Buzz
Applying rubs is a crucial step in barbecuing. The combination of spices and seasonings is meant to cling to the meat’s surface, where it will slightly dissolve and form a flavorful bark (a mix of spices, meat proteins, and smoke). Unlike salt, which should be added separately, rubs don’t penetrate the meat—we actually want them to stay on the surface. But that means they need help sticking, and sometimes it takes a bit of extra effort to get the rub to stay on brisket, ribs, chicken, or pork.
To make the meat more adhesive, you can use oil, water, or even your favorite condiment. Rubs dissolve more easily in water than in oil—AmazingRibs.com even ran an experiment to prove this—so opting for a water-based solution will promote bark formation. Personally, I’ve tried mustard and mayo, and while I didn’t notice much flavor difference, those with a more refined palate might pick up subtle nuances.
One advantage of using mustard, mayo, or any condiment with a bit of color is that it helps you track where you've already applied it, leading to a more uniform coverage. This works best when the condiment's color contrasts with that of the meat. While barbecue sauce may sound appealing, it’s also red, like raw beef, making it harder to see once applied.
When applying your rub, don’t hesitate to really work it in. There’s a myth floating around that rubbing it too much could ‘damage the meat’ by causing tiny cuts, but that’s nonsense. As Meathead from AmazingRibs.com points out, you won’t be hurting your brisket with seasonings:
The meat's surface has already been through plenty, with countless muscle fibers sliced open. There are billions of microscopic imperfections—ridges, cracks, valleys, and pores—all over the surface. It’s far from smooth. Massaging the rub into it won’t cause any harm, nor will it squeeze out any more juices than just sprinkling it on. In fact, it might help the rub stick even better.
So go ahead and slather on something moist, then give it a good rub to create a beautiful, flavorful bark that won’t harm your precious brisket in the slightest.
