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Wondering about mayo on ribs

RRP
RRP Posts: 26,455
in EggHead Forum
Somewhere I read a trick about using a thin layer of mayo on raw ribs not so much as a rub binder like yellow mustard is used, but as a flavor enhancer. Anybody have any first hand eggperience or ever taste such ribs? I know some swear in using Parkay, but that's not going to happen tonight. BTW I do have a jar of Duke's mayo if that makes a difference.
Re-gasketing the USA one yard at a time 
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Comments

  • Zmokin
    Zmokin Posts: 1,938
    Well, there is a lot of oil in mayo, so I guess if your ribs are lean, it could help keep them moist, but I would expect most of it would still be prone to melt and drip off. If you have spray oil, I would spray them instead of trying to get a thin even coating of mayo, but that's just how I would do it.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • RRP
    RRP Posts: 26,455
    Thanks - these are spares, but not overly fat ones so I decided to wing it and do half with yellow mustard and half with "some mayo".
    Re-gasketing the USA one yard at a time 
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  • tcracing
    tcracing Posts: 378
    I use miracle whip on all my pork, and everyone loves it.
    George Foreman? Who? 
    Tim C. Panama City, Fl. 
    Large, Minimax-soon
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  • Terrebandit
    Terrebandit Posts: 1,750
    @RRP‌ Photos please. Always looking for a new twist.
    Dave - Austin, TX
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  • MaC122
    MaC122 Posts: 797
    ive put mayo on my pork butts. it makes the rub adhere. I even put mayo in mashed potatoes
    St. Johns County, Florida
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  • RRP
    RRP Posts: 26,455
    Terrebandit said:
    @RRP‌ Photos please. Always looking for a new twist.
    Will do - but they aren't ready yet - we eat late! But I will tell you this much...with spares using the 330 turbo method I always eat my flap meat after 1 hour as a test of what is to come...and that had to be the best I have had in years!!! I'm so hoping that is a good indication of what these ribs are going to taste like!
    Re-gasketing the USA one yard at a time 
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  • jaydub58
    jaydub58 Posts: 2,167
    Standing by for the "finish" report, Ron.
    John in the Willamette Valley of Oregon
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  • stlcharcoal
    stlcharcoal Posts: 4,759

    Here's an article on mustard vs. mayo on ribs:

    http://grillinfools.com/blog/2014/08/25/mustard-vs-mayo-magic-ribs/

    And here's one on chicken: 

    http://grillinfools.com/blog/2010/08/25/mayo-magic-chicken-breasts/

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  • njl
    njl Posts: 1,123
    Mayo is basically oil, water, vinegar, egg, lemon juice, sugar.  Other than the egg, this is all stuff that commonly gets used in BBQ.  I wonder if there's enough vinegar and lemon juice for those acids to help work as a tenderizer?
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  • Botch
    Botch Posts: 17,369
    Why do the fascinating ideas always come up on Sunday nights??  
     
    Definitely trying this next weekend!  

    “All you need in this life is ignorance and confidence, and then success is sure.”

                  - Mark Twain 

    Ogden, UT, USA


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  • RRP
    RRP Posts: 26,455
    Botch said:
    Why do the fascinating ideas always come up on Sunday nights??  
     
    Definitely trying this next weekend!  
    LOL - I'm a retired dude and the proper names for nights and days don't mean much any more - but seriously I do know that today was Sunday since that's when the fat newspaper gets delivered!
    Re-gasketing the USA one yard at a time 
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  • EggObsessed
    EggObsessed Posts: 786
    I bet it would be pretty tasty to add some lemon, lime or orange juice to the mayo, depending on the protein.  I remember Luby's Cafeteria, here in Texas, used to have a great fish dish that was baked with a layer or mayo on top.  Sounded strange, but I ordered it almost every time.  Hmmm....you've got us all thinking now, Ron!  Thanks for the inspiration.
    Kelley 
    Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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  • RRP
    RRP Posts: 26,455
    edited November 2014

    About my spare ribs tonight…they were inexpensive St Louis style ribs bought frozen back in July from Kroger along with 5 other racks when they on sale. I merely point that out as the source or cost wasn’t something special.


    I got my large egg fired up and stabilized at 330 dome complete with my foil covered PS with its legs up and the grate in to preheat as well.


    Meanwhile I had removed the membrane from the rack and trimmed off the flap meat. With meat side down I hit it with coarse kosher salt and a rub from MS called Daddy’s BBQ SWEET LOVE plus smeared on some French’s yellow mustard.


    I then flipped them over, and repeated the salt & hit with DP Raging River which we love on pork, but then carefully smeared on about 2 Tablespoons of Kraft real mayo per half. (Next time I will open a jar of Duke’s Mayo which I understand will kick my taste buds through the goalposts!)


