today's cook questions

DIAD · March 2014

Good morning everyone!
Today I am cooking a rack of baby backs, 2 spatchcock chickens, corn on the cob, asparagus and sweet potatoes. The ribs are rubbed in the fridge and the chickens are spatchcocked drying in the fridge as well. I am doing one chicken with DP Shakin the tree (first time using) and the other will be a wet tequila/lime/cilantro/EVOO/garlic/onion/jalapeno marinade.

Questions:
1. I have not had success making ribs yet. I have used car wash mikes recipe two times and they just weren't where I wanted them. Should I try the 3-2-1 method so that I can get more tender? Should I try raising the grid temp to 250-275 for about 4-5hours? I plan on using my AR.
2. Once the ribs are done I plan on cranking the egg up to 400 and putting the chickens on raised direct for about an hour. Thoughts?
3. Any good sweet potato recipes?

Thanks everyone!

Mattman3969 · March 2014

My best ribs have always been "turbo" style at 350* and no foil It usually takes about 1 3/4hr. Rub em,put on the stabilized egg at 350 and don't open the dome for at least 1 1/2 hrs, and only then if you are going to sauce. At the 1 3/4hr mark give them the bend test, once they will bend to 90* pull em off the egg. @Mickey‌ does them very similar to this if you want to search and see his pics. And you chicken plan sound good

hapster · March 2014

+1 on above... Best results I've had with ribs as well

Mickey · March 2014

Turbo

gdenby · March 2014

I take it from you post that your grid temp was lower than 250-275F. If so, the ribs were probably undercooked. At 250-275, most slabs of spares take at least 5 hours, sometimes 6, and people have said they have gone as long as 7, and were fine.

They should pass the bend test before serving, no matter what temp you cook them at.

I did something for Christmas dinner that worked pretty well. After cooking the sweet potatoes, I mashed them w. some heavy cream, a dash of nutmeg and cinnamon and a little maple syrup. Then I placed the mashed sweets on slices of tart Granny Smith apples, and baked more till the apples became a little tender. Everyone liked the way the tart apple flavor complimented the sweet and gooey tatoe mash.

billyray · March 2014

I’ve spent the last 2-1/2 years trying every recipe for babybacks that has been posted. From Car Wash Mikes 3-2-1, with every time variation imaginable, foiling sometimes and not foiling others, to Mickey’s turbo’s @ 350 indirect for 1hour 40 minutes and no looking, unless to sauce. Most all had good results, except the longer cook times in the foil, they were mushy. Decided to go back to my pre-egg days and see if my old gasser method would work on the egg.

Did them at 350 raised DIRECT. 30 minutes bone side down, flip for 10 minutes, then flip back to the bone side down and sauce for 20 minutes. 1 hour total cook time. These were as good as any I’ve done the other ways and a lot faster, cooking raised direct was a key. I’d call them “super turbo”.

The next day I tried it with St. Louis style ribs and went 1 hour 20 minutes to great ribs. The pics are of the babybacks. If you’re in a hurry, or decide at the last minute you want ribs and don’t want to wait 4 to 5 hours, give this a try.

JRWhitee · March 2014

I have had good luck with 3-1-1 method, 3-2-1 is a little too mushy for me I go with a dome temp at 250 - 270.

jlsm · March 2014

I hesitate to do the raised direct because of burning fat. Any trouble with an off taste?

Terrebandit · March 2014

I like mine to be a near fall-off-the-bone, texture. The only way I see to do that is with foil, and on a low and slow cook. I usually give a good 3 hours at 225-250, then wrap them for another two hours. After that, I put the back on unfoiled with a good glaze on top for about 45 minutes. Yeah, there are faster ways to cook them, but you might as well just do them in the oven if you do that, IMO.

billyray · March 2014

@ jlsm No trouble with any off taste.

Terrebandit If you like them fall off the bone, then foiling is the way to go. I like mine with a little tug on the bite. I get a good smoke flavor on the egg as apposed to the oven. There's a time and place for the different methods.

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