Saturday Ribs

corb69

Trying some baby back ribs today. I've got them seasoned with some Dizzy Pig Original.

corb69

Using Ozark Apple Wood Chips for smoke flavor

Chris_Wang

Interesting way to use the V-rack. Nice. Any reason why doing it like that instead of cutting the slabs in half and lining them up? I guess the bend test stays in play...

corb69

Chris, No reason. I guess I'm being lazy. I'll probably go ahead and cut them when I spritz an hour from now.

Chris_Wang

Honestly, unless one of the vets chime in otherwise, I like what you've got going. Are you gonna wrap or just go a straight through with some periodic spritzing?

corb69

I'm going straight through with hourly spritzing. I'm basically following Car Wash Mike's recipe. I didn't care for the soggy texture when I wrapped last time. I'm experimenting.

Chris_Wang

Again, the vets may chime in, but I don't see any reason to cut in half. I have learned something new today. Thanks!

SGH

There is no reason to cut them in half if they fit. As to the mushy ribs if the foiling is not timed perfect the texture will certainly change for the worse. I have all but got away from foiling except for a few limited applications where it is a must to achieve a particular outcome. I certainly still tent quiet a bit but that's totally different. Your ribs look great! Enjoy my friend.

corb69

Getting close

stevethegreat

looking good.  I was actually planning on doing 2 racks of ribs tomorrow with the Car Wash Mike Method. You going to sauce them and put them back on for a bit?

Randy1

@corb69 sooo.....how did the turn out? They look great. Carwash Mike's method is what I follow.

corb69

Steve, I sauced them with some Rendezvous BBQ Sauce at the end.

corb69

Randy1 said:

@corb69 sooo.....how did the turn out? They look great. Carwash Mike's method is what I follow.

Randy, they turned out great. I went for 5 1/2 hours but I think I could have gone longer.

corb69

Good, but still room for improvement.

Randy1

They are my family's favorite meal. Before I discovered "Carwash Mike's" method I almost gave up on them!

stevethegreat

@corb69: they look good! what would you do different for next time?

Judy Mayberry

No one believes turbo ribs are terrific until they try it once. Babybacks take 2 hours or so at 350°, no mustard, no spritzing, no mopping, no foiling, no peeking necessary. Well, who can resist peeking. 

Sauce at the end if you want.

Absolutely delicious.