My First Spare Rib Attempt - Car Wash Mike Method (Pic heavy)

HofstraJet

Today is my first ever attempt at ribs in any form. Car Wash Mike's method seems like a great easy way to start so here we go. I'm using spare ribs instead of baby back so cooking time will be longer.

The Ribs



I had to split the racks as they were too big for the large and unwieldy to deal with. Hope that doesn't screw things up. 

So here we go. Dizzy Dust on the bottom...



mustard on the top (I hate yellow mustard so this was tough to accept, but since there is no flavor added...)...



more Dizzy Dust (I now see why they sell rubs in 5 lb bags)...



cleaned out the pit...



got my CGS smoking woods ready (glad I bought them when I got my AR) ...






stabilized the egg at 225 (thermometer is rotated so I can monitor temp from inside house - I put target temp at 12:00 so it's easy to see where I am), PS and drip pan on the Woo2 with CI grid, and then added wood to start the 30 minute pre-smoke and off it goes (held my hand over the smoke and it was delicious)...



Ribs go on shortly. Will update throughout the day.

wbradking

Sounds like you have it under control. I'm doing ribs myself today. Good luck!

HofstraJet

First problem of the day: half racks are too short to be supported by my inverted v-rack (using an old one from a roaster)!  Thankfully, I had a smaller rack from another roasting pan which seems to be holding them up.

Are they supposed to flop like that?



Second possible problem: smoke is coming out of the vent where I have the CyberQ fan installed. Is that normal? Daisy wheel is on top with petals barely open.

HofstraJet

Well, now that the smoke subsided out of the top, nothing else coming out of the bottom either. Holding steady at around 225.

HofstraJet

Misting is about to start (note: cider vinegar tastes terrible and shouldn't be licked off of your fingers - yuck).



Ribs are falling over each other and one is leaning on grid - hope that doesn't cause an issue.

JohnnyTarheel

Can't wait to see the finish

HofstraJet

When I open the egg, I still smell yellow mustard. Is that normal? I hate yellow mustard but read that it doesn't impart any flavor. Now I'm concerned.

Scottborasjr

You'll be fine. Only thing I'm worried about is how often you are opening the lid at that low a temperature. The mustard will disappear I promise. They will turn out fine. Guessing targeted dinner time is around 6:00?

HofstraJet

Thanks. Only opening every hour to mist - being disciplined and doing other things to distract myself. 

HofstraJet

OK - just completed the next to final mist after the bump to 250 and I learned two things.

First, the reason the egg still smells like yellow mustard is that because of the floppy ribs hanging over each other, some parts didn't get as cooked as the others and still have wet mustard on them. I rearranged the ribs to basically sit on the grid with the v-rack holding them upright (glad I have BBQ gloves - no way I could do this with tongs). Hopefully they can be fixed.

Second - the reason for the smoke coming out of the lower vent is that when misting, some of the mist falls through the egg and onto the coals and smokes up. I also noticed a few drops dripping from the vent as well. No biggie - at least I know what's happening.

In the home stretch now. Few more hours to go.

HofstraJet

Was reading some other sites on ribs and realized that I didn't trim the ribs and that's why they are so big and unruly. 

6 hours and counting.

HofstraJet

Ribs are done. You can see all of the extra meat that I failed to trim. Curious to see how it fared.




Sauced them up with Plowboys Sweet 180 and they are setting now. Had to taste test a few with my wife (the L-shaped piece at the bottom). 



Thanks to @SGH for answering some late night questions last night.

SGH

HofstraJet said:

Ribs are done. You can see all of the extra meat that I failed to trim. Curious to see how it fared.




Sauced them up with Plowboys Sweet 180 and they are setting now. Had to taste test a few with my wife (the L-shaped piece at the bottom). 



Thanks to @SGH for answering some late night questions last night.

Brother it looks fantastic!! I hope that it tastes half as good as it looks. If it does, you have a winner for sure. And my pleasure brother, always glad to help if and when I can.  

Scottborasjr

Looks good man. Hope the yellow mustard taste disappeared like I said it would. Man if I could count on my hands and feet how many times I didn't "properly" trim something I'd be good. Nicely done!!!!

Smokin_Hombre

I didn't sauce mine because everyone like the taste of the rub, they were tasting after I unwrapped to back on the grill but they were good. Those look great, awesome job!