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>