What's a substitute for mustard in slather

[mrad]

Is there a substitute for mustard in a slather?

I'm not a fan of mustard and neither are a couple of my family members.

 

[rgautheir20420]

The mustard is completely unnoticeable after the smoke it done. This is how I do it and no one has ever told me they taste mustard. Otherwise, lots of people don't even use a slather before spicing. You could also use any number of oils (EVOO, Canola, Veggie, etc.) as a light coat before applying your rub. Good luck.

 

[pc farmer]

IF I use something I will use coconut oil.

Most of time I don't use anything.

Never used mustard.

 

[daveomak]

You can try mayonnaise... I have used it.... emulsified oil and fats is what it is..... Parkay "butter" squeezable has been used also...

 

[Bearcarver]

 
The mustard is completely unnoticeable after the smoke it done. This is how I do it and no one has ever told me they taste mustard. Otherwise, lots of people don't even use a slather before spicing. You could also use any number of oils (EVOO, Canola, Veggie, etc.) as a light coat before applying your rub. Good luck.

I like to use Worcestershire "Thick" on Beef.

Mustard on Pork.

Olive Oil or Mustard on Poultry.

Bear

 

[oldschoolbbq]

I , too , am a rub and cook type. I don't like Mustard on anything but a Hamburger.

Remember 9-11 

Later . . .

 

[padronman]

No need to use anything.....mustard included.  The meat you are rubbing will create it's own juices and make the rub adhere.  I rub......rest overnight.....then rub again right before smoking. 

Scott

 

[damon555]

Yep.....skip it. No need to use it.

 

[jirodriguez]

Yeah.... I didn't like the overly thick paste you would get using mustard (or other bases). Now I just rub and go.

 

[seenred]

Like Bear, I'll use some thick worcestershire on beef sometimes...more because I like the flavor it adds to beef than needing a binder for rub to stick.  I'll also use some olive oil on poultry sometimes before rubbing, but again its because I believe it aids in crisping up the skin and not because I need a rub binder.  I don't use binders of any kind on pork. 

Red

 

[stickyfingers]

Well, you won't taste the mustard....but any oil will do. I usually use olive oil.