"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)