Outstanding comparison and taste test JC! BIG LIKE!
I tried mustard once, and that was enough. Haven't used mustard since. I do apply a light spray of oil (olive, canola, whatever) then apply the rub. Sometimes I'll spray after the rub is applied, but mostly do that on poultry.
I do my own rubs and buy commercial because my taste buds get bored with repetitive flavors after 6-8 uses. Drives my wife insane because she likes the familiarity. (Yawn)
I just finished the last of a rub called Cahoots that one of my daughters gave me. The online price is WAY more than I want to pay, so time to move on. It was really good, though.
Here in the Central Valley of California is a rub called Pappy's, made in Fresno. They have a low salt version (Blue label) and their original (Red label). My wife is sensitive to salt so I picked up the Blue label, commercial sized (28 oz), at my grocer for $6. We tried it on grilled tri tip and both loved it. Pork and poultry will be tried soon.
I tried mustard once, and that was enough. Haven't used mustard since. I do apply a light spray of oil (olive, canola, whatever) then apply the rub. Sometimes I'll spray after the rub is applied, but mostly do that on poultry.
I do my own rubs and buy commercial because my taste buds get bored with repetitive flavors after 6-8 uses. Drives my wife insane because she likes the familiarity. (Yawn)
I just finished the last of a rub called Cahoots that one of my daughters gave me. The online price is WAY more than I want to pay, so time to move on. It was really good, though.
Here in the Central Valley of California is a rub called Pappy's, made in Fresno. They have a low salt version (Blue label) and their original (Red label). My wife is sensitive to salt so I picked up the Blue label, commercial sized (28 oz), at my grocer for $6. We tried it on grilled tri tip and both loved it. Pork and poultry will be tried soon.
