Spare Ribs

sounds about right i usually follow CWM's instructions

Pork, Baby Back, Car Wash Mike

As done at 2006 Eggtoberfest! Let me start by saying that this technique is not new or original. There are many like it, so don't think I have this special process.I also cook over 100 slabs of baby backs a year for friends, family and myself. It takes time and patience. Don't give up. I truly baby, my baby backs.


Ingredients
baby backs
Dizzy Dust Original
Cherry or Apple Wood Chunks
apple juice
apple cider vinegar (blended with water for 5% acidity)



Procedure
1 I use baby backs exclusively.
2 Remove the membrane, rub bone side with Dizzy Dust Original.
3 Turn the ribs over, apply mustard, rubbing it in, then apply Dizzy Pig Original covering every part of the ribs. I don't rub in.
4 I like the ribs to set in a covered dish in the fridge for 4-5 hours before cooking.
5 Get the egg up to 275. Put the Plate Setter in with Cherry or Apple Wood Chunks. About 3 nice size ones. Near the middle of the fire where they can start smoking but not all at once.
6 Use a large drip pan inside the Plate Setter with foil. The pan I use had the corners bent in to fit.
7 The egg will drop in temp. That is okay. Open both vents. Get egg stabilized at 215-225. I like to spritz with 50/50 apple juice - apple cider vinegar (blended with water for 5% acidity) every hour or 45 minutes. Lightly.
8 Make sure no ribs are hanging over the plate setter. I cut them off and put them on top of the rib rack. These smaller pieces will cook quicker and give you a chance to sample what you are cooking.
9 I rotate ribs to make sure they are cooking evenly and always make sure there is plenty of air flow between each slab.
10 After 3 ½ hours if the temp is not up to 275 go ahead and open the vents a little.
11 After 4 ½ hours start really paying attention not to over cook. I hold a slab in my hands, if it folds in half easily they are ready to sauce.
12 I pull off all the ribs. Coat with Blues Hog (make sure it has been refridgerated). Put the ribs back on bone side down so the sauce can stick to the ribs. Leave on for 20+/- minutes. Pull off, slice and enjoy.


Recipe Type
Main Dish, Meat

Cooking Tips
That would be correct Terry. I really start with a dome temp of 210-225. After 3 hours bump up to 250. The last 1/2 hour 275. Close vents, sauce and return. No they aren't complete. Just general ideas. When misting, the temp will eventually get to 250. Then 275. No I don't tell many people. The reason why, they will screw the last part up. It is look and feel. I have cooked so many ribs.

Recipe Source
Author: CarWashMike (Mike McKernan)

Source: BGE Eggtoberfest '06, Car Wash Mike, 10/21/06

Sounds about right, although depending on the thickness, you might need to allow an extra hour or so. My last spares took 6 1/2 hrs @ 250 dome. The batch before that (smaller slabs) was done in less than 5 hrs. Go figure!