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Baby Back Ribs using Carwash Mike method
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Buckwoody Egger
Posts: 674
Haven't posted pics in a while but have been cooking. This is my second batch of ribs, using Car Wash Mike's method but starting at 250 for 3.5 hours and finishing at 275-300 for .5 hour. Higher temp and shorter time -- mostly due to being busy or hungry, but cooking much longer would mean the ribs fall apart-- and I'd have to eat the pieces right out of the rib rack.
The rib rack is the Williams Sonoma one that someone linked to from here when it was on clearance. Did not use a drip pan.
First time was with Fat Matt's sauce (local Atlanta rib joint) and this time with Sweet Baby Ray. First time with just apple juice mist, second time with 50/50 apple juice and apple cider vinegar mist. Both times with mustard and Emeril's Rib Rub.
Both times great, second time was much better. Not sure how much the apple cider vinegar helped but I think it's worth it. Sweet Baby Ray seems to have paired better with Emeril's Rib Rub than Fat Matt's. I really like this pairing. Looking forward to trying one of the Dizzy Pig and maybe some of that Carnivore Que but haven't bought either yet.
What are other folk's favorite pairings with dry rub and sauce using the Carwash Mike method?
Also, I threw in some "country style cut" from Sams for the heck of it. Came out fine but charred about half of them.
Also want to add-- these ribs are just as delicious cold the next day. This batch is actually for a get together tomorrow at the lake. May not even need to heat them up, just cutting them into individual ribs. Anyone else like them cold?
Before:
Finishing:
The rib rack is the Williams Sonoma one that someone linked to from here when it was on clearance. Did not use a drip pan.
First time was with Fat Matt's sauce (local Atlanta rib joint) and this time with Sweet Baby Ray. First time with just apple juice mist, second time with 50/50 apple juice and apple cider vinegar mist. Both times with mustard and Emeril's Rib Rub.
Both times great, second time was much better. Not sure how much the apple cider vinegar helped but I think it's worth it. Sweet Baby Ray seems to have paired better with Emeril's Rib Rub than Fat Matt's. I really like this pairing. Looking forward to trying one of the Dizzy Pig and maybe some of that Carnivore Que but haven't bought either yet.
What are other folk's favorite pairings with dry rub and sauce using the Carwash Mike method?
Also, I threw in some "country style cut" from Sams for the heck of it. Came out fine but charred about half of them.
Also want to add-- these ribs are just as delicious cold the next day. This batch is actually for a get together tomorrow at the lake. May not even need to heat them up, just cutting them into individual ribs. Anyone else like them cold?
Before:
Finishing:
Comments
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Those look great! I've only done ribs once and I used CWM's method. My rub was Salt Lick and I also used Sweet Baby Ray sauce. The Salt Lick was very peppery, but the sweetness of the SBR cut it nicely. I just ordered the DP sampler as well as Bad Byron's Butt Rubb and plan to use them on my next try. I'll be interested to read how others answer your question.
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You changed the temps a little but I've always said it was a guidline. Glad you enjoyed them.
Lay your country style on top the other ribs next time. They were probably more direct than indirect.
Mike -
Is there a link to the Car Wash Mike method? I'd like to try it.
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Steve - Geaux here: http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html
Bookmark Rod's site - lots of good stuff there
BCE - Rubs for pork ribs: DP Dizzy Dust 50/50 with turbinado sugar, John Henry's Pecan, or Bad Byron's Butt Rub 50/50 with turbinado sugar and Sauce: Sweet Baby Ray's and honey 50/50. -
Will do Mike. Yes the temps I used are higher. Your method is great. I didn't get to throw them on until 5:20pm but next time I will try lower temp and longer.
Just like everything else on the Egg, the food beats what you can get at a restaurant once you get good at it. Now there are some good rib joints out there worthy of pilgrimages but you get my drift. -
I like dizzy dust and blue's hog sauce but haven't really found a combo I hated yet. I sometimes keep it as simple as mustard/ salt/ pepper/ brown sugar and Kraft brand honey BBQ sauce. All turn out great.
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Balus Creek Egger asks:Anyone else like them cold?
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