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.
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 aftertasteâ€¦soooo! Why not! Try honey mustard sometime, for a little sweetness!
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.
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.
Right again Dutchâ€¦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:
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.