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3-1-1 or Carwash Mike Method?

Davey CockettDavey Cockett Posts: 4
edited November 2011 in EGGtoberfest
Please excuse my stupidity. I saw reference to the above methods for cooking baby back ribs, but don't know what either means. Any help would be appreciated and/or other recommendations for cooking BB ribs.

Thanks,

Davey
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Comments

  • gerhardkgerhardk Posts: 809
    Three hours on the grill bone side down, 1 hour in foil meat side down add a liquid beer or apple juice and then 1 hour out of the foil bone side down.  Pretty much guarantees tender juicy ribs.

    Gerhard
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  • At what temperature?
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  • gerhardkgerhardk Posts: 809
    I try two hold the dome at 250º

    Gerhard
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  • I think a 3-1-1 might be more suitable to spares. For baby backs, I normally do 2-1-1 or 2-1-0.5


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  • Oh, and that's with the dome kept 250 - 275 range.
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  • SqueezySqueezy Posts: 1,101
    On an egg you can skip the foil and have great results!
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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  • DavekatzDavekatz Posts: 761
    There are lots of good ways to do ribs.

    CWM's method is basically 250°F for 5 hours, flipping once, and misting every hour: http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html. Follow the tutorial and it's hard not to make good ribs.They end up tender, but not falling apart. You bite them, not fight them.

    3-2-1 is for spareribs. Use 2-1-1 for baby backs. Either way, the first number is how long the ribs are smoked unwrapped. The second number is how long they are cooked after being wrapped in foil. The final number is how long they are finished unwrapped: http://www.food-fire.com/index.php/2008/08/03/2-1-1-baby-back-ribs/. Foiling is a little more work, but it cuts cooking time and gives you a more fall-off-the-bone rib.  

    Lately I've been doing a lot of "express ribs." Basically 1.5-1-.75 at 350°F and having good results: http://www.food-fire.com/index.php/2011/06/09/express-ribs/.  

    No matter which way you go, keep these things in mind:
    • Looking is not cooking - keep the lid closed or you lengthen the cooking time and can dry out the ribs.
    • Moisture is your friend - the Egg is a moist cooking environment, but it doesn't hurt to add more moisture by misting, adding water to your drip pan, or foiling.
    • Done is tender - tough ribs are usually underdone. When ribs are done a slab will bend and start to crack when you pick up one end with a pair of tongs. The meat will also have pulled back from the bones and if you pull on a bone the meat will tear easily.
    Happy egging!

    image
    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
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  • Thanks to everyone. Much appreciated!
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  • You can salt and pepper, cook at 250-275, flip the last thirty minutes (depending on how much crust you want to top) and eat.  Simple and very tasty.  Sometimes, you can oversimplify cooking ribs.  This pertains mostly to baby back.  Don't over cook or undercook, and they will be heavenly.  


    Paul
    thebearditspeaks.com. Go there. I write it.
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  • I have been an Egg owner for about a month now.  I used the CWM method last weekend on two slabs of baby back ribs (first ribs I've cooked on the egg).  Everyone, including my Dad, whom has been an Egg owner for probably 15 years, agreed that they were excellent.  Turkey breast is on the menu for this weekend!
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