What to put in the smoker this weekend?

[BigDee]

The only suggestion i'd change from his very good one is, try mayo instead of butter. You'll get a slightly crispier skin that doesn't get rubbery a day or two after. That's if there's any skin left

I?ve heard this from many people but I loathe mayo so I refuse to do it.


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[Great-Kazoo]

I?ve heard this from many people but I loathe mayo so I refuse to do it.


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Not only do i loathe mayo, mustard falls under the same banner. BUT......................A well versed / experienced chef said go ahead try it and tell me what you think.
The mayo like mustard as a base works very well for that binder to adhere your dry seasonings. When it's ready to serve one would not believe, unless you mentioned it, you used mayo to get that crisp skin. Same for mustard on say ribs, brisket etc. That mayo or mustard flavor for some reason doesn't exist on the finished product.




Speaking of i threw a slab of st loius style pork ribs on around 11. finally foil wrapped about 45 min ago. Will open and sauce around 5:30