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Baby back rib suggestions?

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grege345
grege345 Posts: 3,515
in EggHead Forum
So I'm going to do some ribs tomorrow. Should I buy a v rack and cook them vertically or flat out. ? I think the I'm going to try the car wash mike method. Agree?
LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • lousubcap
    lousubcap Posts: 32,378
    edited May 2013
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    My preference is flat-that said, depending on the size of your BGE and quantity of ribs and accessories (two level cooking an option?) then you may have to go vertical.  You don't need to buy a rack for vertical-use some wadded up aluminum foil as spacers. Car Wash Mike is a great cooking method.  There are many ways to cook ribs-What follows is a brief summary of a few options:

    • All rib cooks are some variation around X-0-0 which translates into the following:
      • Basically ribs are cooked as usual (bone side down for me) for the first X hours. Then they are removed from the cooker and wrapped with liquid (Q sauce, some other liquid for flavoring etc) in a foil pouch with the meat side down. This becomes step -0- mentioned above. The sealed ribs are then returned to the cooker.  At the end of the "0" time-frame, the ribs are removed from the foil and then put back on the BGE for the final "0" time-frame.  This is when sauce is added if your desire.  X-X-X defines the cook cycle.  Those of us X-0-0 run without any of the above extras.  It's all in what you like.
      And to determine when they are finished-the bend test if you have full racks-pick them up on one end and if they bend around 90* they are finished.  Another method-use a toothpick and insert in the thickest meat-in and out with no resistance and finished.  Also look for a good meat pull-back on the bones.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • jlsm
    jlsm Posts: 1,011
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    I get fantastic ribs without the fuss. I rub and then cook at 275* grate for 2.5 to 3 hours. No spritzing. We like ours naked, but you also could sauce for the last half-hour. Foiling produces ribs too tender for our taste. 
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • BigGreenBamaGriller
    BigGreenBamaGriller Posts: 629
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    If you are doing Car Wash Mike Method, laying flat is easier if they will fit in your egg.
    Killen, AL (The Shoals)
    XL, Small, Minimax, and Mini BGEs
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  • grege345
    grege345 Posts: 3,515
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    It's a large. And it's 2 racks. So I should be ok.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    The car wash Mike method is fantastic. You can just do them easier but CWM is fun and produces great results with loin back ribs.
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