I'm trying to collect my brain and remember why some advocate applying
mustard before a rub. I've never done it but want to try. What's the
theory? How to apply it and for how long? Does it affect the timing our
outcome? Is this a useful idea for ribs, brisket, butt or all of the above?
Thanks in advance for the advice...

Peter

Peter wrote:

I'm trying to collect my brain and remember why some advocate applying
mustard before a rub. I've never done it but want to try. What's the
theory? How to apply it and for how long? Does it affect the timing our
outcome? Is this a useful idea for ribs, brisket, butt or all of the above?
Thanks in advance for the advice...

I believe it's a technique some use to assist in applying the rub. CYM
(Cheap Yellow Mustard) helps the rub stick to the meat, with no
noticeable difference in taste or cook time. I've not done it; don't
see a need to spend time on the extra step of slathering on the mustard.

--
Aloha,

Nathan Lau
San Jose, CA

#include std.disclaimer

Nathan Lau wrote:
Peter wrote:

I'm trying to collect my brain and remember why some advocate
applying mustard before a rub. I've never done it but want to try.
What's the theory? How to apply it and for how long? Does it
affect the timing our outcome? Is this a useful idea for ribs,
brisket, butt or all of the above? Thanks in advance for the
advice...

I believe it's a technique some use to assist in applying the rub.
CYM (Cheap Yellow Mustard) helps the rub stick to the meat, with no
noticeable difference in taste or cook time. I've not done it; don't
see a need to spend time on the extra step of slathering on the
mustard.

Nathan's right, it helps the rub adhere to the meat and itself imparts
little or no taste to the finished product. I do it occasionally and like
the results, though I also just dry rub and am happy that way too. If you
want to try, just slather a thin coat on, then sprinkle your rub right on
top.
Jack Curry

In article , "Jack
Curry" Jack-Curry wrote:

Nathan Lau wrote:
Peter wrote:

I'm trying to collect my brain and remember why some advocate
applying mustard before a rub. I've never done it but want to try.
What's the theory? How to apply it and for how long? Does it
affect the timing our outcome? Is this a useful idea for ribs,
brisket, butt or all of the above? Thanks in advance for the
advice...

I believe it's a technique some use to assist in applying the rub.
CYM (Cheap Yellow Mustard) helps the rub stick to the meat, with no
noticeable difference in taste or cook time. I've not done it; don't
see a need to spend time on the extra step of slathering on the
mustard.

Nathan's right, it helps the rub adhere to the meat and itself imparts
little or no taste to the finished product. I do it occasionally and like
the results, though I also just dry rub and am happy that way too. If you
want to try, just slather a thin coat on, then sprinkle your rub right on
top.

OK while we're surveying-I vote the moutard is unnecessary. I usually
use big ol' Ziplocs to help with applying dry rub. If you have salt or
sugar in the rub, a little moisture will leach out and help additional
rub to stick. You can thus add the rub in stages and get a lot of it to
stay on the meat. I usually rub the night before and then take it out
of the bag and add another coat of the rub and let the meat sit so
it'll dry a bit on the surface and come to room temp.
I do disagree that the mustard adds no flavor - to me it does.

monroe(save the frenches for the hotdogs)

Monroe, of course... wrote:

I do disagree that the mustard adds no flavor - to me it does.


And I take it that the flavor it imparts is a negative to you?

I taught a cohort how to BBQ properly once, and mustard was key in the prep.
Mostly to hold the massive amounts of rub needed on an Anna Nicole type
brisket (THICK).

After I'd showed him, I ventured to his house after he'd become a
self-proclaimed expert and saw the thickest layer of mustard on a chunk of
meat I'd ever seen.

He then applied a rub which I deemed totally unacceptable for brisket.

A dozen or so hours later I told him that was the best brisket I'd ever
tasted. I'll stand by that statement today, as I still haven't made one
better.


TFM®

On Thu, 20 Nov 2003 15:51:32 -0800, "Peter"
reported to us:

I'm trying to collect my brain and remember why some advocate applying
mustard before a rub. I've never done it but want to try. What's the
theory? How to apply it and for how long? Does it affect the timing our
outcome? Is this a useful idea for ribs, brisket, butt or all of the above?
Thanks in advance for the advice...

Peter


Do this with ribs all the time. "Rub" a bit less than half of your
usual amount on. Brush the CYM on and sprinkle the rest of the rub
on. If you try to rub the top layer in, you are just going to make a
mess.
HTH,



Wally

"No one has ever had an idea in a dress suit."
Sir Frederick G. Banting

"Peter" wrote in message ...
I'm trying to collect my brain and remember why some advocate applying
mustard before a rub. I've never done it but want to try. What's the
theory? How to apply it and for how long? Does it affect the timing our
outcome? Is this a useful idea for ribs, brisket, butt or all of the above?
Thanks in advance for the advice...

