I made two racks of ribs with a little different twist than I usually do. I know a lot of people use mustard as a base to make the rub stick, but I always found the moisture of the meat let the rub stick fine by itself. Then I saw a chicken recipe made with mayonnaise instead of mustard as the base.
So I mixed a few spoonfuls of mayo with my rub and slathered it on the ribs. They turned out great! In my opinion, they are a little more tender than usual based on the time they took. I almost missed the mark and overcooked because they finished quicker than I expected. Luckily I checked and they were 207 internal temp.
The biggest difference is that they have more “pork” flavor than usual. There is plenty of rub on the meat, but the rub tastes milder than usual. I give this method an A. I’ll have to experiment a little, but I’m a fan.
Not the best pic ever, and I only took the one pic.
So I mixed a few spoonfuls of mayo with my rub and slathered it on the ribs. They turned out great! In my opinion, they are a little more tender than usual based on the time they took. I almost missed the mark and overcooked because they finished quicker than I expected. Luckily I checked and they were 207 internal temp.
The biggest difference is that they have more “pork” flavor than usual. There is plenty of rub on the meat, but the rub tastes milder than usual. I give this method an A. I’ll have to experiment a little, but I’m a fan.
Not the best pic ever, and I only took the one pic.