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Baby Backs are on!!!

mad max beyond eggdomemad max beyond eggdome Posts: 8,133
edited 12:56PM in EggHead Forum
thanks everyone for the good advice and tips last night . . .[p]dusted up the two racks of babybacks .. .one in back with ken stone's witchy red. in front with dizzy pig raging river[p]IMG_0580.jpg[p]little close up to wet your morning appetite. ..heeee[p]IMG_0585.jpg[p]on to the egg. . .have the guru set at 215 for the grid (dome temp is right on 225). .. drip pan on inverted plate setter. . .big chunk of cherry in there. ..
IMG_0586.jpg[p]its a beautiful morning here in virginia, sunny, crisp chill in the air and a whisp of smoke. . .now THAT"S what i'm talking about. .[p]IMG_0587.jpg[p]thanks again all ...later they'll get a spritz of apple juice or two. . .the witchy red ribs will get hit with sweet baby ray's and the raging river ribs will get bone smokin sauce .. . can't wait!![p]mad "happy on a saturday morning" max
nothing like the sweet smell


  • mad max beyond eggdome,[p]Drooool....Off to a great start!
  • mikeb6109mikeb6109 Posts: 2,067
    mad max beyond eggdome,
    looks great i just made 8 full racks a couple weeks for my staff they were good!! i did the same old mustard rub with lots of dizzy raw sugar and some other club house pork rub i got on sale plus i add one package of shake and bake bbq glaze style makes em real sticky .

  • mad max beyond eggdome,
    that looks great, max! and you were asking us.[p]you're way ahead of me... i've got a rainbow trout, pound of shrimp, and a tristan lobster tail thawing in the frige and a loaf of wheat bread thawing and rising next to the steam radiator.[p]i have two slabs of back ribs staged in the frige for tomorrow.[p]last night, i made jerk chicken drumsticks in the <font size="1">oven</font>.[p]so that's all the food groups in one weekend![p]check this out... i just ordered a change in programming on my satelite tv and i just realized i'll get the food network in highdef! giada will never look better![p]Rick's Tropical Delight
    *you gotta eat*

  • Rick's Tropical Delight,
    mornin back atya rick!! . .. man, that's some menu for the weekend. .sounds like a great seafood spread!. .. today, ribs for the army/navy game, not sure what's for dinner. .. tomorrow, got fixins for beef stew . .. its gonna be a great weekend here for egging. . clear, crisp, cool. . .i don't know, maybe a pot of chili in here somewhere for the redskins game tomorrow. ..

  • mikeb6109,
    dang, that is some stack of ribs. . .looks great!!

  • Hasenpheffer,
    thanks. ... with all the help from the forum, how could i possibly go wrong :-)

  • mad max beyond eggdome,
    Last time I made a comment about a rack that nice looking, I got slapped.[p]Mike

  • Max,
    I spray with apple juice/apple cider vinegar. It collects in the drip pan.[p]Mike

  • Car Wash Mike,
    just gave them their first spritz!!. ...they are lookin good, and smelling great. ..thanks for the help!!

  • they've been on now for 2 1/2 hours. . .had a couple of spritz's of apple juice . ..lookin good, smellin good!!![p]IMG_0588.jpg[p]IMG_0589.jpg
  • Rick's Tropical Delight,
    they would be if i wasn't using my guru, but i'm doing the guru thing today . .. so daisy wheel is completely closed, guru 10cfm fan is set at about 1/2 and i've got the grid temp on the guru set at 215. ..i have enough gaps in my old gaskets to allow for sufficient airflow when the fan pulses. . . dome temp is right around 240. ...i'm golden :-)[p]btw ...did you do those low-direct for the whole cook? long? how often did you turn em?. .. they look great. . .

  • dhuffjrdhuffjr Posts: 3,182
    mad max beyond eggdome,
    I've done ribs direct ala JJ's methods quite a few times. I flipped them ever 45-60 minutes. Turns out great. The key is keeping a low temp which if you have a low temp your not getting flames or really hot spots which burn the meat. I'm hopping Santa brings me a guru. I finally asked for one.

  • mad max beyond eggdome,
    oh yeah... guru. where should i buy a guru??[p]heheh, that was the end of a 3/1/1.5. started in a v-rack, then the foil with orange/pineapple juice mixture, then indirect on the grid for a bit, then direct for just the end for some more color. i guess that's considered playing with my food.

  • egretegret Posts: 4,063
    On raised grid?

  • WessBWessB Posts: 6,937
    mad max beyond eggdome,
    Let us know how it goes...I usually use a grid temp of 230° will be curious to see how your 215° comes out. I would expect 6 hours, maybe a tad more at your temp....Lookin good BTW...[p]Wess

  • dhuffjrdhuffjr Posts: 3,182
    No just on the standard grid. I do them indirect most of the time now.[p]Once upon a time there was no Guru or platsetters either. People started using firebricks for indirect. Someone discovered the platesetter and a ceramic store down the road I think from the old BGE HQ shipped out quite a few I'd suspect. The new BGE made platesetter is a bit bigger and much more robust.

    [ul][li]JJ's direct rib method[/ul]
  • WessB,
    thanks wess. . ..i figure at the four hour mark (12:30), i'm gonna crank the guru up to about 230. ..oughta raise the dome temp to around 275. . .stay tuned for more pics. . .

  • dhuffjrdhuffjr Posts: 3,182
    Rick's Tropical Delight,
    Only place I know of is from the Guru guys.....they are the gurus of Guru.[p]

    [ul][li]BBQ Guru[/ul]
  • AlaskanCAlaskanC Posts: 1,346
    Geeez Max - 2 1/2 hours already? I just woke up! (well I woke up about an hour ago, but I didn't want to get out of bed.)
    My ribs are still in the fridge..... I'll be posting my progress report about the time you are eating dinner! :)

  • uncbbquncbbq Posts: 165
    Rick's Tropical Delight,
    I bought mine from Dalton Grill and Smoke in Dalton, GA. Very good price. It looks like they have gone over to offering the Stoker, but that price looks good, too.

    [ul][li]Dalton G & S[/ul]
  • dhuffjr,
    i just tried to get the guru competitor, 10 cfm, medium egg adapter but it wouldn't take my credit card. it said the street and zip didn't match, so i reckon i'll have to move!

  • egretegret Posts: 4,063
    Imagine you'd have to be movin' 'em around quite a bit if you cooked them at the reguar grid level......

  • 5 1/2 hours, just sauced em for the first time. ..will sauce again in about 15 minutes and pull em at the 6 hour mark. .. lookin good, smelling good, pulling back from the bone. .. [p]IMG_0591.jpg
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