Always working on perfecting my ribs, I turn out a pretty good product ... and Meathead's been a great resource, and I really really recommend his book. THAT said, and I don't know why, I've often used mayonnaise on chicken but not on anything else ... it's rubbed on thin, then the chicken is sprinkled with rub. It does a great job at browning up and crisping the chicken in my hot-n-fast Weber Kettle.
But one thing that I have NOT tried yet (but will this weekend) is using mayo, or even a mayo/mustard blend, on baby backs in my Weber Smokey Mountain. Everyone seems to use a thin coating of mustard to help the rub stick (me too), but I wonder about mayo? Anyone out there tried mayo on some low-n-slow baby backs? Did it impact your smoke ring in any particular way? If I were to hazard a guess, I'd guess that I'd get a better and darker bark, and due to the oil content, probably less of a smoke ring. I expect that since the meat's in the smoker for such a long time, that maybe the bark would be too much? Dunno.... Anyone?
As an aside, I follow meathead's instructions for rubs, but put the ribs on a pan in the deep freeze (-20 F) as soon as I light up a can of charcoal. When the cooker's ready, I take the meat out and let a bit of condensate form before putting it into the smoker. I find that this does enhance the smoke ring. Hard to say what mayo might do to this process?
Thanks in advance!
Brian
But one thing that I have NOT tried yet (but will this weekend) is using mayo, or even a mayo/mustard blend, on baby backs in my Weber Smokey Mountain. Everyone seems to use a thin coating of mustard to help the rub stick (me too), but I wonder about mayo? Anyone out there tried mayo on some low-n-slow baby backs? Did it impact your smoke ring in any particular way? If I were to hazard a guess, I'd guess that I'd get a better and darker bark, and due to the oil content, probably less of a smoke ring. I expect that since the meat's in the smoker for such a long time, that maybe the bark would be too much? Dunno.... Anyone?
As an aside, I follow meathead's instructions for rubs, but put the ribs on a pan in the deep freeze (-20 F) as soon as I light up a can of charcoal. When the cooker's ready, I take the meat out and let a bit of condensate form before putting it into the smoker. I find that this does enhance the smoke ring. Hard to say what mayo might do to this process?
Thanks in advance!
Brian
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