mustard

I apply mustard to my pork prior to rubbing. Some swear by it (mustard), some don't even consider it. It's up to you.

Mustard "after" rub? I don't think so but with Q anything is possible.

Hope this helps...

BTW, never have used mayo on chicken. From what I've read it goes on before rubbing.

I won�t presume to speak for the majority, but it seems, from the posts I read, that most apply a liberal coating of mustard to butts and briskets before putting on the rub. Gives the rub something to stick to and you won�t taste the mustard later. Don�t think I�ve seen anyone putting mustard on a slab of ribs�.probably not necessary.

Welcome to the board!

arkansasQer

See, everyone is differend I lightly (not liberally) coat my butts AND ribs with mustard. Either way, you'll not taste it!

I use a mustard/rub combo on butts and mayo/rub on poultry. I take the simple road. I pour the appropriate amount of rub in a bowl and mix in mustard or mayo until I have a paste. I then "paint" it on the meat.

In both cases, it helps hold the rub on the meat. Mustard may add a little taste though I've never picked up any taste from the mayo. Also, mayo (which is essentially oil), I believe, has the added benefit of keeping a piece such as a large turkey breast moist.

Like above,there are some applications where you can mix your rub with mayo and it doesn't hurt on a turkey.

I'd skip the mustard this time and if your rub won't stick,try it before next time.

Keep it simple and you learn what to change.

thanks for all the info. appreciate it. i put rub on first then mustard on both brisket and ribs and they came out fantastic. this "art" appears to be very forgiving

I put mustard on butts, then rub; mayo on chicken then rub. In this fashion the rub holds very well and the mustard/mayo disapates during the smoke.

i think my butts with mustard taste slightly better. maybe the reason is that there is slightly more rub on it or the mustard i am not sure. jan

I used mustard for the first time the other day, then rub. Wife said it is the very best BBQ ever. I am still not sure if it was the rub or the wine-soaked french oak cubes. Maybe that is the magic combo!

Mustards main component is vinegar and pork and vinegar are a magic match. The vinegar in the pork makes some impact.

If it works for you use it, if you haven't tried it, try it, if you've tried it and don't like it that's okay too.

Or,you could spray your pork with vinegar[if you are determined to add something],sprinkle on the rub-until your budget runs out,and you don't wind up with half the mess to wash off your hands.

You can mix it with lard,olive oil,crisco,apple,or any fruit juice,V8,jack daniels,rum,etc.

I guess, I'm saying that we might be complicating a fairly simple process.

Experimenting is fun,but sometimes we can overwork the process.

Smokin' always advocates starting simple,take good notes,change one thing at a time.

We all,myself included,have techniques.

Sometimes, folks ,new to the forum,try to incorporate them all.

You can use most seasoned salts,or rubs,and a handful of brown sugar,a few minutes before you go on the cooker,set it at 225�,use an eight lb bone in butt,don't even look at the cooker for at least 12 hrs,take it out when the bone is loose,around 195� internal.

When you pull it,mix a little of Smokin's vinegar sauce,adjust for salt,and it will be the best your neighbors ever tasted.

I don't want to toss cold water on the event,but "try it, you"ll like it".

If it don't work,send me a bill and the pork butt.

Tom, you're gettin' into the "smokin'" posts...getting a little long are you?

I blame it on my teacher.