|Nutritional Guidelines (per serving)|
|Servings: Makes 3 1/2 cups (18 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This classic wet mustard rub really sticks to the meat, letting the flavors adhere and penetrate resulting in a meat that is full of flavor. Ideal for both pulled pork and ribs, this wet rub is also great on steak and chicken. It is a simple mixture of Dijon mustard, fresh parsley and rosemary, dried orange peel, and salt and pepper. If you'd like to change up the flavor of the rub, try using different mustards in place of the Dijon.
- 2 cups Dijon mustard
- 1 cup fresh parsley (minced)
- 1/2 cup dried orange peel or dried lemon peel
- 1/2 cup rosemary leaves (crushed)
- 1/4 cup black pepper
- 1 tablespoon salt
In a bowl, mix together all of the ingredients.
Apply the rub evenly over the meat in an even coating.
Store in the refrigerator in an airtight container for up to 10 days after initial preparation.
Ways to Use This Rub
This mustard wet rub pairs perfectly with pork, especially ribs. Whether you are making ribs on the smoker, on a charcoal grill or gas grill, or in the oven, the mustard flavor will penetrate the rib meat making for deliciously cooked ribs. But it is also ideal for pulled pork, or a pork roast, which is also the perfect opportunity to change up the mustard and try something spicy. This rub is also a great way to flavor turkey legs, grilled chicken, smoked ham, and even a prime rib. Swapping out the parsley and/or rosemary for other herbs like tarragon, chives, and dill is another way to alter the flavor profile.
Mustards to Try in This Rub
Although delicious with Dijon mustard, this rub is a great opportunity to use mustards you may have never tried. If you want to add some spice, look to a Creole mustard which includes a bit of horseradish, a brown spicy mustard, or Chinese mustard. A sweet mustard—like one with a little honey—will complement ribs and pork especially, but you may want to steer away from a plain yellow mustard as it will not really add any flavor dimension to the dish.
Wet Rubs Vs. Dry Rubs
While some meats benefit from sitting in a marinade for a long period of time before being cooked, other foods gain flavor when cooked with a rub. Rubs can be wet or dry; the wet rubs contain seasonings as well as an ingredient or two that are somewhat liquid, such as oil, vinegar, Worcestershire sauce, and mustard, while dry rubs are made up of only powdered spices and seasonings.
Wet marinades are best used when the food will be cooked for a long period of time; the meat will draw moisture from the rub, helping to tenderize the meat while infusing it with rich flavor. A wet rub should be mixed until it is the consistency of paste, which will adhere to the meat well, staying in place throughout cooking time. A dry rub is best when the cooking time is quicker, and enhances the flavor of the meat without adding any moisture; it also creates a nice outer crust.