This Mustard Technique is Taking Over BBQ
Mustard Binder vs. No Binder, Side by Side
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Introduction
Half a Rack With Mustard, Half Without. Can You Tell?
What's up BBQ fans! Today we're talking about the yellow bottle. Scour YouTube and you'll see people slather yellow mustard on their ribs as a binder, saying it builds a better bark and the vinegar tenderizes the meat. "Don't worry, you won't taste it."
I used mustard for 15 to 20 years. Then one day I ran out, skipped it, and couldn't tell the difference, so I never went back. But I'd never tested it side by side. So today, it's one rack: half mustard, half naked, cooked identically on the Komodo Kamado 38. Let's find out.
The Setup
It was 10°F with 60 mph gusts, freezing cold. In extreme cold, bring any kamado up to temperature slowly.
Big chunks of oak near the bottom, then Bear Mountain lump. I ran out, so I topped it with some leftover Fogo.
A small spot lit with the GrillGun (use code: RUMANDCOOK to save 10%), only about 30 seconds
Top vent 1 turn, bottom vent an eighth. It came up to about 200°F over 35 minutes.
Another big chunk of oak on top for more smoke
Target: 275 to 280°F dome, ribs close to the fire but on the cool side (a brisket for another video sat between them)
The Ribs
These are Berkshire baby backs. I like higher-quality pork for the texture, flavor and color. People buy prime brisket and American Wagyu, but don't think about it for pork and chicken, and I've never understood that. Berkshire is pinker, a little sweeter and more tender.
I didn't remove the membrane. Taking it off comes from competition barbecue, where it's all about one perfect bite. In the backyard, leaving it on helps hold in moisture. At 225°F it can get chewy, but at 275°F it gets crispy and melts away. It's just collagen. And no, it doesn't block smoke. I tested that side by side too.
The Test
The rub was Burnt Finger BBQ Smoky KC, a new one I wanted to try. No sauce, so we could judge the bark.
A toothpick marked the halfway point.
Yellow mustard went on one half only.
If your ribs are too dry for the rub to stick, a little water is your friend.
The seasoning is the same on both sides. The back is about 98% bone, so there's not much to season there anyway.
Then let it rest 15 minutes. The salt pulls out moisture, the rub tacks up, and you'll see the color change. After 15 minutes, the naked side looked a little drier, but I pressed the loose rub in on both sides, and at that point you couldn't tell them apart.
The Cook
About 3 hours 40 minutes at 275 to 280°F. No spraying, no peeking. It was too damn cold.
I checked at about 3 hours, and they needed more time. At the end, the Typhur InstaProbe (use code: RUMANDCOOK to save 10%) read about 198°F, but I was probing for tenderness as much as temperature. You can't tell by your eyes. They rested about 15 minutes wrapped.
The Verdict
Up close, I can't see a difference whatsoever. Draw a line between the halves and you can't tell which side had mustard.
I cut along the toothpick, then took a big rib from each end so there was no chance of crossover. The naked side was nice and juicy with a little smoke ring, and the membrane was crunchy, no problem. The rub was good too, with a little heat at the finish.
The mustard side? I can't taste a difference. Not a single-digit percentage, not a nuance, nothing. Both were equally tender and looked the same top and bottom.
Myth: Busted.
Final Thoughts
I'm not going back to a binder, and I'm not wasting my mustard. If you need a little tack, add some water. Cook it right and you'll turn out an amazing product.
Barbecue has no right or wrong. Competition rules aren't gospel for the backyard, so don't just take my word for it. Try it yourself.
Thanks For Watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe to my YouTube channel for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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