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Labor Day Ribs

BuxwheatBuxwheat Posts: 727
edited September 2011 in EggHead Forum
Wow! First time I've been on the Forum since the 'New Look'. Gonna take me a while to figure it all out. Anyway...

Got three slabs of of ribs going now. Doing them "Car Wash Mike" style. On at 2:30, hoping to be done ~ 6:30-7:30. Uing Elder Ward's Butt Rub. Tried lighting the Egg differently today, went w/ the Oil and Napkin technique. Didn't catch the Wicked Good lump well so I threw a couple of handfuls of apple chips all over and hit 'em w/ MAPP gas for about 30 seconds. They caught quickly and got the lump going. I guess it's a lot like using some kindling wood. I had a bag of chips left over when I couldn't find any apple chunks, so I don't feel like I wasted them since I prefer chunks. Dome right at 200° and I will start misting them w/ the apple cider vinegar/apple cider mixture after an hour. For sauce I have a pot of Elder Ward's Western North Carolina (Piedmont) Style Sauce (Red Sauce) simmering on the stove. Love that stuff. While the Egg does its thing, I will probably make up a pot of marinara sauce from the Roma tomatoes I have growing (and are now starting to take over my refrigerator) and freeze it for future use. Pics to follow. Too big of a hurry to get them on to shoot the raws.


  • SpoonSpoon Posts: 328
    I was raised on NC BBQ and love both eastern and western style sauces, but have never tried either on ribs- just pulled pork. I would imagin wester would be pretty good on ribs. Where the pics? I was looking forward to seeing the finished results.

    "Pork so tender you can pull it with a spoon." ~Spoon
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