Thanks everyone, I think I’ll stick with oil. Mayo??? Really? I think I’ll put mayo in the mustard category and pass. Lol!
Am I the only one using light brown sugar in my rib rub? You'd have to scrap the spices off.
I usually season the night before, then wrap in plastic and allow to set over night sometimes two. Then just before I put on the grill I re-rub with the rub with some light brown sugar added. It liquefies, then crystallizes on the grill. Its almost like a thin candy shell holding moisture in, but you can't taste it. BUT you must be low and slow and watch for burning.