Do you use a binder to help rubs to stick to bbq?

[Mosca]

I want to separate this from the other topic about oil and rub.

I’ve used binders. I stopped doing it long ago, though, because I’ve never had a problem with rubs sticking to my food. I shake the stuff on, I pat it a little, I flip and do the sides, bottom, etc., and I move on to the next step, which is usually waiting for the pit to reach temp and the smoke to stabilize.

In one of my classes, we were taught that you shouldn’t pat or press the rub to the meat. The explanation was something about blocking the pores, or allowing the flavors in, or some other thing (that I kept my mouth shut for because it wasn’t my class and I didn’t want to get in to an argument over something that didn’t make any difference because sometimes just believing a thing is true is a good enough reason to do it when it doesn’t make any difference anyhow). (That same class also taught height to shake the rub from, and hand motion to use, like we were painting cars or something. It doesn’t matter, just get the stuff on there.)

My experience, with my food, is that it doesn’t hurt. But it also doesn’t help. I don’t use binders. But like everything, YMMV, and if your food tastes good and it’s part of your process, I’m not interested in changing your process. But I’m interested in how the data splits, and why.

[dpearce]

I voted sometimes. On certain foods. pork ribs, pork shoulder and pork loins, yeah, because I like the flavor better if it's a recipe that calls for a mustard base. Chicken? Sometimes I've used a small amount of oil, but I'm fine without it. Beef? Never that I can think of.

Other than the flavor of the mustard on the pork, and that oil seems to give more crispness to the chicken, I'm sure I'd eat either with or without a binder and be perfectly ok with it.

[N227GB]

Never used a binder. Mustard is for hot dogs.

Never soaked wood chips or kabobs skewers in water either.

Posted from my phone.

[cruiseplanner1]

+2 on no binder. Tried mustard one time and didn't notice any flavor difference on a butt so didn't do it again. I just douse the rub on and work it around the surface with my hands

[SheilaAnn]

N227GB “mustard is for hot dogs” right?

[bbqLuv]

Mustard is a good binder on hotdogs.

"Mustard is for hot dogs😛." so is Ketchup and pickle relish and any other topping you like on the hotdogs.

[Jfrosty27]

Way back in my early days of bbq I used binders. Mostly because I saw the Pitmasters doing it on a tv show or YouTube. Or read it in a online recipe or other article. I spread a thin coat of yellow mustard on my pork ribs. Or a light coat of oil on beef.

But as is normally the case for me, my lazy streak kicked in and I stopped doing it. I didn’t notice any difference in the results so the practice never came back.

[Mosca]

That’s why I used it, too. Because everyone else did. And that’s also why I stopped. Because it was more work and more cleanup (cleaning the mustard bottle after touching raw meat).

[bbqLuv]

And the truth will set you free
No binder for thee

[Donw]

As I grow older and my eyes weaker I find that a thin coat of mustard helps me get a more uniform coating of rub on the meat. Undercoated areas are easily spotted

[Cryptidbbq]

I don’t use binders. I haven’t found that they make any discernible difference.

I do have a cochinita pibil momo that I do where I’ll cover the pork in achiote paste and then I’ll put an Asian dry rub on top of it. So I guess it’s “technically” a binder in that case, but not really.

[Mosca]

That is a seasoning. You are binder-free!

[Andrrr]

Not anymore unless you count water. Some time back I was on a quest to perfect my ribs so I did a taste test between a water binder and mustard with everything else being equal. I preferred the water so that was the end of that.

[klflowers]

I have always used Worcestershire sauce on everything as a "binder". Never mustard. I just really like Worcestershire, even though i can't really taste it - actually, maybe I do taste it. I have used it for so long that I might just be used to it. I need to do a side by side, W vs nothing, and see.

[OC Sandy]

When I first started smoking I used a binder because that's what everybody did so it must be the way, right? In short time I learned a binder wasn't necessary for rub to stick to the meat. So I gave up using binders for the sake of the rub. That said, on occasion I *might* use a binder but that's only if the flavor of the binder is part of the flavor profile I am going after. So, I voted No because I don't use it to help the rub stick.

[dubob]

IF - I use a binder it is always EVOO. But never on smoked fish.

[jayjordan]

Sometimes. Usually when I'm following a specific video/recipe and want to stay true to the demonstrated process. Don't know that I tell if there's a taste difference though.

[efincoop]

I voted sometimes, but it may be irrelevant. I never use a binder when smoking meats for the same reason you outlined.

I do use binders for short cooks, but not typically to get seasoning to adhere, but more for other flavor accentuators like seasoned breadcrumbs on fish or chicken.

As an aside, Jeremy Yoder (AKA Mad Scientist BBQ) suggested that rubs with finely ground spices do block smoke absorption. Instead he used a dalmatian rub with course salt & 16 mesh pepper. I have tried it and I feel I taste more smoke using that method. It could be the power of suggestion, or it might be a thing. It doesn't stop me from using rubs, but I still do the salt & pepper thing from time to time.

[J-Melt]

I still use mustard on pork, but just use water on beef. I may try no mustard on pulled pork and ribs as an experiment.

[Uncle Bob]

Binders are for securing a load on a trailer................not for food.

[Jerod Broussard]

If I'm applying a rub on fish I dip in butter or spray with Pam. Nothing else gets a binder.