As an experienced pit master, I’ve seen many barbecue enthusiasts use various binders in their rubs, including mustard, ketchup, and even mayonnaise. However, one ingredient that is not as commonly used as a rub binder is honey. In this blog post, I’ll explore why honey is not a popular choice for a rub binder, and how it can be used to enhance the flavors of your barbecue.
First, let’s understand what a rub binder is. A rub binder is an ingredient that helps to hold the dry rub together and adhere it to the meat. This can be something as simple as a bit of oil or water, or something more complex like mustard or ketchup. Mustard is a particularly popular choice for a rub binder because it not only helps to hold the rub together, but it also adds a tangy, spicy flavor to the meat.
Honey, on the other hand, is primarily used as a sweetener and doesn’t have the same binding properties as mustard. While honey can be used in a rub, it is usually used in small amounts to add a touch of sweetness to the flavor profile, rather than as a binder.
Another reason why honey is not commonly used as a rub binder is because it can burn easily. Honey has a low smoke point, which means that it can easily caramelize and burn when exposed to high heat. This can lead to a bitter, burnt flavor in the meat, which is not desirable. Therefore, it is crucial to be careful when using honey as a rub binder and to keep a close eye on the meat while it cooks.
Despite these challenges, honey can be a great addition to your barbecue rubs if used in the right way. If you want to use honey as a binder, it is best to mix it with other ingredients such as mustard or oil, which will help to hold the rub together and keep it from burning. Additionally, you can use honey as a glaze by brushing it on the meat during the last few minutes of cooking, allowing it to caramelize and add a touch of sweetness to the meat.
In conclusion, honey is not a popular choice as a rub binder because it does not have the same binding properties as mustard, and it can easily burn when exposed to high heat. However, it can be used in small amounts to add a touch of sweetness to the flavor profile of the meat, and it can also be used as a glaze to add a nice caramelization to the meat. As a chef, I always recommend experimenting with different ingredients to find the perfect flavor profile for your barbecue.