Rub Binders

[WeekendWarrior]

I see most people here use mustard for a binder, and sometimes olive or vegetable oil.

Anyone use anything else?  I've seen other references elsewhere to molasses, karo syrup, maple syrup, honey.

I could see where the sweet stuff might burn on a stick burner but I would think it would be fine in our electrics with the more consistent temps, and high moisture content.

Would BBQ sauce work for ribs.  I would think a think thick BBQ sauce would be similar to mustard.

I may try some Famous Dave's Sweet and Zesty, plus some Famous Dave's Rib Rub and see how they turn out.
I'll try one rack with BBQ sauce, and one naked and see how they come out.

 

[Smokster]

Hey Bruce, I can't see why BBQ sauce would be an issue, it has the same consistency as mustard and even has sugars in it, similar to our rubs.  Go for it, let's us know how it works out.

I may smoke some ribs this weekend, it's a long weekend up here, I may give it a shot, one with mustard and the other with BBQ sauce under the rub.

 

[GeeBee]

Most of the spices used in rubs are oil soluble. That's why we use oil as a binder. Mustard is just fancy oil.

 

[DivotMaker]

I use mustard, predominately, because it does not impart any flavor to the finished meat.  I'm sure BBQ sauce would work fine, and I know of folks who've used molasses, but they will undoubtedly add flavoring to the meat.  I want good bark, not additional unplanned-for flavor.

 

[WeekendWarrior]

I don't think there is any oil in mustard, just mustard powder, water, and vinegar, turmeric and a few other things.

 

[DivotMaker]

I don't think there is any oil in mustard, just mustard powder, water, and vinegar, turmeric and a few other things.

That's correct.  Mustard will not "activate" oil-soluble spices.  I don't really worry about that, as they all get heated and active in the smoker!.  The oil in the meat does that.

 

[GeeBee]

You're both correct. I guess I didn't state it correctly. My point was, that using mustard works just as well as oil, albeit for different reasons.

 

[WeekendWarrior]

Well it was close, but my wife and I actually liked the St. Louis style ribs with the BBQ sauce binder.

Did one with mustard and famous Daves rub, and the other with Cookies BBQ sauce and famous Daves rub.

 

[DivotMaker]

Great, Bruce!  Good experiment.  I may have to try a rack with my St Louis sauce as a base!

 

[es1025]

I like using vegetable oil for pork. Meathead recommends the vegetsble oil with his memphis dust.

On brisket no binder just dalmatian rub.

 

[SmokeyStover]

When I trim fat from ribs or butts, I put it in a skillet and render it out using fairly low heat. The bassets get the crispy solids and I use the rendered fat as the rub base on the pork after it's been dry brined and dried.

Waste not, etc.

 

[gregbooras]

You can also use Mayo as a binder.

Greg

 

[DivotMaker]

You can also use Mayo as a binder.

Greg

Ick...   lol.  I have a serious aversion to mayo, but that's probably just me.

 

[smokeasaurus]

Pancake syrup for pork butts

 

[DivotMaker]

Pancake syrup for pork butts

Now we're talking!!  I use pure maple syrup (the real stuff) on pork tenderloins, and love it!

 

[gregbooras]

You can also use Mayo as a binder.

Greg

Ick...   lol.  I have a serious aversion to mayo, but that's probably just me.

Tony,

You will not taste the mayo and it will tenderize the meat.

Greg

 

[DivotMaker]

Tony,

You will not taste the mayo and it will tenderize the meat.

Greg

Can't take that chance with good meat, Greg.  I'd still know it was there. Hahaha!

 

[SconnieQ]

Me...oil and mustard combo (let's be diplomatic). Oil for the oil soluble spices in the rub. And mustard, if you like, for the heat and tang.

 

[jcboxlot]

Come on Tony; with bacon?  Give it a whirl




http://www.deandeluca.com/olive-oil/gourmet-condiments/gourmet-mayonnaise/bacon-mayonnaise-by-empire-mayonnaise.aspx

 

[SuperDave]

With meats that have been over trimmed, I use bacon grease.