Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Ah yet another one of the great debates. The last pork shoulders I did I rubbed one with molasses and the other with mustard before I applied the rub. I was able to tell a difference between the two, but it was miniscule. Both were delicious, and the mustard seemed to have more "tang" to it, my wife confrimed and she did it in a blind tasting. Now she did say this, had she not had them side by side to taste she probably would have never been able to tell the difference.....
Just another one of those great questions that is best answered by "give it a try and see what you like best".
I don't use mustard to hold my rub on. I just rub the meat and then wrap it in saran wrap for the evening abnd then pull it out and let it come to temp on the counter and then touch up the rib if needed. Then it's in the smoker it goes.
I used mustard once on a slab of spares and did taste the mustard slightly, Never have used again but I never seem to have the problem of my rub coming off. I always give my meat a thorough washing off then applied the rub and the rub always seems to adhere to the left over water on the meat