Is a rub binder really necessary or is this just another myth?

[Dr ROK]

I used to use yellow mustard. Then I went to a light coating of oil. Anytime I used a "binder," I always seemed to end up with more rub on my hands and cutting board than on the ribs. Now I don't do anything except rinse the meat to remove any small bone bits, let drip dry and then apply my rub. Always get great bark and flavor. Anybody else experience this?

Here's an example of some ribs I made using a light dusting of MHMD:

[Jerod Broussard]

Can't remember the last time I used something.

And I don't rub anything. I pat it down. If breaking it down molecularly doesn't penetrate muscle fibers, massaging ain't doing crap but messing up my nice, even, consistent rub layer.

[Greasy]

I do exactly what you do and the ribs come out great.

[Jerod Broussard]

Here's an example of some ribs I made using a light dusting of MHMD:

[ATTACH=CONFIG]n198874[/ATTACH]

I did the same thing with some bolts to build me another level for my offset smoker.

[rat88]

I let them sit long enough after I put the rub on to let the juices soak through the rub. I never had a problem with rub jumping off the meat. I know smoke penetrates cold damp meat better, but still mostly cold damp rub shouldnt be a problem. Smoke penetration on a stick burner usually isnt an issue

[Huskee]

On flat meat like ribs I don't use a binder. I used to use them, then graduated to a quick spray of PAM for simplicity, but eventually found it pointless on ribs. Now on a whole chicken, with drier skin and rounded shape I still use a shot of PAM, since gravity's not on my side in these instances. The tacky surface helps heavier seasoning particles like herbs & coarse pepper to stick much better to the relatively dry chicken skin.

[Danjohnston949]

Dr ROK, Typically I Spritz the Rub in an attempt to set it! I initially use the Bowl of a Spoon to rub the Meat (Keeps Hands Clean?)! Like Huskee I give it a Mist of Pam just before putting it on the Grill! Right or Wrong?
I don't know but that's how I do it!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[Mitrakas]

Not right or wrong, but I will rinse the meat and then pat dry and add dry brine. After the dry brine is moving into the meat I will then dust it with the rub. For ribs I want the surface dry for the rub to adhere, never any need for a binder for me.

[Nate]

Great Question...

Meathead lays it out in his article "The Science of Rubs".

Happy rubbing!

[CeramicChef]

I'm in the camp that rinses, pats dry, air dry for about 30 minutes. Then I apply an ample coating of olibe oil or grapeseed oil. I like a lot of bark, so I sprinkle a heavy layer of my rub, I let it stand for about 5 minutes, I then pat it on until all the rub is wet. Then I flip and do the other side. Next I wrap in plastic wrap and refrigerate for at least an hour.

The reason I use oil as a binder is that for most spices have the essence of what we want is oil soluble. This process above gives the meat plenty of time for the oil soluble essences in the rub to migrate into the cook. Refrigeration also means that there will also be a longer time for smoke to be condensed on the cook.

[MBMorgan]

Ditto!

[CeramicChef]

MBMorgan - I always knew you were a man of superior intelligence!

[Dr ROK]

I believe that Meathead stated that in his experimentation he found that oil soluble compounds in herbs and spices didn't improve when using oil vs water. I know he used to recommend oil for the same reason you mention, but haven't heard anything since I read the post I'm referring to.

[Potkettleblack]

I do my dry brine, which brings some moisture to the surface, and just use the water on the ribs. I might drizzle a couple drops of water if it's too dry.

[Spinaker]

I never use a binder, I just rinse the meat, pat it somewhat dry but leave a little moisture. Then I apply the rub. I do need to try grapes oil though. I heard that gives a better bark but has nothing to do with binding.

[fuzzydaddy]

On ribs and butts I stopped using oil a while back. They're still awesome!