The mustard acts as a “glue” or binder to help keep the rub on the ribs.
During the smoking process, the mustard cooks off and isn’t capable of being tasted.
In my opinion, water OR no binder at all works just as well.
Though, if your rub features large granules like say turbinado sugar, mustard can help to physically hold them on the ribs.
Ingredients Found in Most Mustard
Most commercial mustard is made from:
- Crushed mustard seeds
- Water,
- Vinegar,
- and White wine
One of the most popular is French’s Yellow mustard.
The ingredients include:
- Distilled Vinegar
- Water
- #1 Grade Mustard Seed
- Salt
- Turmeric
- Paprika
- Spice
- Natural Flavors
- Garlic Powder
When mustard is cooked the liquid ingredients will vaporize and leave behind mustard powder, salt, turmeric, paprika, garlic powder, etc.
All of these ingredients are used in most barbecue rubs.
Meaning, when a dry rub is applied with a mustard layer, they’re indistinguishable.
If your goal is to impart a “mustard flavor”, the amount of “mustard seed” or “ground mustard” that you’re left with isn’t enough to be tasted.
Alternative Binders to Use for Ribs
Mustard is the most popular option because it’s the cheapest and most people have it on hand- aside from water or no binder.
- Water / no binder
- Worcestershire sauce
- Hot sauce
- Mayo
- Pickle juice
- Vinegar
- Cooking oil / fat
- Fruit juice
