AMAZING New & Simple Rib Technique!!

OK, First off - so this is absolutely NOT meant as a replacement for, or any disrespect to Carwash Mike (RIP) & his famous rib recipe. It's just one that I heard of, decided to try, and had amazing results with - so I thought I'd share it here.

However, being as it was originally intended as an oven recipe, I did have to change some things up to adapt it to the Egg. Also, at the end, it calls for searing the ribs to put some "grill marks" on them - well, that didn't work out too well for me, so next time I won't even worry about that.

Anyway, here's the original, then below it is what I did to adapt it to the Egg:

ORIGINAL:

1. Cover, but don't smother, both sides of baby back ribs with rub of choice.

2. Place ribs (meat side up) in ceramic or glass baking pan.

3. Pour Samuel Adam's Cream Stout (or Guinness Stout, which works exceptionally well) into pan, at least an inch deep.

4. Cover with aluminum foil. Let sit for a couple hours.

5. Preheat oven to 320. Bake ribs (in the pan, with the beer, covered with the foil) for two and a half hours. Turn off heat. Let ribs remain in closed oven for another hour.

6. Braise ribs over hot BBQ grill. This is "show time;" all we're doing here is putting some grill marks on the meat. I usually start with about three minutes on the bone side, and then three on the meat side. While the bone side is up, I slather on my favorite BBQ sauce (Sweet Baby Rays). After braising the meat side, I turn the ribs over and quickly slather the sauce atop the ribs, and then pull them off the grill and onto a serving plate.

ADAPTATION FOR EGG:

1. Cover, but don't smother, both sides of baby back ribs with rub of choice.

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> I used DP's Dizzy Dust

2. Place ribs (meat side up) in ceramic or glass baking pan

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> or any dish - I just used an aluminum baking dish, it didn't seem to matter

3. Pour Samuel Adam's Cream Stout (or Guinness Stout, which works exceptionally well) into pan, at least an inch deep.

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> I used Guinness Extra Stout (not sure if there's a difference between "Stout" and "Extra Stout" but the "Extra" one was the only one they had @ the store)

4. Cover with aluminum foil. Let sit for a couple hours.

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> I only let sit long enough to get the Egg up to temp & for the smoke to clear up


5. Preheat oven to 320. Bake ribs (in the pan, with the beer, covered with the foil) for two and a half hours. Turn off heat. Let ribs remain in closed oven for another hour.

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> I think my Egg wanted to hover around 340-ish, so I didn't try to fight it. Also, after the first 2 hrs & 15 minutes, I just closed the vents in the Egg & left the ribs right in the Egg for about 45 minutes longer as the Egg cooled down.

6. Braise ribs over hot BBQ grill. This is "show time;" (snipped yada yada)

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> OK, so upon 2nd thought, I wouldn't even recommend this. I didn't even put any sauce on them, I just had different BBQ sauces for the family on the side (I like a mild, sweet sauce, the woman likes a HOT HOT sauce).

OK, so where I screwed up was, about 45 minutes into the "cool down" I opened the Egg back up, took the ribs out (and man, did they look & smell FANTASTIC) :woohoo: , and took out my platesetter & pizza stone, then stirred up the coals & placed my small grate right over the coals (just like I do when I'm doing a Trex steak).

Then I put the ribs on the grate (I figured that way I could get a nice sear right by the coals, as the air had been muffled for the last 45 minutes). As I was doing this, I decided to go back into the house & do some prep for the sides - I wasn't in the house more than 5 minutes & when I went back to the Egg to flip the ribs, I'd noticed some of then were already charred too much (and the coals were heating up too much - I guess due to the juices dripping from the ribs & causing flareups). So, what I did was just remove them ASAP & take them back inside.






Now, that being said, I ate the overly charred ones, and to be quite honest - once I dipped them into the BBQ sauce, I couldn't even tell that they were overly charred - they were EXTREMELY tender - I'm talking FALL OFF THE BONE, and VERY juicy!! I noticed that in the pan, the beer had formed a nice "sauce" w/ the fat & drippings from the ribs, and I actually took that & poured it over my dog's food (he seemed to really like that!!) :woohoo:

Soooooo, that's my new "go to" recipe - I like it better because it's simpler (just set it & forget it), and it actually turned out juicier & more tender than my attempts @ CWM's method. Also, I didn't have to go in & "mist" - I think the aluminum covering kept all the moisture right there & none escaped...

So hopefully others can find the same success I did!!!

Rob