Babies and Mayo

[RonB]

Thanx for doin' this.

[kmhfive]

Glad you tried this experiment. It added to my knowledge of BBQ! But in either case, I'd eat those ribs! Great job.

[IdahoSmoked]

Thanks, and they do look gooood!

They were! About as good as a dry-rub run gets! I've been making a lot of dry-rub ribs lately, so this weekend (13 people coming over), I'm going to make 6 racks of Memphis-ish wet-ish ribs. I'm going to use Meathead's Memphis Dust for the rub, but his classic KC BBQ sauce ... spiked up a bit with my mexican pepper blend... sweetish ribs, sweet/hot KC sauce. Also hot-n-fast BBQ'ing 3 chickens with a garlic-rosemary marinade and a touch of Slap Ya Mama cajun spice... one of our favorite combos.

Brian

[IdahoSmoked]

Thanks for all the feedback! Our big BBQ weekend went super well too, everyone wanting to know how I made such good ribs and chicken.... sent them home with leftovers too. NOT bragging ... just expressing happiness that I think I'm finally getting dialed in on this stuff. I've only been doing low-n-slow for about 2 years, 1 year with the WSM.... totally happy with the WSM too.

Brian

[bten]

Great experiment!

[allsid]

I have done beef ribs with mayo and they were fantastic.

[Baker Dan]

I use 1 part mayo to 2parts dijon. Salt and light rub and then the mayo blend then more rub on top of the blend.