem with rubs sticking to my ribs so I don't use it. If I did it will not change the favor profile one little bit. To me its just an extra step not needed.
Have ribs going into the pit barral cooker tonight with no mustard. Just my go to rub.
Just like taking the membrain off the back of ribs, not needed as who the hell eats the back of the ribs??? Made them both ways and no difference at all in texture or favor.

 

[DougE]

I did the mustard binder for years and just quit doing it. No particular reason, just did. I liberally dust one side (the one that will be up during cooking), leave it sit till the salt in the rub (I use low salt, sugar forward rubs so it takes a little longer) draws out enough moisture to make it stick, flip, do same on other side, then a final dust on the side that will be up on the grate.

 

[kscoyner]

Experimenting is an important part of my BBQ life. I sometimes use nothing, sometimes use Mustard and sometimes I use a little Peanut Oil and I get pleasing results (to me and my family) with all of them.

 

[Jonok]

Ribs or butts don’t need mustard if one puts sufficient paprika (nearly tasteless, pretty red and pretty sticky) in a rub.
Some mustard is critical in a finishing sauce, because it is an emulsifier and will keep the fat from separating in pulled pork.