Rib IDIOT — Help?

Fool proof method is JC’s 18 hour sous vide. But if they are for today not enough time. I think 3/1/1 makes them hard to mess up- just be careful not to get too tender. 

I’ve done them at 18mins high pressure in the IP then finished on the egg with cherry smoke and sauce.  Turned out great 

What do you struggle with?

Me too until I tried Car Wash Mikes recipe! 

BABY BACK RIB CLASS
by
Car Wash Mike
I don’t claim to be a rib eggspert but I will give you some basics today to get you started in the right direction. First, I cook baby backs exclusively. A 3 pack at Sam’s club works well.
THE PREP!
After opening up the package. Pat the ribs down with paper towels. Take the membrane off the bone side. To do this take a paper towel on the small end and pull towards the large end. Today I used Dizzy Pig Original for the rub. Leave the ribs meat side down. Now, I actually rub, the rub in, on the bone in side. Flip over, lightly coat with mustard. The mustard will not give any flavor. It gives you three different values in my opinion, others will argue. The vinegar in the mustard will start breaking down the collagen in the ribs. It will give a better bark. It will also help the last coating of the rub to stick to the ribs. After applying the mustard. Coat with Dizzy Pig Original Rub. After prepping put back in the fridge for at least 1 hour, but no more than 2. If you haven’t lit your egg, now is the time.
THE COOK!
Okay, the process just got a little complicated. I have cooked over a 100 slabs of baby backs, EVERY YEAR for over 15 years. I tell you this, so you don’t get discouraged if your first few attempts are not desired. Practice makes perfect. Put your wood of choice on the clean burning fire of the egg. Add 3-4 wood chunks. Try to stick with fruit woods. I used apple and cherry wood. They are going to start smoking right away. Put your plate setter on the fire ring, legs up. A large drip pan on the plate setter. You need to let the wood smoke for at least 30 minutes before putting the ribs on. I always use an inverted V-Rack. I think the heat off the plate setter and drip pan, cause a tough skin on the bone in side. Get your egg stabilized at 200-225. The first few hours are the most important. Your ribs need to be cold when placing on the Egg. They tend to soak up the smoke better and have a better smoke ring. I like to mist the ribs. I like to use a 50/50 mixture of apple juice/apple cider vinegar after the first hour. I do this every hour until done. After 3 hours bump that temp up to 250. Opening up the egg for misting may accomplish this.
Okay, we have had our ribs on for 3 hours and we've bumped the temp up to 250. Cook for 1 hour and then mist one more time. Let go another 30 minutes. The ribs have been on 4-1/2 hours. Pick a slab up. If it folds in half easily, it is time to finish. If not, put back on for another 30 minutes. Also, another way to check is that the meat should have pulled back approximately 1-1/2 inches. Another way is to, go ahead and pull a slab off and cut. If the bone is white in color they are ready.
This is where experience comes in. The texture you want will determine when to pull off. If you want fall off the bone. Let them go 5-1/2 hours. Remember though. You might be taking a chance on them drying out.
THE FINISH!
There are all kinds of good bbq sauces out there. I think the secret to great sticky finger ribs is a good sauce. I always use a sugar based sauce. I make sure my bbq sauce is cold (been in the fridge) for a few hours or days. This makes the sugar thicken up. This will produce a full flavor of sauce on the ribs.
Our ribs have been on between 4-1/2 and 5-1/2 hours. After pulling them, set them aside and get the egg up to 275. While the temp is climbing apply the desired amount of bbq sauce on the ribs evenly. Today we used Blues Hog. Many competitors use this. Pull the V-Rack off. You want your ribs laying flat when finishing. Place the ribs back on the egg bone side down. Leave on for 20-30 minutes. If your guests allow, pull off, let rest for 5-10 minutes, slice up and enjoy. 

Cornholio said:

I prep mine like Carwash Mike’s instructions but started turbo cooking them and haven’t looked back.  350 indirect for a little over an hour and a half to two hours until done.  Sauce brushed on the last 15-20 minutes.

Do you make your own sauce?

I do baby back ribs all the time, due to a store we use, frequently doing a BOGO sale.
At one time, I had about 15 racks of ribs in the freezer.

Which is nice because I love cooking ribs almost as much as I do eating them. 

I sort of get into the groove when cooking and it has almost become second nature to me.

First I pull the membrane off the back.

If I brine them I usually do it for 4-6 hours, using the same brine I use for my butts. I just started using this method, and the first couple times yeilded excellent results.

I set the BGE up for indirect, 225⁰F and mix in peach wood, for smoking. Try to find seasond wood that not been kiln dried.

If I do not brine, I will use mustard brushed on the pork, then use my rub, it is not overly spicey, but it finishes with a bit of heat.

Typically it is about a 5 hour cook in total.
After 3 hours, I pull the ribs place them in foil and add Parkay from a squeeze bottle, enough to brush evenly on the surface, and honey, doing the same, enough to brush over the surface. Then I add Tiger sauce, doing the same. I do this on both sides.

I wrap them in the foil so no liquid escapes, and place back on the Egg MEAT SIDE DOWN. I leave this in for about a couple of hours, then remove the foil. Add some sauce at this time and give them a quick sear, basically to set the sauce, if you like sauce on them to serve.

I usually serve sauce on the side.

You should have a pretty decent shot at smokey, tender, juicy ribs that are practically fall off the bone.I did these yesterday. The bones at the top were easily removed as were the rest. They still had some chew to them and were not at all like the McRibb as some people refer to this method as being. You can see some of the char.

My Beautiful Wife would never eat ribs previously, now I often worry if I made enough. 

If there are left overs, which there is usually not, I chop the rest for bbq pork sammies.

You cant beat those on just a plain white bread bun.

Hope this helps.

MaskedMarvel said:

We went with 18 minutes an natural release in the instant pot 

onto a very smoky egg for 45 minutes with multiple saucings...

Back onto the egg for two more hours with more sauce lol

end product was pretty good. Brandi really liked them. I like my ribs a bit more firm. I’m guessing the IP loosened up the flesh too much for my personal taste. Two hours of smoke helped a LOT. fizzy pig dry rub first, then bone sucking sauce. 

i couldn’t  find my last bottle of zarda. 
My guess is it got meatloafed.

rip mr  zarda. Job well done. 

Glad the Mrs liked them.  Nice job.