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Old 07-10-2010, 10:07 PM   #1
somebody shut me the fark up.

deepsouth's Avatar
Join Date: 04-21-10
Location: Biloxi, MS
Default "Car Wash Mike" ribs on the big green egg

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.

Large BGE, Small BGE, Mini BGE, Weber 22.5 OTG, yellow thermapen, pink thermapen
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