I love to experiment...JJ's DIRECT ribs

Judy Mayberry · November 2015

I found a printout of BGE Recipes by Bill Wise (known as Wise One on the other forum) from 2001, and saw a mention of JJ having a great method for cooking ribs DIRECT. JJ was another old timer on that forum, from which I learned most of what I know about cooking on the Egg.

I tracked down JJ's method and tried it today. It's simply cooking a slab of ribs direct, not raised, at 220° for 4 hours and flipping every 45 minutes. So that's what I did. Using the KAB (grate still in the bottom of the fire bowl) seems to make it a lot easier to maintain temperature for me. Actually, they were done in about 3-1/2 hours. To make it more interesting, I clipped a thermometer to the cooking grid to see the actual temp at the cooking surface. The dome thermometer said 220° and the grid said 300+°! That's something like Turbo Ribs without the plate setter, so with Turbo Ribs at 325° the grid is a lot hotter.

I put oil on the St. Louis ribs, then "Killer Hogs THE BBQ RUB", then slathered them with mayonnaise.

Here are the pictures:

They came out DEE-LISH!

Grandson couldn't stop eating them. A wet cloth works way better than napkins.

Judy Mayberry · November 2015

I left out the picture of the finished ribs. Nice hickory smoke ring and a bit of char from the coals below...and we LOVED the char.

Image: https://us.v-cdn.net/5017260/uploads/editor/mn/vrgphbivezbe.jpg

SGH · November 2015

I like to experiment too. That's how we learn new things. I have always preferred to cook beef back ribs direct or raised direct myself. The grub looks fantastic. Solid cook.

slovelad · November 2015

do you notice a difference when using the mayo? looks delicious!

Judy Mayberry · November 2015

This is the third time I've used mayo. I think it makes a difference.

NPHuskerFL · November 2015

Looks great Ms Judy! Cool way to get what appear to be awesome results. I may try this sometime. I agree a thin coat of Duke's Mayo makes for an excellent binder. Although in theory it shouldn't make a huge difference. I too think it does. Nice job!

johnkitchens · November 2015

Those look great. I have never tried cooking them that way on my egg.

Tinyfish · November 2015

Someone looks happy.

RRP · November 2015

Judy Mayberry said:

This is the third time I've used mayo. I think it makes a difference.

Your ribs look delicious, Judy! BTW a year or two ago I caught some heat here using mayo on meats in the eggs to promote crust. My results were fine to me, but some folks piled it on and they had mixed reports, though piling it on was a run off or waste. I just kept saying spreading it thin worked for me even on the comfort hamburger! That era also lead to the brand debate between the Southern favorite of Duke's and Kraft's Mayo.

NPHuskerFL · November 2015

@RRP Duke's hands down

smokeyj · November 2015

Rib look good. I will have to try this. I love the char from direct cooking.

I been using mayo for years. Even before I got into bbqing. Always used on chicken.

My favorite is Hellman's. I finally found dukes and got to try that brand.

Judy Mayberry · November 2015

My go-to brand is Best Foods/Hellmans, as Duke's is not sold in my part of the country. I had to order it from Amazon.

KiterTodd · November 2015

Looks great! Were they tender (easy to pull off the bone)?

Hey, as long as you're not using Miracle Whip, I don't care what kind of mayo you use!!!

Judy Mayberry · November 2015

@KiterTodd: The meaty parts were moist and tender, but not pull off the bone.

My mother always used Miracle Whip, but now I can't remember what for, besides bologna sandwiches.

I love to experiment...JJ's DIRECT ribs

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