mustard

do any of you rub your ribs down with mustard before putting the rub on them

I've done it both ways. Can't say I can tell a big difference but the mustard doesn't add the flavor, meaning it tastes about the same either way.

I use mustard as a paste to hold the rub to the meat on pork. I use wooster/olive oil for beef.

I use the cheapest mustard I can find. It's only used to hold the rub on, nothing else. I don't expect it to add flavor, just hold the rub on. My nine year-old daughter hates mustard, but loves my ribs. She knows when she eats the ribs, she won't taste the mustard.

I use the cheapie store brand yellow or whatever is cheapest.

The only time I taste mustard in the finished prodect is when I use a whole grain
mustard with lots of seeds. It adds a nice texture and subtle flavor to the bark.

That's very interesting. I had avoided using mustard for the fact that the taste might overwhelm people who aren't too fond of it. Hmmm.

A thin coat is all it takes and they'll never know it was there (unless you show them pictures ).