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Posted: 5/22/2022 3:54:44 PM EDT
[#1]
I rinse the meat in water, then give it a shake to remove the excess.
The rub sticks just fine. Smoked a butt and a slab of baby backs yesterday. 
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Posted: 5/22/2022 4:21:47 PM EDT
[#2]
I don't normally use a binder, but saw someone on YT using Frank's. Going to try that on a butt.
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Posted: 5/22/2022 4:41:02 PM EDT
[#3]
I never use a rub binder and I’ve never had an issue with the rub sticking to the meat.
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Posted: 5/22/2022 4:57:02 PM EDT
[#4]
Quote HistoryQuoted: I never use a rub binder and I’ve never had an issue with the rub sticking to the meat. |
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Posted: 5/22/2022 7:19:33 PM EDT
[#5]
Quote HistoryQuoted: I don't normally use a binder, but saw someone on YT using Frank's. Going to try that on a butt. Saw one with Valentina hot sauce. 
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Posted: 5/22/2022 7:44:10 PM EDT
[#6]
I used yellow mustard on pork. I don't use a binder on briskets. Seems to work well for me anyway.
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Posted: 5/22/2022 10:46:57 PM EDT
[#7]
From YT.
Big Ricks Jalapeño honey mustard. |
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Posted: 5/23/2022 5:59:48 AM EDT
[#8]
Quote HistoryQuoted: I never use a rub binder and I’ve never had an issue with the rub sticking to the meat. |
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Posted: 5/26/2022 12:06:03 PM EDT
[#9]
Never use a binder, never had an issue.
Myron Mixon says “keep yo mustard for yo hot dogs”. 
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Posted: 5/27/2022 1:29:07 AM EDT
[#10]
Dry rub sticks to meat just fine.
Absolutely no reason for a 'binder' unless you want that flavor profile. Anyone that says 'use mustard, you won't taste it' is 10/10 nuts. |
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Posted: 5/28/2022 9:10:39 AM EDT
[#11]
I voted that it doesnt do a thing but i use yellow mustard on pork nonetheless!
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Posted: 5/28/2022 9:27:02 AM EDT
[#12]
Usually do yellow mustard. I’ve done “tests” with simultaneous cooking with and without. Not much difference, however because of your thread I decided to go no binder on a couple of butts today. Will update.
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Posted: 5/28/2022 9:32:27 AM EDT
[#13]
Smoked a brisket Thursday night. Salt and pepper stuck to it just fine, no binder needed.
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Posted: 5/28/2022 9:39:07 AM EDT
[#14]
Depends, my family likes a sweeter tasting ribs, so I use honey. Brisket, no binder. Pork butt, mustard
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Posted: 5/28/2022 6:28:16 PM EDT
[#15]
I almost never do it. I think it makes more mess than it’s worth most of the time. I also think it absolutely affects the flavor of the bbq, though not drastically.
Generally speaking I keep my rubs simple (salt, pepper, garlic, and sometimes MSG) and put on a glaze at the end if I’m going for a something different. There’s always exceptions though, like if I’m making char siu. And it’s not hurting anything if you do put a binder on as long as you are happy with the end result. |
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Posted: 5/28/2022 8:24:00 PM EDT
[#16]
I like that Carolina mustard BBQ flavor, I’m a little different in that way. I’ve done ketchup and mustard both on pork. Beef I normally just rinse it then season with dry rub. I have put a thin coat of olive oil on beef roasts then season them up and put on the smoker.
My sense of taste isn’t that great from chronic sinus and allergy issues so if I taste any flavor I generally like it. |
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Posted: 5/28/2022 9:06:54 PM EDT
[#17]
Next time you do beef, rub on some Worcestershire. It packs a ton of umami and pairs exceptionally well with beef when cooked. Also good when making burger patties.
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Posted: 6/1/2022 12:44:32 PM EDT
[#18]
Haven't done it on Chicken or a Butt yet, but my briskets get a thin smear of 50/50 Dukes Mayo and Siracha to hold the rub on. Quite good, doesn't add much heat once it's done cooking.
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Posted: 6/2/2022 4:45:11 PM EDT
[#19]
Quote HistoryQuoted:
I never use a rub binder and I’ve never had an issue with the rub sticking to the meat. If your rub is falling off, grind it finer.
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Posted: 6/4/2022 6:26:05 AM EDT
[#20]
When I think a binder is needed I lightly salt the meat. Let it sit while I prepare other things. When I go back to put the rub on the salt has drawn a bit of moisture out and it binds the rub.
No taste profile change as most rubs already have salt in them. EBR |
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Posted: 6/4/2022 6:36:08 AM EDT
[#21]
I've used mustard before but it left the bark kinda slimy when i pulled it out of the butcher paper
the garbage choice meat we get here generally has enough blood in the package to keep the outside moist enough to hold a rub |
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Posted: 6/4/2022 7:24:02 AM EDT
[#22]
Quote HistoryQuoted: Usually do yellow mustard. I’ve done “tests” with simultaneous cooking with and without. Not much difference, however because of your thread I decided to go no binder on a couple of butts today. Will update. Pork was great, I could tell no difference from what I usually do. |
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