My son as a severe peanut allergy and his allergist says no to peanut oil.
Not worth his life to try it.
I have also heard of mixing some vinegar with mayo to make it easier to spread and the vinegar helps to break down the connective tissues bringing the rub into the meat. Never tried it though....
I use mustard with pulled pork, mostly because I really like to goop on the dry rub and it all just falls off without the mustard. Ribs are thin though, your dry rub should not be thick. I do a heavy dusting with my own variation of BRITU (best ribs in the universe, google it if you're not familiar) rub then flip to do a lite dusting of the bone side. Anything that falls off the top side on the flip lands on the next, yet to be seasoned, rib.
At what Temp smoker? While delicious and an effective glue, like Honey, Apple Butter is primarily Fructose and will burn at smoker temps much over 230°F...JJ
That will work...Thanks for the response...JJ
You're right. Not worth taking a chance at all.
I like to use Parkay squeezable margarine sometimes. Usually I don't use anything at all, and I'll never use mustard. Even if you can't really taste it, my brain knows it was on there and will invent the taste.