In this BBQ Ribs Experiment we fire up the Lonestar Grillz offset smoker to compare common BBQ Ribs Rub Binders like mustard, olive oil, & water to see what effect (if any) they have on BBQ Ribs. I’ve done many BBQ ribs experiment videos but never a rib rub binder experiment so I’m excited to see if there is an effect on the texture, flavor, or color of the ribs.
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Rib Rub Binder Rib Experiment Table of Contents
00:00 Do Rub Binders Matter? (Mustard vs Oil vs Water)
00:30 What is a Rib Rub Binder?
01:27 Lighting the Lonestar Grills for Cooking Ribs
02:18 Mustard vs Oil vs Water as a Rub Binder
03:13 This just got a lot harder!
04:05 Ribs on the Lonestar Grill
05:38 Ribs Experiment check in
07:45 How to tell when Ribs are done
08:44 What is the best Rib Rub Binder for Ease of Use?
09:03 What is the best rib rub binder for color/browning?
09:51 Is mustard or oil the best bbq binder for smoke rings?
11:38 Which rib rub binder had the best flavor (mustard vs oil vs water?)
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So yeah…Mustard speed up cooking? Think that's a thing? Sounds crazy to me but I thought I'd throw this out here and see what you think. (PS Hope you liked the video.)
Very interesting ..
Great video! I would like to see you do it again though because you stated that the mustard seemed to cook faster. I noticed that the mustard was the closest to the fire box. I would turn the ribs 90° so that they all face the firebox the same. I would be interested in those results.
When my wife developed a mustard allergy, obviously I stopped using it as a binder… what I do now is use NOTHING. Just put the rub on the ribs and wait 10-15 min – the salt draws out moisture from the ribs and wets the surface, and just like brining that is going to pull some salt & seasoning into the rib. (usually I rub the ribs then start the smoker. By the time it comes to temp, I’m ready.)
Try it like that, no water needed. No need for a binder at all….
Great video comparison. I’ve always wanted to try this but never got around to it. Thanks!
By not rotating the location of the 3 racks the most likely cause of cooking faster is probably a hotter location on the grill, not mustard.
overcoked.
I used to use evoo for my binder but, now I’m using the cheapest yellow mustard I can get my hands on. I also use Big Moe Cason pork rub. It. Tends to be spicy but, it’s well balanced.
I doubt it was the binder but more about where and at what stage the ribs are in different areas of the smoker. Some areas of the smoker will get more smoke and different temps than others.
I've never used a binder. The rubs sticks to the meat. So no need for it.
I use a pellet smoker so I need all the help I can get in terms of getting that smoky flavor. Why add anything that can block it?
Can you tell us what happened to T-roy?
So my question to you is if you're not going to use the oil what would you use when you doing the ribs because I'm trying to get taste and I've always used olive oil real light when I did my ribs
I love your videos!
Hello from Russia, i love bbq, i love weber
the “arm” label killed me! 😂😂😂🤣🤣🤣
Mustard has vinegar in it.
I’ve always used mustard, I don’t get much of a smoke ring but the flavor is bomb. I also apply the mustard and rub then dry brine the ribs overnight in the fridge.
Cool vid dude.
When I do ribs, I literally just use the BBQ sauce I'm gonna end up saucing it with as a binder, which is either Sticky Fingers, Stubb's, or Baby Ray's. I noticed the more vinegar-concentrated sauces like Stubb's will hold the flavor of my rub much better and actually bark it up real nice. Cooking times are mostly similar though. But there is definitely something about vinegar that does the job best, which is why I understand mustard as a binder. I think going forward if I use other BBQ sauces other than Stubb's, I'm gonna mix it with a little extra vinegar before binding on ribs.
Just want to tell you about sealing the gasket on Weber komodo. I used hi temp Rtv food grade silicone and did good job. Will let you know how it holds up. John
Noice
Did you flippity flop them around inside your smoker? I would expect the mustard ribs to cook faster since they were closest to the fire box.
Interesting video. You should do one now with no water no oil and no mustard. Binder is completely unnecessary because the salt in the rub automatically pulls moisture to the surface to bind the rope to the meat. I’ve been doing it that way for years.I definitely agree on the oil. It does block the flavors
Tried mustard today, first clue was when cutting a slab. Looked shiny. Ribs appeared to come out way more juicy than with olive oil.
My wife liked ‘m so much that she didn’t touch her baked potato, a first.
Makes sense that mustard would cook faster….in theory, the vinegar opens the pores of the meat, thereby allowing more heat/smoke to penetrate.
Baby Back Maniac – I have an idea of a video I would like you to do.
Make one here in 2022 saying your absolute favorite rubs for each type of meat & why.
Baby Back Maniac – Butcher BBQ owner / David Bouska said that oil will block meat from getting much smoke.
Amazing! I cooked ribs with water as a base. I and family said great tasting yet. This was before seeing your video.
What is your favorite temp to cook ribs at/ and tine for bay backs and for St. Louis style?
I believe the mustard cooked faster because it was closer to the heat source. My off set does the same thing but what I do now is put a pan of water on the great closets to the heat source Great vid and good information 👍😎
I'm a weirdo. I mix olive oil, chipotle in adobo, and garlic in a blender to make a paste/binder. it's stupid good
Awesome video Justin….. glad to see you’re back on your feet making great videos! You do you brother! We will always support and watch your videos! This is your talent and you use it well and thanks for sharing with the rest of us!! Also now ill have to try a binder on my ribs next time…. Also you look freezing…. Kinda funny because your right in Canada that’s warm weather!!
I’m happy with this because I really like using a mustard binder. I was like aww man please don’t tell me water or oil is going to be better. Interesting about the smoke ring tho. Nice video.
I personally don't use binders. I have gotten the best results myself seasoning the night before, let it sweat in before wrapping and refridgerating overnight. That seems to really get the flavor into the meat too, have you ever tried that?
Cooktime is probably more a byproduct of size and composition of the meat and location on the smoker than the binder. Mix in a Worcestershire sauce next time.
Scientifically, Acid like salt enhances flavors. acid also tenderises, The vinger in the mustard seems to have done both. I think you should do a follow-up with a Worcestershire binder.
Hahaha
"I know it doesn't sound sexy…
….well… It's not."
-BBM
I always found the sweat on the meat was enough to make the rub stick. About 5 years ago started watching Malcolm Reed, next thing you know I was using mustard. Never noticed a difference to be honest. Interesting video and something I'd always been thinking about.
You should try vinegar as a binder.
I really respect you guys finding new bbq ideas that are useful to us.
Thank you and you family.
Don't use olive oil as binder, It have a strong flavor on it's own. Used a neutral oil. I've never had a problem with a smoke ring when using mustard. A really good way to go if you don't want to use a binder is to put on some kosher salt and let the meat sweat for 15 or 20 minutes. then add the rest of your seasonings.
Interesting video thanks
On brisket in use Lea & Perrins Worcester sauce as a binder with good results.
Did you ever do a review on the Webber Smokefire Gen2?
Really great video. In fact I linked it in my own video on my channel where I did a tomahawk steak where I used to use olive oil but no longer. Glad you back dude. Keep them coming 👍
Good riddance, Ryobi makes garbage blowers and tools. Upgrade to Milwaukee or Dewalt
I never use a binder.. just the meat’s natural juices.. never fails
15:04 "We're married" OMG sir that was an adorable moment. I appreciate everything that you do and a Big thanks to the family for guest staring on this one. Ive found mustard to be the best binder for me. I dont mind the mess but it sure helps keep rubs on and I believe improves flavor. 07 and <3
Nope…