To coat, or not to coat; what's up with the mustard?

[CaptainMike]

Some years ago I learned the hack of coating your meat with plain yellow mustard either before or after applying rub. It does seem to help retain much of the rub as the meat is handled and it doesn't seem to leave any mustard taste. My questions to the group is who of you do this, and if not, why not?

[FireMan]

I do my ribs with mustard cuz Meathead says so. It turns out soooo good!

[CaptainMike]

As a Brother- under-the-badge, I'm good with following Chief Meathead's directives as long as there is room for improvisation within the framework of his vision. Yeah, I was THAT guy!

[Danjohnston949]

CaptainMike, I Don't Know Wright from Wrong but I like to Use Honey Mustard Salad Dressing on Top of the Rub on Ribs, Pork Butts and ...! Seems to Help fix the Rub? Makes for a Nice Bark IMHOP!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[HawkerXP]

I have not used mustard. I find after dry brine meat is moist enough to hold rub. I have used O oil some if I remember. I try not to handle the meat (hay! he said it first) once the rub is on. I may give it a try though.

[lschweig]

Once I started, initially reluctantly, started adding mustard to the pork rub I'm not going back, as my bark just seems to be getting better and better with more and more practice. I initially generously sprinkle rub on the product then add a reasonable slight amount of basic mustard (not like the insane amounts on BBQ Pitmasters) and rub it all together for a even slurry or coating making sure that the covering has covered all of the product and then add another generous amount of rub to the point that it is not being immediately being absorbed.

I should add that not that many years ago I did not even know what bark was unless you were talking about a tree.

As mustard is largely water the water cooks off leaving a very mild slightly pleasing tangy additive taste to the pork IMHO.

[Jerod Broussard]

You need mustard POWDER for mustard taste.

I tried the mustard once. Waste of good mustard. I've also applied some oil, water....alas now my meat is nekkid until I apply the rub.

[Huskee]

I only do when I'm doing pork butts that are still par-frozen, when the rub wouldn't stick well w/o. In such a case it helps a lot. Otherwise, I save the mustidd fer my hot dogs and scrambled eggs. Dip your fingertips in a glass or bowl of water and swirl around the meat to get it wet, add your rub and you're golden.

[DWCowles]

As George Thorogood saids in one of his songs "Now you funny too" 😂

Hey silly man mustard is for hot dogs and burgers

[HawkerXP]

Oh no DW! Mustard for dogs, yes. Ketchup for burgers. Ketchup is also for scrambled eggs, Huskee.

[Huskee]

That's what my wife says too HawkerXP, but this camper will never ever eat ketchup on eggs, it sounds disgusting to me. Bleh.

[EdF]

I've put it on steak, and not regretted it.

[CaptainMike]

I've recently started using that method with burgers, I'll give it a try with steak

[Jerod Broussard]

I've put it on steak, and not regretted it.

Definitely. For a quick cook it is the bomb. I've rubbed on leftover prime rib and seared with the broiler in the oven. College days. How they pass.....

[Dr ROK]

I don't use anything but the rub. Plenty of moisture on the meat for my purposes.

[DWCowles]

I have done it with and without mustard can't tell no difference in taste or bark.

[Nate]

I have generously slathered Horseradish Mustard on whole pork loins then coated them with a rub and I think the horseradish part of the mustard gives it a little something but after that it is mostly just a binder for the rub.

[CaptainMike]

Hmm, interesting thought

[David Parrish]

Meathead actually recommends just using water now to help the rub adhere.

[Huskee]

Simple, just as effective, easy, less messy, and free!

[tbob4]

I use the mustard on ribs prior to rubbing. I've been doing it for years. I have no idea who taught me to do it and whether or not it adds any value. I have changed rubs, cook temps, times, moisture in the cooking chamber, sauces - everything under the sun but not the mustard. I have never used it on anything else prior to rubbing.

[Steve R.]

I can't tell that it does anything, so I ditched the mustard after trying it once. If more moisture is needed, a spray bottle with water will do the job.