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Old 05-07-2011, 07:11 PM   #1
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Default Mustard Before the Rub?

What are the advantages to putting mustard on ribs, brisket etc. before the rub? Does it help with taste, color for presentation (my ribs sometimes turn out a little dark but the bark is great) or the rub binding? Just curious.
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Old 05-07-2011, 07:17 PM   #2
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Some who use it claim that it helps hold on the rub, produces a better bark, and the vinegar in the mustard helps tenderize the meat. Personally, I don't see any advantage to using it over something like peanut or olive oil which helps keep rub on the meat too. But, I rarely put anything on the ribs before the rub and have no trouble getting good bark or tender ribs without mustard or oil.
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Old 05-07-2011, 07:39 PM   #3
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We use mustard "slather" on the picnic shoulders before the 22 hour cook at 225°. Add some rub to the mustard as well. It does make for a very nice bark with complex flavors. One can always find good mustards on close out sale at Big Lots. Read the labels first, but most are very simple ingredients. I DON'T use yellow (paint) mustard....blech!
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Old 05-07-2011, 08:41 PM   #4
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I use generic store brand spicy Italian dressing. A lot cheaper than olive oil.
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Old 05-07-2011, 08:49 PM   #5
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Don't waste the mustard it doesn't do anything.

Someone else will say the exact opposite. Both are correct, I suppose.

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Old 05-07-2011, 08:49 PM   #6
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Yup.....Boshizzle's got it right. They claim that's what it does. Personally, I don't find it necessary. I rubbed 3 racks of ribs, 2 butts and a picnic today with nothing but the rub itself and it stuck just fine.
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Old 05-07-2011, 10:07 PM   #7
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Couple years ago I did some BB ribs all exactly the same except one rack had a mustard slather before the rub. All were left with the rub and slather about two hours before putting on the smoker. We had several people blind taste the ribs and the one with the mustard slather won. Lots of other possible variables here but ...... ?? I usually slather my ribs and butts.
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Old 05-07-2011, 10:16 PM   #8
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I use it, can't really give a great reason why, I just like to. I get a huge container at RD for like $7 lasts me a long time
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Old 05-07-2011, 10:17 PM   #9
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Originally Posted by Muzzlebrake View Post
I use it, can't really give a great reason why, I just like to. I get a huge container at RD for like $7 lasts me a long time
Muz - He's talking about using this on animal meats.. not on yourself..

keep that to Woodpile, or better yet.. yourself .

When I was using mustard slathers, I took a liking to one from Paul Kirk that he called "Art's Mustard Sauce" after Art Brown's BBQ in Kansas.

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1 tblspn Worstershire Sauce
1/2 tblspn Hot Sauce
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Old 05-07-2011, 10:33 PM   #10
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I don't think it adds anything to the flavor or tenderness, so I skip the mess. If you want to hold more rub a little oil will do just as well.
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Old 05-07-2011, 11:36 PM   #11
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I've used it for years seems to tenderize the meat to me.
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Old 05-08-2011, 01:46 AM   #12
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I've found that the rub gets lost in the mustard and doesn't penetrate the meat as well. I prefer to pre-rub, let sit for as long as possible. Then apply the mustard slather (or oil) and more rub.
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Old 05-08-2011, 02:19 AM   #13
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Sometimes I use mustard or garlic aioli on butts & ribs. I don't think it really affects the flavor much - never done a side by side so I can't tell ya, but I think the bark is a little better with a slather. One of these days soon I'd like to a side by side and see if that's actually the case.
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Old 05-08-2011, 02:35 AM   #14
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I tried mustard for the first time on 4 butts today, just to try it (I didn't do side by side because they were all likely to get pulled and mixed together). It did add a little vinegar flavor which I liked and held the rub nice to make a nice tasty bark (not that olive oil couldn't have done just as well) I will probably do it agan on a butt, but don't see me doing it on ribs..
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Old 05-08-2011, 07:42 AM   #15
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Originally Posted by BBQ Grail View Post
Don't waste the mustard it doesn't do anything.

Someone else will say the exact opposite. Both are correct, I suppose.

My thoughts exactly, i suppose.
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