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2nd attempt at RIBS

wspwooks1
wspwooks1 Posts: 79
edited November -0001 in EggHead Forum
Did Carwash Mikes recipe for ribs tonight. Picked up a 3 pack at Costco, came home fired the ole Egg up and got it going in the middle of a big (big for Middle TN, anyway) snowstorm.

I was a little disappointed with this cook. I didnt spritz them as directed in the cook so maybe that is why I didnt enjoy them as much as my last. I wanted to try to get that "bite mark" in these ribs since the last ones I did were so tender you could barely get your mouth to them. I was also only able to get the membrane off one of the three. Anyways, here is how I did it.

Egg 200 dome for three hours with inverted V-Rack platesetter in legs up with Drip Pan underneath. Took them off the V-Rack after three hours and then laid them flat on the grate for an hour. After that hour started saucing every 20 minutes (3 times )and then pulled them. Used McCormicks grill mates on one and Emeril's essence on the other two. Here are the pics.

Rubbed down.....
PICT0115.jpg

After they came off....
PICT0116.jpg

Good eats on a snowy Friday night. Now I just need to find a cab to take me downtown for a bday party tonight....

Have a great weekend.

Geoff
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Comments

  • BigGreenDawg
    BigGreenDawg Posts: 327
    Very nice Geoff, you said you didn't like them as much as before? They look pretty good. Meanwhile my egg sits with the dog in the same snow.

    My wife did country style ribs in the crock pot while I went to work today and after the first one she said your gonna' have to get the grill fired up again soon cause these just aren't even close.
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  • Woody69
    Woody69 Posts: 360
    They look good. Where in TN are you ? I'm in Summertown. (38483)
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Woody, Did you get a lot of snow? Tim in Macon county Tennessee 37083. As we speak we may have a few inches.
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  • Woody69
    Woody69 Posts: 360
    About 6". Then sleet. Pretty nasty.
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  • wspwooks1
    wspwooks1 Posts: 79
    Woody, I am in West Nashville. You dont happen to work with my brother, Craig do you? He just sent me a facebook message telling me you were on here.

    Geoff
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  • Firetruck
    Firetruck Posts: 2,679
    We started the day with real nice snow. Then that turned to sleet and rain. Now it is mostly light rain and a little sleet. The trees are looking pretty loaded. I've got my fingers crossed that it will either snow or just stop doing anything.
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  • Woody69
    Woody69 Posts: 360
    Yes I do...lol.
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  • Firetruck
    Firetruck Posts: 2,679
    Your ribs look good. For spares you probably need to go a little longer. I have gone as long as 8 hrs when doing them. That was at a low temp like you were doing.

    Since then I've been starting the ribs at 225 dome for about 3 hrs, then kick it up to 250 for another 2 hrs or so then kick it up another notch to 275 and finish up with whatever sauce or spritz I choose.

    I have been much happier with the results. My way of knowing when they are getting close is by the amount of bone showing at the ends. It varies sometimes so I just keep an eye on them. It's trial and error. Soon enough you'll only want your ribs and no one elses they will be so good. ;)
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  • wspwooks1
    wspwooks1 Posts: 79
    yeah, I mean like I said, they were great but I was more impressed with the first time I did them. I was looking for the bones to be pulled back and they didnt so that made me think that they werent done.

    I did them at 200 for three hours, 250 for the other two. Certain parts of the ribs were thicker than others so when I cut into them the first time, they seemed a little pink. I also did the fold over test and the bigger one did and the littler ones didnt do as much. Oh well, live and learn. I have a lot more to eat so I better enjoy them. Thank goodness for vacuum sealers!

    Geoff
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Woody, Here in Lafayette, Tennessee we got 3.5 inches of snow. Last night we got some sleet with the snow but nothing iced up. Tim
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Geoff, We live in Lafayette, Tennessee so we must be 70 miles apart. Tim
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  • 2Fategghead
    2Fategghead Posts: 9,624
    My successful spare rib cook starts off with my slabs silver skin removed then trimmed.

    000_1574.jpg

    Then I lay them flat raised indirect 250° dome about two hours then 225° dome until they are done. I have my trimmings and rib tips on the first layer. I also use two pieces of HDAF to block the direct heat on the sides of the plate setter.

    000_1578.jpg

    These took 6.5 hours and were fall off the bone. No sauce no foil and juice. Just rub yellow mustard then more rub.

    I had to wait a long time before I could get me big head to get through the doorway! :woohoo:

    000_1588.jpg
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  • Rainman901
    Rainman901 Posts: 13
    Those look really good.

    I know it's probably been asked, but I can't help it I have to ask for myself. So the mustard flavor cooks off and you can't taste it when you eat the ribs, is that correct?????

    What kind of rub did you use on those?

    BTW, I'm in Paris, TN and we got at least 8-10" inches last night. Fortunately no ice.

    Ray
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Ray, You don't taste the mustard. I don't know exactly how the mustard works something about the vinegar in it and it also holds the rub to the ribs. Check your email. Tim
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