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

[Abom]

I used to use mustard because that's what I was told to do by all the experts. Finally tried doing without, and I can't tell the difference. I just use the rub now.

[Potkettleblack]

Don't really abide a mustard flavor. Haven't seen the need to experiment. Fine rub adhesion with dry brine extracted liquid or a splash of water.

[lschweig]

OK so I am convinced from here on I'll use water.

This is only one of the reasons that AR is truly amazing.

[fzxdoc]

If you're interested in getting a pretty smoke ring, Dr. Blonder recommends not using mustard because of its acidity which has an inhibiting effect on smoke ring formation. He says if he wants to use prepared mustard, which can be quite acidic due to the vinegar content, he adds it after the first hour of a cook, after much of the smoke ring has formed. On his Smoke interview here, he says he often waits 4 hours before adding mustard.

I don't ever recall Meathead recommending mustard, so I must have missed that era of AR. When I first started following AR about 5 years or so ago, he recommended using oil before adding the rub, and now, as many have said, the recommendation is water only. I love the fact that AR continues to do research and changes recommendations as new facts and results are brought to light.

Kathryn

[Huskee]

Meathead never really recommended mustard per se, just mentioned it as a popular method. Science, if it doesn't evolve and adjust, is just a collection of old wives tales!

[DWCowles]

I have always gotten a good smoke ring when using mustard as a a binder but when I do used mustard I applied it very thin.

[Northside Brian]

With meatheads recommendation of using water, after I rinse whatever meat I am cooking and patting dry, I will give it a light spritzing of water before I apply the rub. This goes along with Dr Blonders saying that smoke adheres to wet meat better.

[CaptainMike]

Thanks for all of the great replies! I've used mustard on ribs for years simply because I heard or learned it somewhere along the line. I do not use it on anything else, and in fact just spritz a little water if needed. I guess it's time to get my knuckles off of the ground and evolve a little, ugg.

[tbob4]

I appreciated the question. I'm going to try three racks of ribs side by side with different techniques because of your inquiry. Thanks!

[CaptainMike]

Is it safe to assume tbob4 that you will share the results with us?

[tbob4]

Absolutely

[billg71]

I tried mustard on ribs a couple times, couldn't see or taste the difference so I stopped. It's just one more thing to do and if it doesn't improve the finished product then why bother?

[lschweig]

So if I understand this correctly to achieve the amount of rub you want without using mustard simply add more water by spritzing or making a paste so that you can build it up to the amount you want to a reasonable point without making a sloppy mess?

I have seen MH's stance on spices and agree with that spices dissolve better in water than oil as well.

Also thanks to fzxdoc for the advice regarding acidity affecting the smoke ring as well.

OMG I have learned soooo much today.

[TheCountofQ]

In my experience with BSR. When using a jacard, oil seemed to penetrate the punctures, making for oily meet.

Concerning flavor, I use a jalapeno mustard, and get some of the jap flavor. I imagine horse radish and other mix ins can probably leave a flavor layer.

I've been thinking of using something else as a rub foundation, designed to stimulate the umami receptors. Maybe instead use a tomato paste/anchovie mixture instead?

[Northside Brian]

In one of meatheads rubs he recommends using horseradish and making a paste. I do that for my prime rib and it comes out amazing. There is just the faintest taste of the HR in the bark at the end of the cook.

[richinlbrg]

I always put ballpark mustard on the night before a cook, after dry brining. Doesn't add any flavor, but think the vinegar helps tenderness.

I know a chef that uses horseradish on beef if it is going to be served with horseradish sauce, and her product is beyond the pale!

[Huskee]

I always put ballpark mustard on the night before a cook, after dry brining. Doesn't add any flavor, but think the vinegar helps tenderness.

I know a chef that uses horseradish on beef if it is going to be served with horseradish sauce, and her product is beyond the pale!

You reminded me of a test I did a couple years ago. I did a side by side of some pork butts slathered in mustard for a couple days vs some just dry brined for a couple days. The mustard ones did seem noticeably more tender. I think it needs a good amount of time to do its deeds.

[richinlbrg]

Thank you, Huskee ! Always happy to hear that I might not be totally nuts!