Binder alternatives??

[Xandera_7]

Hiya folks,
A lot of people suggest using mustard as a binder for your rub. I hate mustard. Are there any alternatives that will do the same job?

Thanks in advance!

[RonB]

Oil or water work just fine for me, and I think I read somewhere that acidic ingredients interfere with smoke absorption, and mustard is acidic. However, you don't taste the mustard anyway.

[Xandera_7]

I was thinking Olive Oil might work... Thanks

[EdF]

A fair number of aficionados will also swear by mayo as a fairly neutral binder. Though I've never found prepared mustard a problem.

[Xandera_7]

Thanks 😊

[jecucolo]

Yeah get the meat we're put on rub, sprits it and add more rub. Works good.

[Xandera_7]

Interesting method. Never heard this before. Thanks

[jecucolo]

On my last competition I decided to just use water. It worked out great. I would add rub then sprits with water, add rub more sprits. I did this until I got the amount of rub on it I wanted. It could be a coincidence but I won first place.

[Steve R.]

I like mayonnaise, but don't always use a binder at all.

[Xandera_7]

Thanks 😊

[texastweeter]

Briskets, ribs and pork but get canola oil. Prime rib gets Worcestershire sauce. Beef ribs get hot-sauce. Poultry gets a bit of mayo.

[Xandera_7]

Thank you! 😄

[Powersmoke_80]

I use different mayos, like chipotle mayo or baconaise or beefonaise and have been liking it.

[Stevo]

I usually forget and start puttin on the rub. But when I remember, I just spray some cooking spray first, then dose on da rub!

[jfmorris]

Mustard used as a binder has such a minimal amount of contribution to flavor you will never notice it on ribs or butts. That said, you are better with water or olive oil.

I advise you to read (or re-read) Meathead 's write up on the science of rubs. He discusses this very topic in depth.

https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/science-rubs

[rodkeary]

As suggested by potkettle black I use a whisked egg white.

[Sweaty Paul]

Olive oil, canola oil, vegetable oil, water, apple juice etc. Good luck!

[HorseDoctor]

Yup, plus some Franks Hot sauce, and when it’s all done, I’ll bet nobody could tell you what you started with, even if it was mustard...

[Sweaty Paul]

HorseDoctor I concur. Just there for moisture. Sometimes when I dry brine the meat has expressed enough moisture itself to be its own binder.