    Then on to the egg after adding 5 nice pieces of hickory. Smoke was immediately rewarding if you know what I mean!


    After an hour I flipped the two halves plus I ate the flat meat and found it was delicious! 


    After yet another hour I checked the meat between the bones with my Thermopen since with a rack cut in half the bend test isn’t as accurate. Even though the meat registered 203 on average and a tad higher that I normally liked there wasn’t much I could do about it! I did see that the bone side was flaky so I’m not sure if it was the rub or the mustard’s fault, but next time I need to be more exacting I guess and only use mayo and DP on both sides.


    Just the same these ribs WERE MY BEST EVER!!! THEY ROCKED!!! I have not read the replies about other’s use of mayo, but I know what knocked my socks off tonight!


    image

    Re-gasketing the USA one yard at a time 
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  • RRP
    RRP Posts: 26,455
    BTW - I used no BBQ sauce what so ever. If I die tonight then let it be said I died a happy man!
    Re-gasketing the USA one yard at a time 
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  • PNWFoodie
    PNWFoodie Posts: 1,046
    Looks awesome! Dukes' is definitely a southern thing. Personally, I was not impressed...but back then I was a Hellman's fan. Now that they've changed their recipe...meh.
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • Terrebandit
    Terrebandit Posts: 1,750
    I'm going to give this a whirl. Thanks.
    Dave - Austin, TX
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  • GlennM
    GlennM Posts: 1,449
    Let's see if Ron wakes up today? I sure hope so!
    In the bush just East of Cambridge,Ontario 
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  • dldawes1
    dldawes1 Posts: 2,208
    @RRP...Great looking ribs Bro. !!!!!!!

    I've also heard a lot about using Mayo, here on the forum, but have never tried it. 

    Sooooo many tricks !!!!!!!!!

    Now I have to give it a shot soon...hopefully later this week. 

    Thanks for getting us started !!

    Donnie

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • Phatchris
    Phatchris Posts: 1,726
    The best rib place in my hood used margarine instead of mustard... Unfortunately Uncle Pete in no longer with us.... RIP Uncle Pete
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  • tulocay
    tulocay Posts: 1,737
    Great report. So you put the mayo on top of the rub?
    LBGE, Marietta, GA
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  • RRP
    RRP Posts: 26,455
    tulocay said:
    Great report. So you put the mayo on top of the rub?

    good morning! Guess I lived to play another day! I have always been one to put the salt and the rub directly on the meat and then the mustard or in this case last night mayo goes on top. I also always dust with a little more rub.
    Re-gasketing the USA one yard at a time 
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  • SkinnyV
    SkinnyV Posts: 3,404
    Glad it worked, personally I could never do this....the interwebs are a crazy place.
    Seattle, WA
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  • KiterTodd
    KiterTodd Posts: 2,466
    Looks great, RRP.  I'm going to try this the next time I make ribs.  Confused on one point...

    You put mustard on the bone side and mayo on the meat side?   Why not a full commitment on the mayo, or did you do both on all sides.  :-?
    LBGE/Maryland
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  • RRP
    RRP Posts: 26,455
    KiterTodd said:
    Looks great, RRP.  I'm going to try this the next time I make ribs.  Confused on one point...

    You put mustard on the bone side and mayo on the meat side?   Why not a full commitment on the mayo, or did you do both on all sides.  :-?

    Thanks! You read it right...when I was preparing the bone side I was still thinking whether or not I was going to try the mayo...so since the bone side has so little meat anyway I went ahead and spread on some mustard strictly as a binder. OTOH on the meat side I used mayo and like I said I probably spread about 4 heaping Tablespoons on the entire rack. They were pinkish white in color and not caked on mayo.
    Re-gasketing the USA one yard at a time 
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  • Terrebandit
    Terrebandit Posts: 1,750
    I wonder if miracle whip would work in liu of real mayo?
    Dave - Austin, TX
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  • RRP
    RRP Posts: 26,455
    edited November 2014
    Terrebandit said:
    I wonder if miracle whip would work in liu of real mayo?

    well, last night one of the first to respond was @tcracing who said he uses MW on all his pork and "everyone loves it". I suppose the key is to study the ingredients in both products and then make a choice or just try a side by side test. Either way I don't believe the normal taste you expect to find with either mayo or miracle whip with be there after the transition from the heat. That make sense?
    Re-gasketing the USA one yard at a time 
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  • Mickey
    Mickey Posts: 19,768
    Yep. Will do this on the next rack. Thanks. When are we going to meet up?
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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