Had a friend in town and decided to make BBQ short notice. The only thing I could think of to smoke in our timeframe was ribs—but I also noticed that our local store had started carrying Cupie Mayo and Furikake. In an attempt to use it I came up with this ad hoc dish. Did a rapid marinade of baby backs in bourbon barrel aged Shoyu, grated ginger, rice wine vinegar, and mirin. Sprayed ribs with Mirin/rice wine vinegar while smoking with hickory and post oak. Wrapped ribs at 2.5 hours, pulled when tender. Placed ribs on a toasted brioche bun, covered with spicy Bachan’s BBQ sauce. Sautéed some chips with furikake for a textural contrast. Topped with green onions and Cupie.

Overall pretty good. Would’ve topped with an Asian slaw next time, but was working mostly with ingredients I had at home.