Attempting Car Wash Mike's Baby Back Ribs (Lots of pics)

HofstraJet

Preparing three racks of pork baby back ribs using Car Wash Mike's method.

Purchased ribs from RD.



Prepared using Oakridge BBQ Dominator Sweet Rib Rub



Prepped and ready for the fridge. I cut them in half to make them easier to fit and handle, though I forgot that I had the CGS 13x17 setup so I could have fit them on that! Oh well - next time. Now I have six half racks instead of three full.

 


CGS setup (AR with 13x17 stone on lowest level and 13x17 drip tray ring on top covered with heavy duty foil, slide guide with 13x17 rack on middle level, Rig Extender on top with 13x17 grid).






Egg getting hot. FlameBoss 200 controlling temp. Used a few chunks of apple and cherry. 50/50 new and old RW lump.




Ribs are on and here we go.

Grillaholicbilly

Lookin good. Just gotta ask... whats up with the gangster style turn on your thermometer?  

Hans61

That car wash Mike said to pat the ribs with paper towels, I usually rinse mine in the sink then pat dry. Do you rinse yours?

looks killer man I bet they turn out awesome!

HofstraJet

Grillaholicbilly said:

Lookin good. Just gotta ask... whats up with the gangster style turn on your thermometer?  

Thanks. I turn the dial so that the desired temp is at noon. That way, from a distance I can see how my temp is doing without needing to actually see the numbers.

HofstraJet

Hans61 said:

That car wash Mike said to pat the ribs with paper towels, I usually rinse mine in the sink then pat dry. Do you rinse yours?

looks killer man I bet they turn out awesome!

Did not rinse. Just pat dry and remove membrane.

shtgunal3

@Grillaholicbilly a lot of folks on this forum (myself included) will turn the thermometer so your target temp is at the 12 o'clock position so you tell better from a distance.

Eggcelsior

Grillaholicbilly said:

Lookin good. Just gotta ask... whats up with the gangster style turn on your thermometer?  

Once you hit your set temp, moving the thermo so the needle points to 12:00 makes it easy to glance at the egg and know you are still where you want to be, temp-wise.

Grillaholicbilly

shtgunal3 said:

@Grillaholicbilly a lot of folks on this forum (myself included) will turn the thermometer so your target temp is at the 12 o'clock position so you tell better from a distance.

HofstraJet said:

Grillaholicbilly said:

Lookin good. Just gotta ask... whats up with the gangster style turn on your thermometer?  

Thanks. I turn the dial so that the desired temp is at noon. That way, from a distance I can see how my temp is doing without needing to actually see the numbers.

Neat. Never thought of that. 

HeavyG

Grillaholicbilly said:

Lookin good. Just gotta ask... whats up with the gangster style turn on your thermometer?  

I do the same thing. That way a quick glance will let you know if it is at your desired temp - the needle will be straight up. Don't have to worry about actually reading the damn thing. Helpful with my old eyes.

HofstraJet

One issue I noticed when spraying is that the ribs on the top rack drip onto the lower rack ribs. Will see if this causes any issues in the finished product. 

SmokeyPitt

Looking great so far. 

paqman

Looks good so far!

HofstraJet

4 hours in. Looking good. 

bgebrent

HofstraJet said:

One issue I noticed when spraying is that the ribs on the top rack drip onto the lower rack ribs. Will see if this causes any issues in the finished product. 

It won't, flavor wise.  Can bark wise.

Howd they turn out?  Looking purdy good!

HofstraJet

As I was about to sauce them:



Finished product:

flexfusion

Your ribs look great and am curious what temp and how long did you cook them?  Thank you!

KKorkmaz

Bark looks great, is that a commercial rub or homemade? Time and temp on the cook? 

THEBuckeye

Damn. Just decided Ribs are going to be my week one Saturday Football sustenance. 

I'm an Oakridge fan too! 

By the way, your gasket looks too damn clean. 

THEBuckeye

Here's the link:

http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

HofstraJet

KKorkmaz said:

Bark looks great, is that a commercial rub or homemade? Time and temp on the cook? 

Commercial rub - Oakridge BBQ Dominator Sweet Rib Rub

I followed the directions of Car Wash Mike's method as close as I could - ended up being about 5 hours on the egg, not counting prep time or getting the egg to temp.

feef706

Great lookin cook, thanks for showcasing CWM ribs, had never heard of them prior to this post. Will try his method for sure.

Anyone have any insight to not rinsing? Thought swine was always rinsed...

Eggingaround

They look amazing. Going to have to give it a try.