When I started following BBQ, mustard was often mentioned as a binder for rubs. People said the choice of mustard was arbitrary, and some mentioned using water.
Lately, I've seen people use oil as a binder. Does the use of an oil/fat prevent the rub from reaching the meat? Does it matter if the rub can dissolve in the binder, maybe soak into the meat a little bit. Does the rub just need to sit there, holding the spices, waiting for a bite?
Lately, I've seen people use oil as a binder. Does the use of an oil/fat prevent the rub from reaching the meat? Does it matter if the rub can dissolve in the binder, maybe soak into the meat a little bit. Does the rub just need to sit there, holding the spices, waiting for a bite?
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