deepsouth
somebody shut me the fark up.
- Joined
- Apr 21, 2010
- Location
- Biloxi, MS
did three racks of baby back ribs today as a tribute to "Car Wash Mike" from the big green egg forum who passed away this week.
cooked at 215 for 3 hours indirect, misting every hour with 50/50 apple cider vinegar and apple juice. i rubbed the rub into the bone side after i removed the membrane, but just let it sit on the mustard on the meat side. refrigerated for one and a half hours before i put it on the grill.
after 3 hours, i bumped the temp up to 250 for the next hour and a half, misting at hour four and then two more times 30 minutes apart. sauced the ribs and finished them for 30 minutes at 275.
cooked at 215 for 3 hours indirect, misting every hour with 50/50 apple cider vinegar and apple juice. i rubbed the rub into the bone side after i removed the membrane, but just let it sit on the mustard on the meat side. refrigerated for one and a half hours before i put it on the grill.
after 3 hours, i bumped the temp up to 250 for the next hour and a half, misting at hour four and then two more times 30 minutes apart. sauced the ribs and finished them for 30 minutes at 275.
ray:
