Like many of you I like to take full advantage of the weekend and plan a fun meal for friends and family. Even after big cooks for Mardi Gras and Valentines day this past week we decided it had been long enough and it was time for some ribs!
Like most eggheads I went to the pantry to decide what rub to throw on the ribs:
We decided to do some Car Wash Mike's Baby Back Rib Class
and use Dizzy Pig Dizzy Dust
. This method is close to our normal one but we decided to go the whole way and follow his guidelines. Carwash Mike was a Egghead that was known for his ribs, unfortunately he isn't with us anymore. I never got the privilege to meet him, but his rib method lives on in his name!
After a run to sams on friday we were ready to go.
The membrane was pulled off of the bone side and the Dizzy Dust was rubbed in.
On the meat side we put on mustard and then used the Dizzy Dust per CarWash Mike
Once the egg was stabilized at 225° using the DigiQ we threw in some apple and cherry wood chips, about a large handful of each and mixed it into the lump.
Plate setter legs up with a drip rack underneath then the grid and the ribs start out on the rib rack.
After the 1st hour the ribs get a spritz of Apple Juice and continue every hour until done.
Time to sit down on the porch and just enjoy the smell of the egg doing its magic. We just got the fountain to the left of the pergola last week and think it fits in nicely with the BBQ / Patio area.
Here is a peek while spritzing at the 2 hour mark.
First the bacon
Then the peppers and onions
Mix in the rest of ingredients and let it get happy.
It was almost the 3 hour mark and we wanted to toss in a turkey breast for lunches next week. We went with Tony Chachere's injectables butter and Dizzy Pig Shakin' the Tree
Now it was time to put on the top tier in the swing rack and spritz the ribs in apple juice again.
3 hours bumped temp up to 300°
It still fits with the rib rack! woohoo!
At 3 1/2 hours into the cook we took the ribs out of the rack and laid them down on the grid bone side up.
Then at the 4 hour mark we flipped the ribs over and glazed them with Head Country
It got dark, so I had to use the flash for this picture but they were looking perfect!
They turned out great, had a nice smoke ring, and were still moist! Halfway through my meal I heard the DigiQ beeping and pulled the turkey off at 162° It was just under two hours on the top of the swing rack.
Plated with some red skin potato salad and macaroni salad.
These were the best ones yet and we will be making these again! I think CarWash Mike was looking down on us with a smile today!