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The Best Ribs Made Yet

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Comments

  • I've got my first attempt at baby backs on my large Egg right now. I'm using Mike's approach with one modification. I've included a layer of brown sugar on top of the initial Dizzy Dust rub.

    My new DigiQ Dx2 is doing an awesome job of holding the temp right at 225.

    I'll be 'spritzing' on the hour with a mix of apple juice/apple cider, and then finally applying Bone Suckin Sauce.

    Will report back with results!

    Tom
  • eggoeggo Posts: 485
    I have used apple juice with BBs with excellent results. Tried apple cider and didn't turn out  as good. Don't know what might make a difference. I won't use cider again.
    Eggo in N. MS
  • ShadowNickShadowNick Posts: 519
    I've had excellent results with spicy brown mustard and Emeril's rib rub, no apple juice, no sauce for 5 hours @ about 250
    Chicago, Illinois
  • Randy1Randy1 Posts: 374
    I have used apple juice with BBs with excellent results. Tried apple cider and didn't turn out  as good. Don't know what might make a difference. I won't use cider again.

    I have used a 50/50 mix of apple cider vinegar and apple juice from the Car Wash Mikes method. This did a great job. Also, if you like sticky and sweet, put some Blues Hog sauce on them.
    Maumelle, Arkansas
  • Just finished dinner. BOOYAH ! For my first time ever doing ribs, Mike's recipe was executed to great success! My wife gave them an A-. The only problem I need to solve for is overcooking at the narrow ends of the ribs.

    I did them on the main grill rack, with the platesetter and a drip pan with 3 cups of water in it. I noticed that all of the water was gone, not sure how fast that happened.

    May get a v-rack for next attempt.

    Overall...thrilled with how they turned out. The meat was just shy of fall of the bone on 85% of the ribs.

    Tom
  • Randy1Randy1 Posts: 374

    Sounds great!  I noticed a difference with a rack, so I would recommend it. Maybe get an A+ next time.

    Maumelle, Arkansas
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