Mustard on Pulled Pork before the rub??

Discussion in 'Pork' started by storckracer, Mar 30, 2012.

  1. Hello together

    We where discussing in our german forum (www.grillsportverein.de) the reason for "mustarding" a pork neck or shoulder before putting the rub on? 

    What is your opinion on that? its is a must or are there any reasons for that or its it done because it is done since ages?

    Looking forward to your opinions

    Cheers Michael
     
  2. ak1

    ak1 Master of the Pit OTBS Member

    Mustard helps the rub stick to the meat, but doesn't really add much flavour, although it seems to help other flavours come through.
     
  3. woundedyak

    woundedyak Smoke Blower

    I use brown spicy mustard 70% of the time. I like a really heavy bark on my shoulders and the brown spice makes that happen. Plus it gives the rub something to stick too.
     
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    I use mustard or olive oil  on my to help adhere the rub to the meat.
     

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