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Unread 08-19-2013, 08:29 AM   #1
AWaters
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Default Does a pre-rub coating really do anything?

I have seen and heard of many schemes for a pre rub coating on meat. Some use mustard, claiming it makes a better bark. Some use oil, claiming the oil-soluble spices in the rub penetrate the meat better.

I have used rubs with and without a coating and never found it to make a lick of difference in bark quality or flavor. Just about the only thing I have seen a coating matter on is the skin on poultry - a little olive oil seems to make the skin darken up a bit quicker.

So, does a coating really do anything? Is there something more subtle in the flavor difference than I am picking up on? Is it just something that allows one cook to say they do something different than another? Is there any consensus?

What say you?

Alex
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Unread 08-19-2013, 08:30 AM   #2
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My experience has been as yours; no noticeable difference (when we tried mustard). I didnt try oil...
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Unread 08-19-2013, 09:18 AM   #3
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IMO NO! if anything it lessens the formation of a smoke ring. If your putting on that much rub that you need glue to make it stick you wasting the rub it will burn & scorch. I use seasoning( rubs) in a proportional amount like salt & pepper at the table. If you can only see the seasoning and not the meat you used to much. The meat is the star of the show and it's flavor should shine through the seasoning(RUB) is an enhancer/ The meat is not meant to be a delivery system to shovel burnt & scorched spices to your pie hole
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Unread 08-19-2013, 09:37 AM   #4
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I tried both, using dijon mustard on two Boston butts and leaving it off a third before applying rub/spices when I smoked them all together. I couldn't tell ANY difference between them either with flavor of the mustard or flavor of additional rub/spices that may have stayed on because of the mustard for them to adhere to. Sounds good and looks good on television, but through experience, I can see no practical advantage to applying the "pre-rub".
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Unread 08-19-2013, 09:55 AM   #5
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On ribs I have found the rub will sometimes rip/tear on the bone side when I used mustard. I had a friend grab a finished rack with tongs and the whole bone side of the rub dang near fell off in one piece. After that I never used mustard again and haven't had a problem. Completely unnecessary and possibly makes it worse if you ask me.

I've also tried different oils on ribs and found them to be an unnecessary mess that ended up giving my ribs a greasy texture that I didn't care for.
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Unread 08-19-2013, 09:57 AM   #6
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If I rub early I feel not using a binder mustard/EVOO the rub actually appears to sink in the meat more..
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Unread 08-19-2013, 11:45 AM   #7
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Ya but it makes you so Cool at Comps..........
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Unread 08-19-2013, 11:51 AM   #8
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Thanks for all the replies. Sounds like I am not the only one who has tried the pre-rub and then stopped. I usually have my rub on several hours before the cook (even overnight on larger cuts). Maybe that it why it makes no difference?

Alex
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Unread 08-19-2013, 11:56 AM   #9
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I use to use mustard all the time. Now I only do it if I rub it right before throwing it on the smoker. If I rub over night, I will just put it on dry then wrap in plastic.
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Unread 08-19-2013, 12:44 PM   #10
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Quote:
Originally Posted by AWaters View Post
Thanks for all the replies. Sounds like I am not the only one who has tried the pre-rub and then stopped. I usually have my rub on several hours before the cook (even overnight on larger cuts). Maybe that it why it makes no difference?

Alex
Nope I don't prep until after I light the pit. There is plenty of moisture on the surface of the meat to hold the exact amount of seasoning it needs.
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Unread 08-19-2013, 12:46 PM   #11
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I never believed in the mustard theory...or evoo for that matter...I tend to let the rub sit on the meat until it appears to liquefy, then I put it on the smoker
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Unread 08-19-2013, 04:49 PM   #12
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Quote:
Originally Posted by ICDEDTURKES View Post
If I rub early I feel not using a binder mustard/EVOO the rub actually appears to sink in the meat more..
^ +1 I agree

I let the liberally rubbed butt sit covered in the fridge for about 12 hours, and then let it sit at room temp for 1 hour, and then apply another coat of rub before putting in the cooker.

I get both a great bark and a good smoke ring..
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Unread 08-19-2013, 04:56 PM   #13
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i quit useing anything under my rub because I found all it did was make a mess of the kitchen, me and the smoker. Didnt see any real benifit from it.
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Unread 08-19-2013, 08:22 PM   #14
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Trigg uses oil. Just saying.
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Unread 08-19-2013, 08:49 PM   #15
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Kosher salt and fresh cracked black pepper is all one needs, apply salt and pepper while pit is getting ready.
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