Mustard slather on ribs vs no slather

[bonehead762]

hot sauce

Only thing I can say to that pic is...HUBBA, Hubba.

 

[cheez59]

I have always slathered my ribs and butts with mustard before applying a rub. Mustard is dirt cheap and my pork always comes out great. It is not that big a mess for me either. I do like Bluedawg's idea of using hot sauce. The next ribs I cook I will give that one a shot.

 

[kawracr]

I always do. My customers rave about my ribs. I'm gonna keep doing what works for me. Would like to try the hot sauce though. Have to do 20 racks for sons birthday this weekend. I might try it on a couple.

 

[smoke ninja]

A brethren once recommended a molasses slather for butts and ribs to me. It did good things.

 

[code3rrt]

I've only tried it with the regular yellow mustard a couple of times, for me it really didn't make enough difference to keep doing it. But I have not tried it with any other type of mustard, that may be worth experimenting with as there are a lot of different kinds of mustard out there.

Otherwise I offer pretty much the same advice as the others, do some side by side cooks/comparisons, and see what you like best.

KC

 

[cullenbranson]

Used to use the mustard slather a bit. Now just rinsing the racks in cold water after trimming, lightly drying with paper towel and applying light rub. If I'm in the mood, I'll apply a second layer of rub after the initial has done its thing, like someone else suggested here. I found the mustard slather to be the equivalent of a very ground-mustard-heavy rub, seeing as its just mustard powder and vinegar. I think the cold water achieves rub adherence.

 

[dadsr4]

I tried mustard once. Decided it didn't make a difference. If we liked heavy layers of rub, it might make a difference, but we prefer the taste of the meat to shine through.

 

[oldbill]

I used to use mustard until I saw that Johnny Trigg was using peanut oil as a base for his rub. I tried it and really liked the flavor that the ribs had, then I did a little research (amazingribs.com I believe) and I read that the spices in a rub are largely oil soluble and by putting the rub in oil the spices release more of their own natural oils, thereby enhancing their flavors.:wink:
I've found that pretty much any cooking oil will work and I use it on just about everything I cook. I use light tasting olive oil mostly but regular vegetable oil works fine as well.
Johnny Trigg's method was to slather with the oil, rub the meat down and then let the rub "liquefy" (as he put it) for about 30 minutes or so before putting the meat on the cooker.:-D

 

[BoLiles]

The benefits are based on what's in your rub. SOME (not all) spices and such in rubs are OIL-soluble and so an oil or mustard rub (which has oil in it) well bloom and set the spices in the rub in regards to the bark. The debate about the vinegar in mustard (or hot sauce) and whether it helps the surface of the meat is debated back and forth - Bludawg's pic speaks to the bark with vinegar based hot sauce :eusa_clap - My last batch of ribs, I did both mustard on one and olive oil on the other. I liked the oil in regards tot he bark. On pork shoulders? A slather of mustard a coat of rub and sit in the fridge overnight then another coat of rub? Works out great on that hunk of meat every time.

 

[dadsr4]

I used to use mustard until I saw that Johnny Trigg was using peanut oil as a base for his rub. I tried it and really liked the flavor that the ribs had, then I did a little research (amazingribs.com I believe) and I read that the spices in a rub are largely oil soluble and by putting the rub in oil the spices release more of their own natural oils, thereby enhancing their flavors.:wink:
I've found that pretty much any cooking oil will work and I use it on just about everything I cook. I use light tasting olive oil mostly but regular vegetable oil works fine as well.
Johnny Trigg's method was to slather with the oil, rub the meat down and then let the rub "liquefy" (as he put it) for about 30 minutes or so before putting the meat on the cooker.:-D

Interesting. I use oil on lean meats for moisture retention, never thought about oil solubility. Thanks!

 

[Bludawg]

IMO the less rub the better a rib is not meant to be a delivery system for rub & sauce to your piehole. Some of the best BBQ I ever ate had nothing more than plain old table salt used for the rub. It's all about the meat not how you can disguise it.

 

[Tom Sellecks Mustache]

I have tried a few different slathers that I picked up from my time slinking around the brethren. With pork, I usually rub with molasses or spicy brown. The molasses adds a little sweetness to the end product, but I don't really pick up much flavor from it. For beef, I like to slather it with coconut oil before the SPOG goes on. It does help the rub stick to it a little better, but all in all, that's really the only major value it appears to add.

 

[snapper-G]

The first few racks I did in my PBC I slathered with mustard because the youtube videos said to. The last few racks I didn't (because I didn't have any mustard in the frig) and I did not notice any change in the flavor. I really didn't notice that my rub needs a glue or not but I put some oil on first then rub and all is good! I will try the hot sauce thing though, good suggestion!

 

[cheez59]

IMO the less rub the better a rib is not meant to be a delivery system for rub & sauce to your piehole. Some of the best BBQ I ever ate had nothing more than plain old table salt used for the rub. It's all about the meat not how you can disguise it.

This is absolutely true for us BBQ connoisseurs. This will make folks' head explode in here but the most popular BBQ joint around where I live does not smoke or grill their ribs at all. They bake them in the oven swimming in sauce until the meat falls off the bone. The restaurant is standing room only on the weekends and their ribs are the star of the show. I tried them once to see what the fuss was all about. Boiled would have been the same thing.

 

[Sevengoals]

Dry rub only.

 

[Q Junkie]

I prefer hotsauce it brings flavor & pop mustard, not so much.

I'm a hot sauce over mustard convert as well.

 

[oldbill]

I prefer hotsauce it brings flavor & pop mustard, not so much.

I'm a hot sauce over mustard convert as well.

Have either of ya'll ever tried Sriracha for that? With the garlic flavor that it has I'd bet it'd be a good flavor adder!:thumb:

 

[lantern]

I know I have already given my opinion on the necessity of a mustard slather, but I figured I'd add one more option.

It's messier than just sprinkling and then sprinkling again, but I do believe it adds something to the party. Bacon grease or clarified butter. Either of those on BEEF makes for a fairly tasty combo with the rub. And as funny as it is I actually prefer clarified butter. I keep a 5lb tub of Plugra in my kitchen at all times. Comes in handy with the new Blackstone too.:laugh:

 

[bdare]

I use mustard. I prefer it over oil because it washes off my hands easier.

 

[Ross in Ventura]

I always put rub and mustard the day before then smoke the next day and it is delicious

Ross