Duke Mayonnaise Ribs. Inspired by RRP.

SGH

Running a little late again today due to work. I have been seeing all the Duke Mayonnaise posts lately and thought why not. Skinned some BB's and coated with the Dukes and then salt, pepper and cayenne. Going to run them at 225 degrees over heavy oak and pecan until done. Note: I usually use cold clear well water as my binder. Thought I would try the Dukes just as a comparison to my water technique. Here she goes.

RRP

Good luck! That's a LOT more mayo than I ever put on! The way I smear on is thin and say if I was smearing it on a newspaper I could still read most of the print!

nolaegghead

Most of fat in the mayo will render out, and it will probably take some of the seasoning with it. 

Jeepster47

Whew ... glad Ron spoke up.  "If a little is good, then a lot is better" was my mistake on the rack of pork from Costco cook.  The mayo was put on about as thick as on your ribs Scott  ... and some of it was still there after the cook.

@Ron ... I'll be practicing reading the newspaper through Duke Mayo for the next few days to get it right.

tarheelmatt

I would expect a southerner to lay it on thicker than the northerners.

SGH

nolaegghead said:

Most of fat in the mayo will render out, and it will probably take some of the seasoning with it. 

Brother I resprinkle with cayenne every 30 minutes or so. Should be ok. 

SGH

tarheelmatt said:

I would expect a southerner to lay it on thicker than the northerners.

Tell'em brother

grege345

Can't get dukes here. Checked walmart and wegmans. According to the dukes website both of those stores should carry it in pennsylvania. Next I check giant

SGH

grege345 said:

Can't get dukes here. Checked walmart and wegmans. According to the dukes website both of those stores should carry it in pennsylvania. Next I check giant

According to their website, every name store in my area should carry it. However they do not. I found it at all places Hoggly Woggly, or Piggly Wiggly as it is better known as.

Jeepster47

tarheelmatt said:

I would expect a southerner to lay it on thicker than the northerners.

That's a given, but I thought we were talking about mayo!

RRP

grege345 said:

Can't get dukes here. Checked walmart and wegmans. According to the dukes website both of those stores should carry it in pennsylvania. Next I check giant

When using mayo in this fashion I'm not sure that most of us could tell the taste of Duke's from Kraft to Hellman's. My only thought is since Duke's has no sugar and is a vinegar base then it works better on pork grilled this way - but that's just my opinion!

RRP

Jeepster47 said:

@Ron ... I'll be practicing reading the newspaper through Duke Mayo for the next few days to get it right.

well - you still shouldn't believe everything you read in our fish wrapper even with Duke's making it all pretty and clean! 

SGH

RRP said:

grege345 said:

Can't get dukes here. Checked walmart and wegmans. According to the dukes website both of those stores should carry it in pennsylvania. Next I check giant

When using mayo in this fashion I'm not sure that most of us could tell the taste of Duke's from Kraft to Hellman's. My only thought is since Duke's has no sugar and is a vinegar base then it works better on pork grilled this way - but that's just my opinion!

We are testing that theory now my friend.

caliking

I think you missed a spot with the mayo And I personally would stay away from the cloudy well water too.

I kid. Waiting for the done pics.

piney

if you have an Aldi try their brand..Burmans. I was raised on Dukes would not even think of trying anything else until Burmans..I am convinced it is made by Dukes

Carolina Q

Jeepster47 said:

tarheelmatt said:

I would expect a southerner to lay it on thicker than the northerners.

That's a given, but I thought we were talking about mayo!

Thanks, man. My laugh for the day (week?) And some around here are (much) worse than others!  )

SGH

Time to eat.

Phatchris

I did some BB's with Hellmans and yardbird and they kicked a$$

nolaegghead

If you can't taste mustard after a low and slow, how the hell are you gonna taste the difference between Miracle Whip and Dukes?  A: You're not.

Looks good....so....how'd it taste?  Did too much mayo stick on it or did it render off?

grege345

I just wanted to try dukes with a potato salad but maybe I should have been more specific

AUCE

Oh my...those look killer.
I lather my turkeys with mayo bag it and cook at 250 all night in the oven....10-12 hrs..let it rest for 1.5 hrs..dont open the bag.....mom's recipe..dinomiiiite!
Spatchcock turkey for Chrismas with a.mayo lather too..Smoked

SGH

nolaegghead said:

Looks good....so....how'd it taste?  Did too much mayo stick on it or did it render off?

Brother I could not tell any difference at all. Mustard, mayonnaise or well water, they taste identical to me. The ribs were fantastic, but no different.

tarheelmatt

Carolina Q said:

Jeepster47 said:

tarheelmatt said:

I would expect a southerner to lay it on thicker than the northerners.

That's a given, but I thought we were talking about mayo!

Thanks, man. My laugh for the day (week?) And some around here are (much) worse than others!  )

I kid mostly... I do like Duke's, but I also like others also. Kraft is pretty good.

nolaegghead

Hellman's mayo is the best.  We've tried thousands of different brands from all corners of the earth...millions of test cooks.  Some mayos from remote corners of the savanna, war-torn areas or rain forest were tough to acquire.  Consumed many Olympic swimming pools of the stuff.  Hellman's.

nolaegghead

SGH said:

nolaegghead said:

Looks good....so....how'd it taste?  Did too much mayo stick on it or did it render off?

Brother I could not tell any difference at all. Mustard, mayonnaise or well water, they taste identical to me. The ribs were fantastic, but no different.

What's the answer to the question, the more you put on the more sticks to it after cooking?  Or does it melt off.

Terrebandit

Why not put the seasoning on before the mayo?

SGH

nolaegghead said:

SGH said:

nolaegghead said:

Looks good....so....how'd it taste?  Did too much mayo stick on it or did it render off?

Brother I could not tell any difference at all. Mustard, mayonnaise or well water, they taste identical to me. The ribs were fantastic, but no different.

What's the answer to the question, the more you put on the more sticks to it after cooking?  Or does it melt off.

It melts right off.

SGH

Terrebandit said:

Why not put the seasoning on before the mayo?

I normally just dampen them with water and then rub them down. I just wanted to try the mayonnaise. 

Mattman3969

Those look killer @sgh. This is kinda like Myth Busters. What was you final verdict on the mayo? If you already said I apologize for missing it.

SGH

A small piece of carrot cake for dessert.

RRP

SGH said:

nolaegghead said:

Looks good....so....how'd it taste?  Did too much mayo stick on it or did it render off?

Brother I could not tell any difference at all. Mustard, mayonnaise or well water, they taste identical to me. The ribs were fantastic, but no different.

Scott, those ribs looked delicious! You say you can get that very same crust using water?