Carolina Mustard Rub
This rub is inspired by the mustard barbecue tradition from South Carolina, combining mustard with spices to create a unique crust. The mustard acts not only as a flavor carrier but also as a binder for the dry spices. The result is a tangy-savory profile with a golden, caramelized surface.
Ingredients(for 1 kg)
Instructions
Preparation
10 minutes + 30 min resting timeMix all dry ingredients into a homogeneous rub. Pat the meat dry, coat thinly with mustard, and apply the rub evenly, pressing it in.
Smoking
4-5 hoursPreheat the smoker to 115-125 °C with pecan and apple wood. Smoke the meat indirectly until a core temperature of 88-93 °C is reached. Regularly check the golden crust.
Resting and Serving
10-15 minutesLet the meat rest briefly after smoking. Traditionally serve with a Carolina mustard sauce on the side.
Pro Tip
Use coarse-grain Dijon mustard as a base – it caramelizes beautifully during smoking and forms a crispy bark without becoming bitter.
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