another mayo ribs - thanks @RRP

Canugghead

It was a last minute decision, searched and found some 50% less fat mayo  ">

Too lazy to bother with mustard, just DP raging river, mayo, some more DP rr, both sides.  Due to leftover lump crumbs, couldn't get temp higher than 300F, took about 1.5 hour each side.  Sauced with APL concoction of bbq sauce with honey, microplaned apple and cider vinegar.  Came out really nice, since these Ontario pork ribs are not very meaty, the smoke ring was actually wider than the middle. Definitely will try again with full fat mayo and meatier ribs.

Central_Bama_Egger

Looks fantastic

Grillmagic

These look GREAT! I made a rack Friday and cooked them at 350 dome indirect for 1 hour 50 minutes and will definitely make them again, I may pull them a little earlier next time.

Legume

That looks damnliscious

RRP

Thanks for the comment! Your ribs look wonderful! I'm still not sure what the explanation is about the mayo magic, but you and I and others know it works!

tulocay

Yessir

Canugghead

@Grillmagic, your rack looks great!  Love the way you bank the lump at the back half of the XL to create kettle style indirect zone in front, did you have to rotate the rack 180 degree half way through?

Grillmagic

Canugghead said:

@Grillmagic, your rack looks great!  Love the way you bank the lump at the back half of the XL to create kettle style indirect zone in front, did you have to rotate the rack 180 degree half way through?

I have and was using the L Bracket lump dividers and they work great, No on the rotate the ribs, I never moved them.

RRP thanks for mentioning the mayo on ribs they are great. I have been using mayo on chicken breasts and on fish for years and never thought about putting it on ribs. I am going to try it on pork steak next.

Canugghead

@Grillmagic, took another look, just realised you had the meaty side facing the fire so really no need to rotate.  I made a lump reducing ring with scrap stainless ring; planning to make dividers with some scrap metal bands as well. Thanks for sharing.