The Mustard rub trick.mp4
I rub all my pork and beef with mustard to give the dry rub a binder to stick to. There has been a lot of controversy on mustard vs. no mustard. It is said the mustard cooks of and you never know it was on there. On the other hand, it is the vinegar that burns off and you still have some of the residual spices in the mustard that contribute to the flavor of the bark. Personally I have not noticed a difference in flavor, but it does seem to help build a better bark.