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a tip of the cap to carwash mike...

texasAUtigertexasAUtiger Posts: 154
edited 4:39AM in EggHead Forum
maybe you recall I did ribs 2 different times (my only 2 times on the BGE to that point) using your recipe and reported my results here. The first time I think I pulled them off too soon (my lack of experience there) but the second time I followed the times and temps exactly but the ribs came out with a really overly black crust and tasted accordingly.

Someone suggested I calibrate by dome thermometer---which was only about a month old at the time---but sure enough it was 40 degrees off and I was cooking way too hot!

Well I finally got around to doing cook #3 with the ribs using carwash mike's recipe to the letter and let me say they came out great! The outer skin was a nice reddish-brown (no sauce) instead of the crusty black and the meat was tender and delicious. The smaller rack went about 5 hrs while the larger one went about 5.5 or so.

Thanks and let this be a lesson to others: calibrate your thermometers! (And defer to mike on the rib recipes!)

Thanks, mike!


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