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Ribs 3 hours in.
Car Wash Mike
Posts: 11,244
Beautiful sunny day (73) in Peculiar. After seeing AZRP's ribs. Got to have me some of those.
Mike
Mike
Comments
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Time for the foil...or do you skip that step?
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I generally skip that. Today, I'm playing around and foiled one with Parkay and Honey.
Mike -
Good, so if I leave now I can have the rack on the right.
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You'll have to fight the neighbors, I promised them a slab.
We (Jack, Eggfoot knows him) got our spot At The Great American BBQ.
Mike -
Mmm...honey. I've never had the guts to use sugar in any form on my ribs (aside from honey BBQ sauce at the very end), but I've seen people put honey and even brown sugar on them, even at the outset like a rub. Don't they come out a bit blackened like that?
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I might have to drive down for that.
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The 1st slab had the honey on it.
Time for hog sauce. These got done way to quick for my liking but they are very tender and moist.
Mike -
Looking good Mike! I want to thank you for the great rib tutorial on playing with smoke and fire blog - I followed it this weekend to a T, man the baby backs were to DIE for! luckily, I had to do no such thing as I had three healthy racks in front me. Good eats for me and some friends. This was my first Baby Back experience on the egg - just got it last week - and I feel like I am off to a really good start thanks to you. Kudos!
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Those look great, Mike. I'm getting ideas faster than I can try them out. If the weather on the left side of the state is anything like it is here on the right, it's definitely the right day to be firing up the Egg...as if there's ever a bad day.
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they look like spares. You doin' them now?
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Babybacks and just finished eating 1/2 a slab.
Mike -
Thanks for the kind words. Glad you had a nice rib day.
Mike -
Is your drip pan sitting on the place setter?
Thanks -
I didn't have a drip pan this time, so I just wrapped the plate setter with foil. I usually do though.
Mike
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