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What To Mix With Mrs. O'leary's Beef Rub

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    What To Mix With Mrs. O'leary's Beef Rub

    In his recipe for Mrs. O'Leary's Cow Rub, Meathead recommends making a paste of the rub with water, stating: "...the herbs dissolve better in water."

    In his article on prime rib, Meathead suggests making a paste of the Cow rub with oil, stating: "Most of the flavors in herbs are oil soluble, not water soluble."

    Is there any consensus on whether to use water or oil? I am speaking here specifically of using the herb mix on a prime rib.



    I use oil (EVOO) and have been pleased with the results. YMMV.


      I use mustard. Disappears as a flavor but lets me see that I have properly applied the rub in the right quantities uniformly.


      • smokin fool
        smokin fool commented
        Editing a comment
        +1 on mustard.
        I have used mayo with great results too.

      This isn’t specific to Cows Crust, but I use various things to help adhesion with a rub. Sometimes brushed oil, slathered mustard or just simple water. Donw makes a great point with the mustard comment of being able to see where it’s at. Mustard is my choice for pork butt and brisket. Oil for steaks when I will sear them.

      I’m also doing prime rib and for my dry brine I wet the surface a bit and rubbed with SPOGOS from Oak Ridge and then will follow up with the Cows Crust, and will use oil.


        I made a paste today using water and it rubbed right into the meat. I plan to hit the rib roast with a very light coat of evoo before it goes into the oven.


          I just press it up against the meat, I don’t use anything.


          • tbob4
            tbob4 commented
            Editing a comment
            This is what I do with beef. With pork I use a paste - oil or mustard. There is no science behind what I do.

          Thanks so much to the responders!

          One of the great things about a forum like this is the variety of viewpoints, with so many people saying that a particular method "works for them!"

          I think that's a sign that we just need to get out there and barbecue!


            Watched a Meat Church vid today, he used Whorechestershire sauce, yeah blew the spelling, on his prime rib,
            Not a bad idea.


              Today I used whipped egg whites. Adhesion was amazing. Didn’t impact taste


              • tbob4
                tbob4 commented
                Editing a comment
                What prompted that? I’ve never heard of it as an agent.

              I’ve always used oil, and the results have been outstanding.


                I have tried water, oil, Worcestershire sauce and BBQ sauce for beef as a binder but honestly don't see much of a difference in the final product but they do hold the seasoning on better.

                I do use regular mustard as a binder for low and slow pork proteins and they do subtly come through to the final product. I have tried Dijon a couple of times and that does come through to the finished product in a good way, just a little different that regular mustard.

                I use butter for fish that are not fried or sautéed.

                I don't use anything as a binder for chicken as it is usually wet enough to get seasoning to hold good enough.

                With all of these I do press the seasoning into the meat to get it to hold on better.



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