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Binders or No Binder
The battle rages. When smoking or grilling meat, do you use binders or no binder to make the seasoning stick? Is the binder being used to add flavor? To be clear, I've smoked meat using both methods. Binders are primarily for adhesion; while some may add a slight flavor, others are chosen to be neutral. Different binders can also bring out distinct textures, flavors, and benefits depending on the meat you're grilling or smoking.
A "binder on meat" refers to applying a liquid or sticky substance. These binders include mustard, olive oil, mayonnaise, or Worcestershire sauce, to the surface of the meat. This helps the dry rub adhere better and create a more even crust or bark. While some pitmasters swear by them, binders are not essential for making ribs, poultry, or beef. The meat's natural moisture can also help the rub stick over time.
Mustard is generally not tasted when used as a binder for foods like pork ribs or pork butts. That is because the heat of cooking neutralizes the mustard's volatile flavor compounds. Binders leave only a thin, tacky layer for a dry rub to adhere to. Blind taste tests have shown no discernible difference in flavor between food prepared with a mustard binder. The same holds for using other binders like olive oil. The same holds true using mustard as the binder on poultry or beef.
Binders or No Binder Decisions
Olive oil is a good, neutral-flavored binder for ribs.
Binders or No Binder
The battle rages. When smoking or grilling meat, do you use binders or no binder to make the seasoning stick? Is the binder being used to add flavor? To be clear, I've smoked meat using both methods. Binders are primarily for adhesion; while some may add a slight flavor, others are chosen to be neutral. Different binders can also bring out distinct textures, flavors, and benefits depending on the meat you're grilling or smoking.
A "binder on meat" refers to applying a liquid or sticky substance. These binders include mustard, olive oil, mayonnaise, or Worcestershire sauce, to the surface of the meat. This helps the dry rub adhere better and create a more even crust or bark. While some pitmasters swear by them, binders are not essential for making ribs, poultry, or beef. The meat's natural moisture can also help the rub stick over time.
Mustard is generally not tasted when used as a binder for foods like pork ribs or pork butts. That is because the heat of cooking neutralizes the mustard's volatile flavor compounds. Binders leave only a thin, tacky layer for a dry rub to adhere to. Blind taste tests have shown no discernible difference in flavor between food prepared with a mustard binder. The same holds for using other binders like olive oil. The same holds true using mustard as the binder on poultry or beef.
Binders or No Binder Decisions
Olive oil is a good, neutral-flavored binder for ribs.