PDA

View Full Version : Mustard Before the Rub?


Dubs
05-07-2011, 07:11 PM
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.

Boshizzle
05-07-2011, 07:17 PM
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.

mtbchip
05-07-2011, 07:39 PM
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!

El Ropo
05-07-2011, 08:41 PM
I use generic store brand spicy Italian dressing. A lot cheaper than olive oil.

BBQ Grail
05-07-2011, 08:49 PM
Don't waste the mustard it doesn't do anything.

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

Wampus
05-07-2011, 08:49 PM
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.

K-Barbecue
05-07-2011, 10:07 PM
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.

Muzzlebrake
05-07-2011, 10:16 PM
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

MilitantSquatter
05-07-2011, 10:17 PM
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 :wink:.

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.

1c Yellow Mustard
1/4c Pickle Juice
1 tblspn Worstershire Sauce
1/2 tblspn Hot Sauce

Mister Bob
05-07-2011, 10:33 PM
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.

AustinKnight
05-07-2011, 11:36 PM
I've used it for years seems to tenderize the meat to me.:mod:

Brewer
05-08-2011, 01:46 AM
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.

gtr
05-08-2011, 02:19 AM
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.

Furyous
05-08-2011, 02:35 AM
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..

Bbq Bubba
05-08-2011, 07:42 AM
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.

SmokerKing
05-08-2011, 10:05 AM
I tired it several times. No noticeable taste difference and not worth the mess or hassle IMO.

smokeyw
05-08-2011, 10:09 AM
I like mustard on my butts and ribs. It makes a nice moisturizer for my rub to adhere to. I sometimes mix other things with the mustard as well.

jestridge
05-08-2011, 10:20 AM
I use mustard I have no ideal if it help. But I do think rubbing ribs with some type of light oil does improve the quality. I usually use Olive or canola

Capozzoli
05-08-2011, 10:37 AM
I cant understand why anyone would put mustard on their meats before BBQ.

For my tastes, I am a back to basics type of cook, I want to taste the meat and the fire. In fact I dont understand all of these rubs, especially the jarred brand ones that were made in some factory.

Why do people want all the "layers" of flavor, isnt it just a cover up?

Ive tasted Que with mustard and rubs. Some of them made me want to spit. All I can think is; man, i wish all of this crap wasnt on this meat. I scrape at it to get it off. And isnt the bark from rubs just fake, crusted burnt spices? Thats not a real bark.

I use salt only and sometimes pepper, black and or red. Never had a problem getting a nice bark with a deep brown color. Certainly not black.

Mustard? Absolutely never.

Flame suit on.:-P

MilitantSquatter
05-08-2011, 10:44 AM
I cant understand why anyone would put mustard on their meats before BBQ.

For my tastes, I am a back to basics type of cook, I want to taste the meat and the fire. In fact I dont understand all of these rubs, especially the jarred brand ones that were made in some factory.

Why do people want all the "layers" of flavor, isnt it just a cover up?

Ive tasted Que with mustard and rubs. Some of them made me want to spit. All I can think is; man, i wish all of this crap wasnt on this meat. I scrape at it to get it off. And isnt the bark from rubs just fake, crusted burnt spices? Thats not a real bark.

I use salt only and sometimes pepper, black and or red. Never had a problem getting a nice bark with a deep brown color. Certainly not black.

Mustard? Absolutely never.

Flame suit on.:-P

Cap - I respect your opinion and agree in the less is more philosophy, but playing the devils' advocate game I can see two conflicting arguments

Spices of all varieties have been used for tens of thousands of years... May not be primitive but that seems like the basics have been around a while. It's not like we're talking phospate injections here.

Ground peppercorns are a spice - what differentiates this for you as being acceptable over mustard ?

Some may think cover-up, but if done right, there is something to be said for complimenting and enhancing.

thunderwagn
05-08-2011, 10:45 AM
Mustard? Absolutely never.

Flame suit on.
__________


Lol. :thumb: Everyone's tastes, preferences, and ways of doing things are all different I guess. I drank the "mustard" kool aid myself. Can't really tell a difference.:confused:

baldbill
05-08-2011, 11:08 AM
When I use mustard as a slather, about 50% of the time, I will mix some of my rub into the mustard, then slather it on and let them sit for an hour wrapped in plastic wrap in the fridge, then I take them out, apply a layer of rub to the mustard/rub slather and put'em on the smoker. I like them better than with no mustard slather, but it could be biased due to the amount of work put into it. I have done them with no slather and just applied the rub and they stilll come out well.. pick your poision I reckon. If I were cooking for a large group I wouldnt go through the trouble of the slather though.

smokeyw
05-08-2011, 11:11 AM
I can understand how you feel since I have had some awful (rub or sauce enhanced) meats that I wanted to spit out. Proper rubs, and sauces should not overpower the meat taste but should only enhance it. That is what your salt and pepper does. As for the mustard, I could cook you some mustard slathered meat and you will never know it had any mustard on it. It's all about ballance.

I cant understand why anyone would put mustard on their meats before BBQ.

For my tastes, I am a back to basics type of cook, I want to taste the meat and the fire. In fact I dont understand all of these rubs, especially the jarred brand ones that were made in some factory.

Why do people want all the "layers" of flavor, isnt it just a cover up?