Peter

Peter-

I've ALWAYS used CYM (thinly applied) before rubbing. Then,
refergerate overnight and rub again.
Delicious everytime. Well, except that time I wasted a rack of ribs.

If you don't use CYM how does the rub stay on the bottom of the food
you're cooking?

Rob (mustard...the gravity fighter)

In article ,
(Rob) wrote:

If you don't use CYM how does the rub stay on the bottom of the food
you're cooking?

Rob (mustard...the gravity fighter)

On butts and briskets I put the fat side down toward the fire (homage
to Hound and thanks to BOB)
It's a waste of rub IMO to rub down fat exstensively.
I've tried it both ways regarding the mustard and my best results were
always without the mustard and it was one less round of extensive hand
cleaning that way.
I've never had meat so dry that rub wouldn't stick. Never.

monroe(saves on GOJO)

On 21 Nov 2003 09:03:21 -0800, (Rob) wrote:

If you don't use CYM how does the rub stay on the bottom of the food
you're cooking?

Moisture.


--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

Hi Peter,

Two places I've never seen bacteria growth is in a mustard jar, and in
honey. I think that it's useful to deter the growth of bacteria,
without altering flavor. Powdered mustard is popular as a
sprinkle/rub on beef, in some circles. Powdered thyme also seems to
have bacteria inhibiting properties, but I don't care for that flavor
on Q.

shotgun

"Peter" wrote in message
...
I'm trying to collect my brain and remember why some advocate
applying
mustard before a rub. I've never done it but want to try. What's
the
theory? How to apply it and for how long? Does it affect the
timing our
outcome? Is this a useful idea for ribs, brisket, butt or all of
the above?
Thanks in advance for the advice...

Peter



Hi Peter,

As you can tell, for some people's taste mustard is a plus and for
others it is not. I like mustard on ribs, but to find which you
prefer I would try 2 spares. One with and one without.

Also, "Paul Kirk's Championship Barbecue Sauces" looks at this item
and some other interesting ones IMO.


Hope This Helps,

Tom

Monroe, of course... typed:

On butts and briskets I put the fat side down toward the fire (homage
to Hound and thanks to BOB)
It's a waste of rub IMO to rub down fat exstensively.
I've tried it both ways regarding the mustard and my best results were
always without the mustard and it was one less round of extensive hand
cleaning that way.
I've never had meat so dry that rub wouldn't stick. Never.

monroe(saves on GOJO)

Don't thank me. It was Hound made me see the light. I kept reading and ignoring.
Then I got an e-mail from the Hound, chewing me up one side, down the other, in
his own style, telling me that unless I at least tried it with the fat between the
meat and the heat, to just go ahead and keep on cooking mediocre to bad brisket.
After the first try, I was a convert. Hound never claimed that it was his idea,
he was just passing on the information.

"Try it, you'll like it"
BOB

In article , " BOB"
wrote:

Don't thank me. It was Hound made me see the light. I kept reading and
ignoring.
Then I got an e-mail from the Hound, chewing me up one side, down the other,
in
his own style, telling me that unless I at least tried it with the fat
between the
meat and the heat, to just go ahead and keep on cooking mediocre to bad
brisket.
After the first try, I was a convert. Hound never claimed that it was his
idea,
he was just passing on the information.

I think it was Hound's assertation that 'moisture wicks away from heat'
citing how a grilled steak gets puddles on top being proof.
I do my pork butts fatside down now also.
It's not the first time I've heeded sound advice that flew in the face
of everything I'd previously supposed. Probly won't be the last. To me,
this kind of stuff puts more truck in the 'Q as art' camp of belief.

monroe(grabbing them there pebbles from the blind mEn)

I always rub my turkey with a store brand mustard prior to smoking. Keeps it
really moist.

"Peter" wrote in message
...
I'm trying to collect my brain and remember why some advocate applying
mustard before a rub. I've never done it but want to try. What's the
theory? How to apply it and for how long? Does it affect the timing our
outcome? Is this a useful idea for ribs, brisket, butt or all of the
above?
Thanks in advance for the advice...

Peter

On Sat, 03 Jan 2004 21:05:43 GMT, in alt.food.barbecue you wrote:

I always rub my turkey with a store brand mustard prior to smoking. Keeps it
really moist.

I tried it a couple of times on pork shoulder, but I stopped using it.
Reason was that I *think* it helps to seal OUT the smoke. I dunno, I may
be totally off base, but there's a lot of water in mustard and water blocks
smoke. So in my very unscientific view, I won't use it anymore. My very
subjective view is that without it the bark on pork turns out better.

Never tried it on poultry though.