I plan to deep fry a ribeye today and was curious about something. You guys may have seen my thread about mustard fried chicken. If not... https://www.carolinafirearmsforum.com/index.php?threads/holy-shiznit-mustard-fried.47776/ A couple of replies in that thread mentioned using mustard as a pre-rub coating. The guide I was going by says season, then fry. Simple enough. But, what should I expect if I gave the roast a light coating of mustard before adding season? Because I'm not going to roll this in flour, can I expect the same awesomeness I experienced with the mustard fried chicken, or would this most likely turn into a cluster? Thoughts?