Mustard or rub. Which goes first?

[StickyDan]

Doin up some back ribs this weekend.  I usually put my mustard slather on first than add my rub.   I've read that some do the opposite.  Is there a difference or reason for doing it this way?  What do you do?

[FLBentRider]

My understanding is that the mustard goes first to act as "glue"

I'm not a mustard follower.

[Caneyscud]

I can't imagine how hard it would be to put the mustard on after the rub.  Nor can I imagine why one would want to do that!  As FLBR said it acts as a glue and it helps build up a tasty bark, and don't see it performing better on the outside of the rub.  Yet, Pachanga does it that way, and swear by it, so must be a good way of doing it!

[monty]

i do a slather of mustard on ribs and shoulders before i apply my rub. as mentioned it helps the rub stick and creates a nice bark. i don't notice a any discernable difference in flavour at all.

i think username Pachanga does mustard after the rub. i am sure he will be along shortly to comment.

[StickyDan]

Well I was feelin a little crazy so I went with a little rub, mustard slather and some more rub on top of that.  In the fridge and ready to go for tomorrow.  Can't wait.

[Hiram]

I'm probably screwing up but I always put the rub on first, rub it in real good so it sticks then mustard. Although it may be screwed my logic is when the mustard turns to bark the rub is on the inside of it   capturing it next to the meat. I always use mustard as it gives me a dark but tender bark.

[KyNola]

Hey guys,
If it works for you then you ain't screwing up.  There are only about a bazillion ways to get the finished smoked product.

Go for it!

[ArnieM]

I'm with the rub first and CYM slather next.  See monty's post (above) for the recipe. 

I figured for sure I'd wipe the rub off the brisket when applying the mustard.  It didn't happen.  Wonderful result and as several have said, you can't taste the mustard.

[Pachanga]

While many like to use the slather as a glue, I pat and press the rub in well and then Slather with mustard like this.

Mustard Slather on Brisket and other Meats
http://forum.bradleysmoker.com/index.php?topic=12112.0

Here are some other photos of the entire process.
http://forum.bradleysmoker.com/index.php?topic=12061.0

And that is why I like a slather.  It acts as a mop reduction for the first several hours in a Bradley; helping to keep the door closed while reacting with the meat to help create a better bark.

As far as the the rub coming off, I do not have that problem.  I have gone both ways and prefer the rub first.  It makes sense to me to have the rub in direct contact with the meat.

Good luck and slow smoking,

Pachanga

Another thread about mops and mop reduction (slather).

To Mop or Not to Mop – That is the Question
http://forum.bradleysmoker.com/index.php?topic=14240.0

[StickyDan]

It totally makes sense to have rub in direct contact with the meat. I figure it can't be bad on top either.  Thanks for the input.