Friday night baby back BEEF ribs with mayo slather

allsid · January 2015

I think it was @RRP who had been doing ribs with mayo. I grabbed a rack of baby back BEEF ribs at wally world recently and figured I would give it a shot. Interesting thing was that I had some kind of a latin style "condiment" I had recently created elapsing in the fridge which gave me the idea to put the two together.

One of the racks was a wicked challenge to peel the membrane off. The other was not so bad. I rubbed the two with a garlicky salt local favorite called Alpine Touch and Code3Spices as a base layer.

I mixed about a cup of mayo with my latin "condiment" that was a puree of sweet onion, jalapeño, garlic, green onion, Worcestershire, Sriracha, cilantro, and maybe some things I forgot. So I had a green, spicy, mayo based sauce that I started by painting on the bottoms of the beef ribs.

Stabilized at about 275F with a hunk of local plum wood in the lump

Ever since I took a class on competition BBQ, I have been subscribing to the method of PS legs up, and a substantial water bath (2.5 liters) underneath. I had already seasoned and slathered the bottom of the rib racks and placed them on the grate.

Seasoned and slathered one and then the other

Then rub on top-

Was about way to cold to be hanging around outside-

First good, long look, about 3 hours

about 45 min later-

Significant 30 ++ % meat recession tells me it is time to indulge-

I HATED beef ribs not that long ago. I keep experimenting, and when I treat them like pork they are so fun and fantastic! This mayo thing is a thing of beauty. It is a wonderful blank canvas to pair flavors with and add another dimension to your slow and low.

Cheers-

RRP · January 2015

Thank you for the tip of the hat! I normally tell people to only smear on mayo - not apply it that heavy, but if that thickness worked for you then I say MORE POWER to you!

allsid · January 2015

Hey Ron-

It was surprisingly thin based on the "condiment" it was thinned with. I think thinning it out to a paintable thickness is optimal.

Kudos to you-

^:)^

AUCE · January 2015

I wonder what a brisket would do with a mayo slathering. I ALWAYS grease up.an oven baked Gobbler and it's the bomb. Haven't tried mayo on the xl ....yet =D> nice job look outstanding

johnmitchell · January 2015

Great post..Brave man for slathering the ribs with some kind of a "Latin style condiment" you found lurking at the back of the fridge which had almost expired.. Those are some Awesome looking ribs..I have also started using mayo on my Beef ribs thanks to Ron.. =D>

VooDuuChild · January 2015

Ok...now I am going to have to see what the mayo is all about...never tried it before, but dang it...it's game on! Those look delish

RRP · January 2015

VooDuuChild said:

Ok...now I am going to have to see what the mayo is all about...never tried it before, but dang it...it's game on! Those look delish

Just remember to smear on the mayo, don't go heavy like frosting on a cake!

Jeepster47 · January 2015

@VooDuuChild ... the word smear has different connotations to different folks. My first "smear" was more like cake frosting ... had to scrape some off after the cook. So, go very lightly ... you just want enough to "hold" the rub to the meat.

Also, Dukes seems to be the mayo of choice for several folks ... my son pointed out that sugar wasn't listed in the ingredients ... that's a plus since sugar burns at a low temp.

allsid · January 2015

If you check out the first picture of the bottoms getting smeared you can see it was pretty loose. Just came to me that the condiment was based on BF's fresno butter recipe but I also added fresh lime juice, and OJ as well. Here is his ingredients for the condiment:

1 1/2 cups freshly squeezed lemon juice
1 teaspoon clover honey
2 sticks unsalted butter, softened
2 teaspoons finely grated lemon zest
3 red Fresno chiles, grilled, seeded and finely diced
Kosher salt and freshly grounded black pepper

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/grilled-lobster-tails-with-lemon-red-fresno-butter-recipe.html?oc=linkback

Tinyfish · January 2015

Back to the store again, now for beef ribs and mayo....As always the more I read the more I want.

lousubcap · January 2015

Gotta admit that when the "Dukes" thread made its first lap I did buy some. And since that was a few weeks ago, forgot I had it in-house. So today, beef back ribs w/o the smear. Oh well, smells like a winner-

allsid · January 2015

those things look amazing @lousubcap!

Friday night baby back BEEF ribs with mayo slather

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