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Duke Mayonnaise Ribs. Inspired by RRP.

SGH
SGH Posts: 28,988
in EggHead Forum
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.

imageimageimageimageimageimageimageimageimageimageimageimage

Location- Just "this side" of Biloxi, Ms.

Status- Standing by.

The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • RRP
    RRP Posts: 26,451
    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!
    Re-gasketing the USA one yard at a time 
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  • nolaegghead
    nolaegghead Posts: 42,109
    Most of fat in the mayo will render out, and it will probably take some of the seasoning with it. 
    ______________________________________________
    I love lamp..
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  • Jeepster47
    Jeepster47 Posts: 3,827
    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.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • tarheelmatt
    tarheelmatt Posts: 9,867
    I would expect a southerner to lay it on thicker than the northerners. :D
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
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  • SGH
    SGH Posts: 28,988
    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. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,988
    tarheelmatt said:
    I would expect a southerner to lay it on thicker than the northerners. :D
    Tell'em brother ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • grege345
    grege345 Posts: 3,515
    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
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • SGH
    SGH Posts: 28,988
    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.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Jeepster47
    Jeepster47 Posts: 3,827
    tarheelmatt said:
    I would expect a southerner to lay it on thicker than the northerners. :D
    That's a given, but I thought we were talking about mayo!

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • RRP
    RRP Posts: 26,451
    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!
    Re-gasketing the USA one yard at a time 
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  • RRP
    RRP Posts: 26,451
    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! 
    Re-gasketing the USA one yard at a time 
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  • SGH
    SGH Posts: 28,988
    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.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • caliking
    caliking Posts: 19,780

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

    I kid. Waiting for the done pics.


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • piney
    piney Posts: 1,478
    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
    Lenoir, N.C.
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  • Carolina Q
    Carolina Q Posts: 14,831
    Jeepster47 said:
    tarheelmatt said:
    I would expect a southerner to lay it on thicker than the northerners. :D
    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 hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • SGH
    SGH Posts: 28,988
    Time to eat.
    imageimage

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Phatchris
    Phatchris Posts: 1,726
    I did some BB's with Hellmans and yardbird and they kicked a$$
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  • nolaegghead
    nolaegghead Posts: 42,109
    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?
    ______________________________________________
    I love lamp..
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  • grege345
    grege345 Posts: 3,515
    I just wanted to try dukes with a potato salad but maybe I should have been more specific
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • AUCE
    AUCE Posts: 890
    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

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • SGH
    SGH Posts: 28,988
    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.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • tarheelmatt
    tarheelmatt Posts: 9,867
    Carolina Q said:


    Jeepster47 said:


    tarheelmatt said:

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

    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.
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • nolaegghead
    nolaegghead Posts: 42,109
    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.
    ______________________________________________
    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,109
    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.
    ______________________________________________
    I love lamp..
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  • Terrebandit
    Terrebandit Posts: 1,750
    Why not put the seasoning on before the mayo?
    Dave - Austin, TX
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  • SGH
    SGH Posts: 28,988
    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.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,988
    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. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Mattman3969
    Mattman3969 Posts: 10,458
    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.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SGH
    SGH Posts: 28,988
    A small piece of carrot cake for dessert.
    imageimage

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • RRP
    RRP Posts: 26,451
    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?
    Re-gasketing the USA one yard at a time 
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