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. It helps dry rubs adhere to the meat and can contribute to a good “bark” or crust. It adds a light coating, preventing the meat from drying out. The oil provides a base for seasonings without imparting a strong taste of its own. Worcestershire sauce is a good binder. It functions as a liquid base to help BBQ rubs adhere to meat and adds a savory, umami flavor. The thin consistency makes it easy to spread on the meat’s surface. Left behind is a tacky layer for the rub to stick to. Though you should only use a small amount to avoid altering the meat’s flavor.

People commonly use mayonnaise as a binder to help BBQ rubs adhere to ribs, similar to mustard or olive oil.The full-fat content of mayo adds moisture and creates a fat layer. That helps with rub adhesion and moisture retention, resulting in a more tender and succulent meat. The flavor of the mayo itself is not noticeable after cooking, as the rub and smoke will overpower it.

The choice of binder or no binder often comes down to personal preference. For subtle flavor differences or the desired texture of the bark. We have handcrafted rubs in our online store that compliment any foods you plan to grill or smoke. Click the button below to visit our store.

“Life’s Good When You’re Cookin Wit’ Gus”

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