Ive tasted Que with mustard and rubs. Some of them made me want to spit. All I can think is; man, i wish all of this crap wasnt on this meat. I scrape at it to get it off. And isnt the bark from rubs just fake, crusted burnt spices? Thats not a real bark.

I use salt only and sometimes pepper, black and or red. Never had a problem getting a nice bark with a deep brown color. Certainly not black.

Mustard? Absolutely never.

Flame suit on.:-P

SmokeOCD
05-08-2011, 11:31 AM
Spices of all varieties have been used for tens of thousands of years... May not be primitive but that seems like the basics have been around a while. It's not like we're talking phospate injections here.

Ground peppercorns are a spice - what differentiates this for you as being acceptable over mustard ?


Touche' - nice one!

I just try em all. If I read a recommendation from one of you, I'll give it a go (so long as it doesn't sound insane). Can't say I've fallen into a signature flavor for my Q - other than smokey.

I've done layered, slathered, nekked - it's all good! But I've never tasted anything so special with the mustard that made me think this is THE way to do it.

Muzzlebrake
05-08-2011, 11:38 AM
I cant understand why anyone would put mustard on their meats before BBQ.

For my tastes, I am a back to basics type of cook, I want to taste the meat and the fire. In fact I dont understand all of these rubs, especially the jarred brand ones that were made in some factory.

Why do people want all the "layers" of flavor, isnt it just a cover up?

Ive tasted Que with mustard and rubs. Some of them made me want to spit. All I can think is; man, i wish all of this crap wasnt on this meat. I scrape at it to get it off. And isnt the bark from rubs just fake, crusted burnt spices? Thats not a real bark.

I use salt only and sometimes pepper, black and or red. Never had a problem getting a nice bark with a deep brown color. Certainly not black.

Mustard? Absolutely never.

Flame suit on.:-P


so the guy that loves Trini fod and brought us this recipe;

Oh, make it fresh it is much better.

It is basically a garam masala with the addition of allspice.

GOt this recipe from an old Jamaican cook. She is gone now but I was lucky enough to inherit this.

Get a pan hot of med-high heat.

Then drop in"

6 table spoons of cumin seeds
1 teaspoon of cloves
1 Cinnamon stick
1 teaspoon of black pepper corns. (or more to taste)
1 tablespoon of fenugreek seeds
2 bay leaves
6-8 cardamom seeds
2 star anise seeds
1 tablespoon turmeric powder
1 grated nutmeg
1 tablespoon coriander seeds
1 tablespoon allspice berries

Toss this into the pan stirring constantly till it gets a little raosty toasty.

Then put it into a coffee grinder (one that is dedicated to spices) dont use the one you use for coffee and grind it fine.

Or bust out the mortar and pestle and grind it up for an hour or two.

Great stuff.

I love curry goat.

doesn't understand mustard?

give me a farking break.......

sounds like a whole bunch of layers and a lot more than "meat, salt, fire" to me

smokeyw
05-08-2011, 11:41 AM
^^^^^ What SmokeOCD said :thumb: Sometimes you just have to think outside the box. I have spent a small fortune trying different spices, rubs, sauces, and processes. Some worked for me and some didn't. Nothing lost nothing gained.

Capozzoli
05-08-2011, 12:24 PM
so the guy that loves Trini fod and brought us this recipe;

Oh, make it fresh it is much better.

It is basically a garam masala with the addition of allspice.

GOt this recipe from an old Jamaican cook. She is gone now but I was lucky enough to inherit this.

Get a pan hot of med-high heat.

Then drop in"

6 table spoons of cumin seeds
1 teaspoon of cloves
1 Cinnamon stick
1 teaspoon of black pepper corns. (or more to taste)
1 tablespoon of fenugreek seeds
2 bay leaves
6-8 cardamom seeds
2 star anise seeds
1 tablespoon turmeric powder
1 grated nutmeg
1 tablespoon coriander seeds
1 tablespoon allspice berries

Toss this into the pan stirring constantly till it gets a little raosty toasty.

Then put it into a coffee grinder (one that is dedicated to spices) dont use the one you use for coffee and grind it fine.

Or bust out the mortar and pestle and grind it up for an hour or two.

Great stuff.

I love curry goat.

doesn't understand mustard?

give me a farking break.......

sounds like a whole bunch of layers and a lot more than "meat, salt, fire" to me

Yeah, but that's not intended for que. Curry powder is for sauced dishes usually cooked in a pot. The turmeric in that curry powder alone would make bbq meat taste like it has sand on it.

If that were a rub on que I definitely would wish that it wasn't there.

Im talkin BBQ. Im also talking personal tastes, I mean not to offend anyone.

For my taste some of the best que I have done has had salt only on it.

I am around a lot of "pro" que guys that put all kinds of crap on the meat. I just dont need it.

Try it some time. Just put salt on some meat and smoke it up. Try it side by side with something loaded up with rub. You may change your mind.

After all, if someone likes all of those flavors from a rub they can sprinkle it on afterward, that way it wont be all burnt carbon. After that they can sauce it to completely cover up the flavor of the meat.

Rich Parker
05-08-2011, 12:39 PM
I slathers everything in mayo...Yummy!



I used mustard when I first started and found out quickly that it doesn't help and makes a huge mess.

Phubar
05-08-2011, 12:41 PM
I slathers everything in mayo...Yummy!


You didn't tell me you were Dutch!?:becky: