{"id":3199,"date":"2020-07-28T14:56:19","date_gmt":"2020-07-28T19:56:19","guid":{"rendered":"https:\/\/bbqdryrubs.com\/?p=3199"},"modified":"2023-09-27T11:56:52","modified_gmt":"2023-09-27T16:56:52","slug":"ribs-and-mayo-the-next-big-thing","status":"publish","type":"post","link":"https:\/\/bbqdryrubs.com\/ribs-and-mayo-the-next-big-thing\/","title":{"rendered":"Mayo on Ribs: The Best Binder Alternative to Mustard?"},"content":{"rendered":"

I was listening to my buddy Joe on the Man Meat BBQ podcast the other day and heard an intriguing idea.<\/p>\n

Coating the ribs in mayonnaise before applying the dry rub.<\/p>\n

\"IMG_3547\"<\/p>\n

Joe mentioned he had read about the idea on one of the bbq forums and I immediately knew where this was going.<\/p>\n

Folks have been using mayo as a base coat on their chicken for years.\u00a0 Some people swear it is their secret weapon for chicken.<\/p>\n

The oils, fats and sugars in mayonnaise just “melt” through chicken during the cooking process and results in a noticeably juicier product.\u00a0 If it works for chicken there is no reason to think it wouldn’t work for ribs!<\/p>\n

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