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.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
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.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
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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