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Talk me straight, or at least sideways

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eggteeth
eggteeth Posts: 52
edited August 2012 in EggHead Forum
I'm a newer egger, but I've noticed something.  The cooks i do, ribs and shoulder so far, that I never even open the egg (no wrapping, foil, spritzing, mopping) have by far turned out the best.  This beast hold in moisture so well.  Am I missing something or doing something wrong?  It can't be this easy, can it?
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  • dlk7
    dlk7 Posts: 1,053
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    You will find several hundred different opinions on this.  You think it is good without?  Follow Car Wash Mike's ribs exactly and you will taste the difference.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

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  • Brownie
    Brownie Posts: 1,023
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    It is my friend. It is.
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  • Duganboy
    Duganboy Posts: 1,118
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    You will find several hundred different opinions on this.  You think it is good without?  Follow Car Wash Mike's ribs exactly and you will taste the difference.
    And a differing opinion.  I think ribs are much better that are not foiled and "steamed".  Doesn't make either of us right or wrong, one of the great things about Q.
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  • lousubcap
    lousubcap Posts: 32,385
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    As mentioned above-all a matter of preference-but once I do the prep work, as soon as it goes on the BGE I'm a minimalist, much like you describe.  That's not to say there aren't  better ways but I put the effort into getting it ready, then time for the supervisory role and adult beverages.  That route can be quite a challenge with sustained low&slows. :)>-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Daveh1976
    Daveh1976 Posts: 62
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    When it comes to shoulders, if your looking, it aint cooking.
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  • Outcast
    Outcast Posts: 112
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    Hey, if you like it, then you aint doing it wrong.  Who cares what methods you use as long as the end product is to your liking. 

    That being said, I love all the variations and ideas I see on the forum.  I like to try new things and so far I haven't been disappointed. 
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  • dlk7
    dlk7 Posts: 1,053
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    You will find several hundred different opinions on this.  You think it is good without?  Follow Car Wash Mike's ribs exactly and you will taste the difference.
    And a differing opinion.  I think ribs are much better that are not foiled and "steamed".  Doesn't make either of us right or wrong, one of the great things about Q.
    That's why I like car wash mike's recipe - very low 200 to 225 for the first 3 hours and no foil.  The apple juice and applecider vinegar mist every hour makes them awesome.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
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    It's gotten very hard to go out to eat at the local-yokel restaurants when for a quarter of the price and not too much effort you can make your own on the BGE that's ten times better!
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