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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)