Oil as a binder: What do you say?

[bbqLuv]

On amazing ribs What You Need to Know About Wood, Smoke, And Combustion (amazingribs.com) is very detailed, informative and a must-read.

The following image may show using oil as a binder may inhibit smoke deposits.


The following is short and of interest, a quick read, if you will.
how smoke particle deposit on meat during cooking (genuineideas.com)

• Smoke particles and flavor molecules follow air currents through the cooker
• The meat is surrounded by a bubble of stagnant air
• Lighter particles glide right past the meat's surface around the bubble of air, but
• Heavier particles impact the surface
• Cold surfaces condense smoke through the bubble, like a cold beer condenses moisture on a hot summer day
• Water evaporation creates an air currents flowing away from the surface, sucking smoke down to the surface.
• Keeping your meat cool and moist will increase smoke flavor and expand the smoke ring
• Turbulent air will reduce the size of the bubble, and thus increase smoke flavor

[Richard Chrz]

I’ve never used a binder,

[Murdy]

I can't say never, because I've used Dijon mustard on Salmon, but outside of that, never.

[texastweeter]

I have used it on ribs successfully a few times.

[texastweeter]

I typically use mustard on pork, mayo on fish and chicken (oil), hotsauce on beef, and worshyersister sauce on lamb.

[FireMan]

Yer worst sister on lamb. Interesting.

[radiodome21]

I’ve only used mustard a few times. The first time I did was for a butt. As I was walking to the smoker the butt slid off the pan and into my stomach permanently staining one of my favorite T-shirts. Ever since then I am hesitant to use mustard or anything unless I have my apron on.

[tbob4]

I can definitely see that - and my dogs running off with it

[Steve R.]

I rarely feel the need for a binder. But I sometimes will spray some water from a spray bottle onto ribs or butts right before putting them in the smoker. Either way, the rub finds a way to hang on to the meat just fine.

[DaveD]

Haven't used a binder either, hasn't seemed necessary. I always give ribs a quick rinse in the sink after prepping, and even after patting dry the rub has no problem hanging on. One less messy step to skip the oil

[Steve R.]

Binders are right up there with searing to seal in the juices, for me.

[rlozinak]

I used a binder on pork butts years ago, but have not lately.

[MsTwiggy]

When i dry brine in the fridge for a longer period of time the surface can dry out. I could use plastic wrap to prevent this I suppose. I mist with water using a little bottle that I have on hand to spray my house plants. I don't use oil because it can exacerbate scorching in some situations and i don't like the flavor of that.

[FireMan]

BabyBack maniac once did a test, water was tops, mustard second, others including nuthin, last.

PS. I use mustard on my Wibs. Mostly nuthin on everthing else, cept when I marinade, then I use, well, marinade.

[bbqLuv]

very interesting, will need to rewatch

[Steve R.]

I think nuthin is pretty much the same as water, since that is naturally part of the meat.

[Donw]

I use mustard for a totally different reason than any stated above. The contrast when applying any rubs helps to make sure I apply the rub equally and adequately across all surfaces.

[Oak Smoke]

I was watching an old rerun of BBQ pit masters not long ago. Johnny Trigg used oil as a binder on ribs. I never have. I try to put the rub on most things at least an hour before going in the smoker. By the time I’m ready to put it on its wet with moisture from the meat and sticks just fine.

[leol2]

Pam spray works well as a binder.

[smokin fool]

I find aerosol Canola's to be better than Pam but that's one mans opinion.

[LA Pork Butt]

Worcestershire on brisket and mustard on ribs and butts. Once I used mayo on ribs. I use oil on seafood and boneless skinless chicken.

[DavidNorcross]

I rarely use a binder.