Rub Ingredients: Mustard and Sage ?

[Steve Petrone]

Does powdered mustard lose its flavor after 12 hours at 250* ?

How about sage? Don't see it used much but I think it is a good balance for some of the brighter flavors.

 

[K Kruger]

Mustard has no flavor to speak of unless activated by water or a water-based liquid. I see no point in including it in rubs which is why you'll never see it in rubs I develop. Also, as you suspect, heat kills mustard's flavor (if infact it has been activated), which is why mustard sauces are made at low temps, nit simmered/boiled/etc.

Sage appears in quite a few of my rubs for precisely the reason you state.