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First RIb Attempt
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crunk
Posts: 94
Here is my first attempt of Ribs on my brand new large egg...I followed the Car Wash Mike recipe and they took a little longer than the recipe said to get done but in the end they turned out great....if anyone sees something wrong with my setup or method please dont hesitate to give me any ideas...Thanks a lot!!
Comments
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Don't think they would have lasted long enough for a picture around here. They look fantastic!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
crunk,
They look good. Did you calibrate the dome thermometer?
SteveSteve
Caledon, ON
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Don't think they would have lasted long enough for a picture around here. They look fantastic!
- Sorry double post (From Cell Phone)"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
BEE U T FULL! :woohoo:
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Cover your plate setter with HDAF. You will thank me later...all else looks great.
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Great looking cook, congratulations and welcome to the forum.
GG -
Looks like you nailed it. One tip might be to foil the edges of your grid...about the last 4 or 5 inches on each side...it helps prevent burning or overcooking the last rib or two that hang over the opening of the platesetter.
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Steve, thanks for the heads up. I had no idea a calibration may be required. whats the best way to go about doing that?
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Boiling water! When the water is boiling dip the tip of your thermometer into it and should read in 210 - 212 range.
Good LuckMarc -
Just boil some water and put the tip in, wear a glove. If it doesn't read 210 or close there is a nut on the back, grab the nut with an adjustable wrench and turn the dial to the right temp.
SteveSteve
Caledon, ON
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:( :S
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:silly: :woohoo: :side:
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CWM would say "nice ribbies"
In the first pic there is foil on top of the platesetter and none in the second pic. Good idea to srap it in foil to keep it relatively clean.
Nice cook -
They look great! One thought is if you are only making 2 racks, you could cut them in half ahead of time to keep the ends from hanging over the plate setter. However, some people like em a little extra chewy.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Great looking ribs crunk. :P
You should have made more. :woohoo: -
Jason, You are 100% correct...I realized that soon after i took the second picture and went ahead and cut them in half..Thanks for the tip!
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