To Mustard or not to Mustard...

[scotty's bbq]

Should I rub mustard on my spare ribs or just apply the rub. I have never tried the mustard method...what does everyone think?

Thanks,

Scotty's BBQ

 

[shaneholz]

I have personally done both and I found that the mustard dosen't leave any taste and it gives something to hold the dry rub. It almost turns into a paste and turns into a great bark. This is just what I've done. Hope it helps.

 

[up in smoke]

I could be wrong, but Iâ€[emoji]8482[/emoji]m guessing that the vinegar in mustard helps tenderize the meat a bit, but it doesnâ€[emoji]8482[/emoji]t leave any aftertaste…soooo! Why not! Try honey mustard sometime, for a little sweetness!

 

[woody]

I would say go for the mustard. It's good stuff. Ditto everything that everyone said before.

 

[smokemack]

If you're doing more than one rack try one with and one without. I have not used mustard on my ribs, so I can't tell you if there is any difference...

 

[cheech]

I personally do not care for mustard taste, but you will never find me smoking my meat with out it.

I just did some ribs and used mustard on them too. It was/is very tasty.

If you have never done it before you have to at least try it once.

 

[jaynik]

It's worth a try. I've done it and it didn't leave an impression on me. I don't normally use it as my ribs don't have any trouble gooing up the rub to turn into that wonderful bark...

 

[scotty's bbq]

Thanks for all the help. My ribs turned out AWESOME!!!!

 

[shellbellc]

do you do both sides of the ribs with mustard? I've never done it before either.

 

[cajunsmoker]

When I use mustard, I put it on both sides. Sometimes I use it, sometimes I don't. Can't really tell much difference either way.

if you use it be sure and get your membrane off before you put the mustard on.

 

[scotty's bbq]

I couldn't tell any difference between using mustard and not...I think it is more to help the rub stick to the ribs.

 

[prplptcrzr2003]

I wonder if using honey mustard would be good....I think I'll try that this weekend. Has anyone tried it before?

 

[scotty's bbq]

No...I have not tried honey mustard. It's worth a shot, let us know how it turns out.

 

[cajunsmoker]

I have used yellow mustard and the spicy brown mustard, but not honey mustard. I couldn't tell any difference between the yellow, the spicy brown and the ribs with no mustard at all. I put my rub on the ribs and cover them with plastic wrap and put back in the fridge for a few hours or overnight and the rub always sticks real well no matter if I use mustard or not. If your meat was extremely dry and you did not want to put it back in the fridge I would say the mustard would be the way to go. Just my $.02 worth.

 

[up in smoke]

Iâ€[emoji]8482[/emoji]ve used honey mustard on ribs before, adds a little sweet to the heat in my rub. Nothing dramatic though.

 

[ranger72]

Hi There Scotty!

I have applied my rubs with and without mustard as a base and I honestly was not able to tell any difference what so ever either in the flavor or in the rub sticking to the ribs.

just my two cents!

ranger72 :)

 

[cheech]

I think "Up in Smoke" pretty much said it by saying nothing dramatic.

Most of the time things like this make only small differences but sometimes that is all it takes

 

[Dutch]

I used to slather yellow mustard on the meat that I was going to apply a rub to with the understanding that the mustard would help the rub adhere to the meat and not leave behine a mustard taste. I have since stopped using the mustard and just apply my rub to the meat. When the jucies in the meat makes the initial rub wet, I apply another layer of rub.

Now that there are a number of flavored mustards out there, it would be interesting to see if the flavor added to the mustard would be noticable on the meat after smoking.

 

[up in smoke]

Right again Dutch…methinks a nice aromatic horseradish mustard would work well on a tritip, talk about underlayering subtleness! We may have created a whole new school of gastronomical inroads. Gawk! :shock: :oops:

 

[papa g]

This is exactly what I was wondering. I was concerned about the sugar in the Honey mustard maybe burning or causing a bitter taste but guess I shouldn't be too worried about it since my rub I make has brown sugar in it.

g