Car Wash Mike Ribs attempt

chumdog

I never had the oportunity to talk or chat with CWM in this forum and from what I have heard, this is my loss. I have had my egg for a few days and have been taking baby steps. Today I tried my first attemot at ribs. From what I have heard, CWM's ribs are the ones to go with. I should preface this by saying that I am a total novice to this. I had two racks of baby backs that were frozen for about a week and a half and then thawed for two days. I followed everything to a T. The only problem I had was getting the temps to around 225 in the 3rd hour. I battled it a little and it hovered around 250-275. The ribs were delicious, however, they were a little "chewy" for lack of a better term. They seemed to be moist enough and had a great taste, but the consistency was just not what I thought they should be. Unfortunately for my mommma, the chicken I cooked after the ribs were good enough to be considered "slap yo mamma". Thanks in advance guys!!

AZRP

I'm guessing you may have taken them off a little early, but keep trying and you'll be amazed at the results. -RP

Jeffersonian

Mine were the same way, but still really tasty. I regret not doing babybacks sooner. I've had some really lousy BBs at 'cue shacks around town, and just assumed that they weren't as good as my beloved spares. Following Mike's method convinced me otherwise.

eenie meenie

chumdog, perhaps you can better tell if your ribs are done by performing the 'bend' test. Pick your slab of ribs up with tongs in the middle. When they bend approximately 90 degrees the ribs should be done. You will also see white bone exposure.

Here's a photo of the bend test:

Little Steven

Damn Rebecca,

Saw the name and for a moment I thought he was back. Sucks so bad. :(

Steve

eenie meenie

It certainly does Steven.

BTW, there should soon be a package at that screwy Canadian post office of yours, lol.

Little Steven

Whatever it is I owe you darlin'. Love ya.

Steve