Mustard on pork?

Discussion in 'Pork' started by scrubbed03, Mar 20, 2016.

  1. scrubbed03

    scrubbed03 Newbie

    Been reading a trying bunch of new recipes from the site and I've noticed that a lot of recipes will have mustard applied prior to putting on the rub.  I've always hated mustard and avoid it whenever I can.  My question is, does this cause a mustardy taste on the meat or does it just lend to the overall flavor with out giving it a too mustardy taste?  If i left out the mustard would i get similar taste? Thanks guys.  
  2. A light coating of mustard acts as a binder for your rub, i use it often and you cannot taste the mustard at all.
  3. Pretty much used as a glue/binder for rub. Some say oil and vinegar in mustard helps dissolve ingredients in rub. You could always use a neutral oil as binder. Most rubs already have mustard powder in them. I saw no difference when I used mustard or not. I just coat with rub now and smoke. JMHO.
  4. scrubbed03

    scrubbed03 Newbie

    Good information thanks.  I realize a lot of things I like utilize mustard or mustard seed, i just don't care for the strong taste of straight mustard as a condiment.  Good to know its mainly just for a binder and the taste doesn't show through. 
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    You can use EVOO too, same thing, it just helps the rub stick to the meat.

  6. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    You've gotten some great advice--I agree with it all.  Most of the time, if the meat is fairly moist, I just put my rub straight onto the meat.

  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I can taste and like the subtle mustard flavor. But being able to taste even subtle flavors is important in my business...JJ
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    BTW mayo acts the same if you need rub glue.

    Although with pork, I prefer adding brown sugar. The brown sugar goes from a crystaline state to a liquid as it draws those fluids out and holds the rub as well. But you can not use it will higher heats as it will burn. But low & slow smoking its perfect.
  9. joe black

    joe black Master of the Pit OTBS Member

    I never taste the mustard. I use it as a binder and it just goes away when it helps to liquefy the rub. Also, I use butter or mayo on poultry and EVOO on beef. Basically, the EVOO doesn't taste on the beef. The butter will give a good flavor to the poultry, but the mayo is just eggs and oil and will just help to crisp the skin. That's my $0.02.
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I don't use anything for a binder to adhere rubs. The moisture of the meat is all you need.
    Last edited: Mar 20, 2016

Share This Page