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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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Question about slathering mustard...

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  • smarkley
    Former Member
    • Jul 2014
    • 1426

    Question about slathering mustard...

    Does anyone slather mustard on their meat (ribs, briskett, whatever) before they apply the rub???

    Is it just the competition guys who do that?

    And, why is mustard slathered in the first place? What purpose does it serve?

    Thanks In Advance...

  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 5049
    • Charlotte, NC

    I used to but now I prefer oil. I can't taste much difference either way, I just like how the oil helps rub adhere a bit better. MH talks about mustard slathering in his pulled pork article. It'd be worth checking out.


    • HC in SC
      Former Member
      • Nov 2014
      • 476
      • SC Lowcountry

      From most of the articles and posts I have run across here say the difference in taste in using mustard vs oil is negligible.


      • cdd315
        Founding Member
        • Jul 2014
        • 359
        • Warman, Saskatchewan Canada
        • Curtis D

          BGE Large
          45 gal Imp. UDS
          Weber 22.5" Silver - for the lake
          Weber 22.5" OTG - 2014
          Centro Natural Gas - on it's last legs

          Couple Maverick ET-733's
          BBQ Guru DigiQ II

          Beer - Original 16
          Bourbon - Bulleit
          Rye - Gibsons Sterling

        I'm with Pit Boss. I used to use mustard but now I use oil. The only reason I use any slather is to help the rub or whatever you're putting on to help adhere to the meat. It seems that without it, the rub just bounces off. I think you would have to put a lot of mustard on to get any kind of flavor. In which case you'd be better to put some mustard powder in your rub if that's what you're looking for.


        • smarkley
          Former Member
          • Jul 2014
          • 1426

          Thanks all... I never have used mustard, as you can tell. I have always slathered enough oil on to get the rub to stick... I know that the oil helps activate some of the herbs in the too.


          • Jon Solberg
            Former Member
            • Jul 2014
            • 4818

            I took a tip from Huskee a while back and started using no stick spray. Man its the bees knees. Super easy. Not that oil is difficult or anything.


            • _John_
              Former Member
              • Jul 2014
              • 2447

              Oil seems to work better to me, when I use mustard if I have to set a rack on top of another to take out to the grill it seems most of it stays on one or the other. I call it the Oreo effect.


              • HC in SC
                Former Member
                • Nov 2014
                • 476
                • SC Lowcountry

                Me too Jon. I bought a refillable bottle that you pump to pressurize. I think it's called Misto; Pampered Chef makes one also. They not only save the cost of expensive cans sprays, but you can use the oil of your choice.


                • Jon Solberg
                  Jon Solberg commented
                  Editing a comment
                  Thanks for the tip!

                • Marauderer
                  Marauderer commented
                  Editing a comment
                  I use a lot of Pampered Chef equipment as my daughter use to be a PC demonstrator. Good quality equipment.
              • Beefchop
                Charter Member
                • Oct 2014
                • 480
                • Lafayette, LA
                • XL Big Green Egg, Shirley Fabrication 24"x42" Patio Cooker

                I stick with cheap yellow mustard because it's less expensive than my favorite oil and imparts no flavor.


                • AldenMiller
                  Former Member
                  • Aug 2014
                  • 71

                  I use yellow mustard on my ribs before applying rub. It's worked for me for 15 years or more of ribs.



                  • Huskee
                    • May 2014
                    • 15566
                    • central MI, USA
                    • Follow me on Instagram, huskeesbarbecue

                      Smokers / Grills
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                      • Weber 22" Original Kettle Premium (copper)
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                      • Weber Jumbo Joe Gold (18.5")
                      • Weber Smokey Joe Silver (14.5")
                      • Brinkmann cabinet charcoal smoker (repurposed)

                      • (3) Maverick XR-50: 4-probe Wireless Thermometers
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                      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
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                      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
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                      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
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                      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                      About me
                      Real name: Aaron
                      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                    I've done a side by side on mustard and spray oil (Pam). I couldn't tell, neither could the family, which had been done with which. I'd say it's largely your preference! Spray oil makes no mess, except for some overspray on the counter, and in one instance my phone. (That was fun). I didn't use enough mustard to make yellow ribs, just a light swirl of it, enough to make the ribs wet & tacky.


                    • richinlbrg
                      Founding Member
                      • Jul 2014
                      • 1901
                      • Leesburg, VA. (Northern, VA)
                      • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

                      It helps break down the fat. So if I have a fattier piece of meat, I 'll put mustard on in advance.


                      • Marauderer
                        Founding Member
                        • Jul 2014
                        • 1471
                        • Powder Springs, Georgia
                        • [ATTACH=CONFIG]temp_6496_1424176307798_786[/ATTACH] Barry
                          Powder Springs, GA

                          Weber S470 with smoker box and insulated custom cover
                          RecTec w/grilling mat, front shelf, cover, Nomex Sealing Gasket, Hurd Downdraft Hood, Fuller's Earth,oversize wheels
                          GMG Davy Crockett Wifi
                          Blackstone 1575
                          Seville Classics Rolling Workbench
                          Grill Grates searing kit
                          (2) Maverick ET-732
                          Thermopen Classic w/glo case, Thermopop, Time Stick, Extra Big and Loud Timer, Chef Alarm
                          Wine maker from kits, Merlot, Liebfraumilch, N.Z. Pinot Noir, and some other fuity tuity wines that are great with "Q"
                          Pampered Chef Knives
                          All Clad BD5
                          Tyent Water Ionizer

                          I want a "Stick Burner"!! Looking at Lang 36" Hybrid Deluxe. Either patio or trailer haven't made up my mind.

                        I use ole yellow mustard sometimes, oil sometimes, and cooking spray sometimes. They are all great. We are going camping next week and I got a rack of back ribs and I think I will use the yellow mustard to help hold the Greek rub I am going to use.


                        • HC in SC
                          Former Member
                          • Nov 2014
                          • 476
                          • SC Lowcountry

                          I can see where the vinegar in the ball park yellow mustard would help the meat start breaking down somewhat.

                          I have a good 24 hour steak marinade that is 1/2 red wine vinegar and 1/2 soy sauce I use on cheaper cuts of meat.

                          The meat would need to sit for a longer period of time for the vinegar to work its magic, though.

                          Looks like it is 6 in one hand, 1/2 dozen in the other and really comes down to personal preference.

                          I'll stick with the spray oil (usually olive, but sometimes vegetable) for now because it has spoiled me for ease of use.

                          Beefchop does have a point though if you are using expesive oil in your refillable sprayer or the OTS spray cans - the yellow mustard could have a price advantage.
                          Last edited by HC in SC; November 26, 2014, 06:20 AM.


                          • _Keith
                            Former Member
                            • Jul 2014
                            • 187

                            I use mustard on pork butt because my wife says it tastes better than when I use oil.


                            • smarkley
                              smarkley commented
                              Editing a comment
                              Good rule of thumb - take the wife's suggestion (unless it is really horrible) - in the long run it helps when you want more toys! LOL



                          2021 Meat-Up In Memphis Canceled

                          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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