I cooked my first ribs yesterday in my egg
following the Car Wash Mike technique (5-5.5 hours at 225 F). I didn't have a rib rack and cooked on the
grill, bone side down. The ribs were ok
but not nearly as tender as I had hoped.
The thick pieces were almost rubbery and tough. Did I cook too long or not long enough? I've only had my egg a few weeks and
everything I have cooked has been great, except these ribs. I am not only new to the BGE but new to cooking. Up until 2 weeks ago, I had not been inside a grocery store in years! Obviously, being a rooking, I'm probably doing something screwy with the ribs. Any suggestions?