Carwash Mike Ribs

TRPIV

Hey Gang,

First nice weather weekend in a while. My brother was staying with us on way to and from Monterey, CA. I decided I'd better make good use of it and use the egg. I decided to chef up a batch of Carwash Mike's ribs.



I let the egg stabilize for an hour and then I threw in two pieces of Cherry. I cooked them at 250 for 2.5 hours in an upright rib rack. I sprayed them with apple juice at 2.5, 3.5 and 4.0 hours. After the four and a half hours, I lined the rack with foil and then slathered each side with Blues Hog. I let them go another 20 mins with the hog on 'em.

I felt like a few of the racks were on the edge being dry and possibly a little heavy on the smoke. My brother loved them. My wife was happy with the result.

They were good enough for a first attempt.
Thanks
Ted

Hoss

Doing a similar cook as I type this.Your ribs look GREAT.

Manfred

look mighty Good. good eats.

TRPIV

Thanks gents!

They were just as good, the second day.

Do you guys trim off the extra flap of meat that hangs over the back side (the bone side) of the ribs?

T

Kentucky Wildcat Fan

Nice looking ribs. Have you ever mixed blues Hogg with blues Hogg TN Red? Thins it out a little and gives it a bite.

The Bone

Yes, I trim off the extra flap, because it cooks so quickly, you can take it off and sample it when it is done, or save it to use in beans or something else.