Friday St. Louis ribs

[RHEINLEIN]

St. Louis ribs:
Prep: Light mayo binder, Salt, Pepper, garlic powder and ultra lite sprinkle of paprika on top.

Protein:Super market slab of St. Louis ribs ($11).

Pellets: Cookin’ Pellets hickory.
The cook: 235 degrees 5 hours, drizzled with pineapple juice every 45 -60 mins.
Wrapped in foil 1 hour, unwrapped and on the grates 30 mins.
Wrapped in foil again and in the oven 30 mins @170 while I prepped the sides.

Somehow now my rib regime, We we’re that happy.

 

[Buttah Butts]

Looks good.

 

[Dr.Floyd]

Looks like they came out really good!

 

[Pacman]

Looks great. In all of my years I've never heard of mayo used as a binder, but I can't argue with success,

 

[DesertRat]

I recently heard someone say they sometimes used to mayonnaise, probably heard it on a video. But I use a fairly expensive mayonnaise so I won't be using that. Instead, I go for the cheapest mustard I can find on the Shelf. We use a brand name, usually French's, for our hamburgers and dogs. Maybe I'll try my wife's Miracle Whip sometime.

 

[Motodad1776]

I have pretty much stopped using any binders, more smoke penetration into the meat and honestly haven't had any issues with keeping rubs adhering to the meat.

 

[RHEINLEIN]

I recently heard someone say they sometimes used to mayonnaise, probably heard it on a video. But I use a fairly expensive mayonnaise so I won't be using that. Instead, I go for the cheapest mustard I can find on the Shelf. We use a brand name, usually French's, for our hamburgers and dogs. Maybe I'll try my wife's Miracle Whip sometime.

Hellmann’s for me.