Mustard on pork?

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scrubbed03

Newbie
Original poster
Jul 26, 2015
10
10
Utah
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.  
 
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.
 
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. 
 
I can taste and like the subtle mustard flavor. But being able to taste even subtle flavors is important in my business...JJ
 
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.
 
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.
 
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