Food - News
How A Mustard Rub Can Take Meat Crust To The Next Level
By JENNIFER MATHEWS
Certain ingredients are used as binders to adhere spices and breadcrumbs to food, like using beaten eggs in the breading process for fried dishes or using mayonnaise when baking meat or fish. For barbecuing with dry rubs, yellow mustard is the preferred binder that takes the meat's crust to the next level.
A layer of yellow mustard not only helps the dry rub adhere to the surface of the meat, but the liquid in mustard activates the dry spices and allows the rub to penetrate the meat for more flavor and tenderness. Made of vinegar, water, and spices, yellow mustard acts like a natural glue without altering the dish's taste.
When cooked, the liquids in the mustard evaporate, leaving behind trace amounts of spices — often the same spices used in the dry rub. From slow-cooked brisket to grilled steaks, a coating of mustard can create a crust or "bark" that sets on the meat like armor, locking in the moisture and adding a depth of flavor to the dish.