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First attempt at "Car Wash Mike's" Ribs
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Monty77
Posts: 667
Hey everyone, I have seen this version of baby backs mentioned a lot on this forum and decided to give it a go today. I have always been a 3-1-1 guy and have had varied degrees of success, but this concept seems intriguing. Any tips or secrets other than what is posted on this website I should be aware of?
I just entered hour number two and have followed the recipe to the letter this far, Egg is holding at 225*, cherry wood is smelling great and ribs are starting to brown up nicely! I have applied the 50/50 mix of Cider Vinegar and Apple juice once so far.
Any feedback or tips are appreciated
Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/
https://www.flickr.com/photos/monty77/
Comments
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Even though there are no pictures, I'm compelled to say "excellent"!Flint, Michigan
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This is 2.5 hours into the cook, Temp is going to go up to 250 very shortly! I make ribs quite often, just never tried this method. The smell of ribs cooking on the egg is so intoxicating!Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
I would say Egg-cellent! LOLFred19Flintstone said:Even though there are no pictures, I'm compelled to say "excellent"!Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
I gotta say, Ribs turned out terrific and very tender! Unfortunately no leftovers!Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Eggcellent indeed.Green egg, dead animal and alcohol. The "Boro".. TN
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