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Carwash Mike's Quick Ribs
Lei'd-n-Egg
Posts: 289
Finally had a chance to try CWM's Quick Ribs today.
Here's what I did:
PREPARATIONS
- 3 smaller slabs of baby back ribs from Wally World
- Removed membrane
- Patted Dry
- Applied rub on bone side and rubbed in generously
- Applied a light coat of mustard on meat side and then sprinkled heavily with rub
COOKING
- Got fire going and up to 350, which was not easy due to heavy rain (see picture below)
- Cooked in rib rack for 45 mins
- Flipped ribs and cooked for another 25 mins
- Foiled with a little apple juice and apple cider vinegar for another 30 mins
- Sauced and then back on for a final 10 mins
Bottomline, ribs were still very good. Some required a firmer bite, while others pulled from the bone very easily as if they were cooked for 5 hours.
If I have time, I'll probably stick to the 3-1-1, but its great to know that I have an option for a 2.25 hour cook. Thanks for sharing Mike.
Enjoy the pics.
THE RAWS
MY TEMP KEPT FLOATING AROUND ON ME
RAIN OR SHINE, WE'LL MAKE DO
THE FINAL PRODUCT, SORRY NOT CUT PICS, THEY WENT TOO FAST.
Here's what I did:
PREPARATIONS
- 3 smaller slabs of baby back ribs from Wally World
- Removed membrane
- Patted Dry
- Applied rub on bone side and rubbed in generously
- Applied a light coat of mustard on meat side and then sprinkled heavily with rub
COOKING
- Got fire going and up to 350, which was not easy due to heavy rain (see picture below)
- Cooked in rib rack for 45 mins
- Flipped ribs and cooked for another 25 mins
- Foiled with a little apple juice and apple cider vinegar for another 30 mins
- Sauced and then back on for a final 10 mins
Bottomline, ribs were still very good. Some required a firmer bite, while others pulled from the bone very easily as if they were cooked for 5 hours.
If I have time, I'll probably stick to the 3-1-1, but its great to know that I have an option for a 2.25 hour cook. Thanks for sharing Mike.
Enjoy the pics.
THE RAWS
MY TEMP KEPT FLOATING AROUND ON ME
RAIN OR SHINE, WE'LL MAKE DO
THE FINAL PRODUCT, SORRY NOT CUT PICS, THEY WENT TOO FAST.
Comments
-
Lei'd-n-Egg,
Looks good! I did the pressure cooked ones last night but misread the time in the pressure cooker. Little mushy.
SteveSteve
Caledon, ON
-
If you don't mind, What is the 3-2-1 ?
-
Mikey,
Lei'd-n-Egg was talking about a 3-1-1 method. 3 hours indirect at 250+/- and then into foil and back on egg for another hour. Then out of the foil for the last hour to firm up a bit. If you sauce, then do it at the end for 20 minutes +/- to set.
What parta MN are you in?
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