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[Bobitis]

As a newb, I read about using mustard as a rub glue and started off using it. I couldn't taste the mustard. About a year later, someone post that it made no difference.

Two schools of thought...

If you pat yer ribs completely dry, yer gonna need something. Mustard? Meh, why not.
If they're still moist, most rubs will stick as is.

If yer really courageous, pat them dry and use marmite or vegemite as a glue. 

[Bentley]

Done vegemite on outside of brisket and have used it in injections for Brisket!

[pmillen]

Done vegemite on outside of brisket and have used it in injections for Brisket!

Didn't one of the Scandinavian countries recently prohibit importing Vegemite?

[Queball]

What is vegemite?

[pmillen]

A byproduct of yeast used in beer brewing, I think.  You can put it on toast, cheese, anything that you want to give a little tang.  I think it originated in Australia.  Oddly, I don't taste yeast in it.

Working from memory here.

[Bobitis]

What is vegemite?

Let's just say... it's an acquired taste.   

[LowSlowJoe]

I never felt a need for glue to hold spices on.  If spices are falling off, then that's too much for me anyway.

Never cooked anything that I can think of that didn't have enough moisture to hold onto the seasoning..

[Free Mr. Tony]

What is vegemite?

Must not be a men at work fan...

https://youtu.be/XfR9iY5y94s

Start listening at the 1:10 mark

This was my introduction to Vegemite way back in 1981.

Oddly enough they were trying to get people to taste it at the contest pelletheads did in Indy a couple years ago. If you would try it, they threw your name in the hat for a drawing. Sounded like they didn't get many takers.

[Queball]

Now how in the world would you ever remember that one passage in the song for vegemite of all things .... from 1981 yet! .... Amazing! FMT. .... And I remember that song. It was refreshing to hear again. It made its way up the charts and put them on the map .... for a while.

[Bentley]

Saw them in 1983, at Mountain Aire, outside Angles Camp at the Calaveras County fair grounds.  They opened up, then the Stray Cats (lot of sound for 3 guys), Night Ranger and Tom Petty & the Heart Breakers headlined! 

Always great Air Shows too, with Art Sholl and Jimmy Franklin in their Super Chipmunk and Waco respectively!  RIP boys!

[Queball]

I heard the song on the radio. I'm having visual flashbacks of seeing them on the Ed Sullivan show. In 1981 was he even still alive?

[Bar-B-Lew]

I heard the song on the radio. I'm having visual flashbacks of seeing them on the Ed Sullivan show. In 1981 was he even still alive?

Not sure if Ed was alive then or not, but I am fairly certain he didn't have a show at that point.  Maybe American Bandstand with Dick Clark.

[Phrett]

I think rubbing the meat and into thr fridge for 5-6 hours lets more into the meat than CYM and rubbing and right onto the cooker.

[Clonesmoker]

I've used maple syrup as my glue for rub on pork loins and pork shoulders. Always get good bark and smoke ring as per the picture.

[Rick]

In the past, I religiously used mustard on Ribs and Pork.  I even tried it on Brisket once.  I don't use it at all anymore.  Those that I know on the competition circuit, most do not use it. 

Personally, I don't taste much difference, but then again, I didn't go that heavy with it.  I think it does create more bark, which is important to some folks.