Mustard Rub Recipe

Mustard Rub
Claire Cohen
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: Makes 3 1/2 cups (18 servings)
Ratings (9)

A classic wet mustard rub that really sticks to the meat, it is ideal for both pulled pork and ribs. If you'd like to change up the flavor of the rub, try using different mustards.

What You'll Need

  • 2 cups/475 mL Dijon mustard
  • 1 cup/240 mL parsley (minced)
  • 1/2 cup/120 mL dried orange peel(or dried lemon peel)
  • 1/2 cup/120 mL rosemary leaves (crushed)
  • 1/4 cup/60 mL black pepper
  • 1 tablespoon/15 mL salt

How to Make It

  1. Mix together. Store in refrigerator in an airtight container. Can be stored for up to 10 days after initial preparation.
  2. Apply rub evenly over ribs in an even coating.

Use This Rub For:

Nutritional Guidelines (per serving)
Calories 31
Total Fat 1 g
Saturated Fat 0 g
Unsaturated Fat 1 g
Cholesterol 0 mg
Sodium 698 mg
Carbohydrates 5 g
Dietary Fiber 3 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)