CarWash Mike Ribs

The other white meat

CarWash Mike Ribs

Postby solson005 » Sun Feb 17, 2013 3:11 am

Like many of you I like to take full advantage of the weekend and plan a fun meal for friends and family. Even after big cooks for Mardi Gras and Valentines day this past week we decided it had been long enough and it was time for some ribs!

I went to my pantry and had to decide what Dizzy Pig Rub I wanted to use:
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We decided to do some Car Wash Mike's Baby Back Ribs and use Dizzy Pig Dizzy Dust
http://eggheadforum.com/discussion/1133699/car-wash-mikes-baby-back-rib-class#latest
Carwash Mike was a Egghead that was known for his ribs, unfortunately he isn't with us anymore. I never got the privilege to meet him, but his rib method lives on in his name!

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After a run to Sam's Club we were ready to go!
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The membrane was pulled off of the bone side and the Dizzy Dust was rubbed in.
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On the meat side we put on mustard and then used the Dizzy Dust per CarWash Mike
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Once the egg was stabilized at 225° using the DigiQ we threw in some apple and cherry wood chips, about a large handful of each and mixed it into the lump.
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Plate setter legs up with a drip rack underneath then the grid and the ribs start out on the rib rack.
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After the 1st hour the ribs get a spritz of Apple Juice and continue every hour until done.
Time to sit down on the porch and just enjoy the smell of the egg doing its magic. We just got the fountain to the left of the pergola last week and think it fits in nicely with the BBQ / Patio area.
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Here is a peek while spritzing at the 2 hour mark.
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Time to hydrate! Trying out a local beer from Mustang Brewing
http://www.mustangbrewing.com
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It was almost the 3 hour mark and we wanted to toss in a turkey breast for lunches next week. We went with Tony Chachere's injectables butter and Dizzy Pig Shakin the Tree rub.
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Now it was time to put on the top tier in the swing rack and spritz the ribs in apple juice again.
3 hours bumped temp up to 300°
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It still fits with the rib rack! woohoo!
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At 3 1/2 hours into the cook we took the ribs out of the rack and laid them down on the grid bone side up.
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Then at the 4 hour mark we flipped the ribs over and glazed them with head country barbecue sauce.
It got dark, so I had to use the flash for this picture but they were looking perfect!
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They turned out great, had a nice smoke ring, and were still moist! Halfway through my meal I heard the DigiQ beeping and pulled the turkey off at 162° It was just under two hours on the top of the swing rack.
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Plated with some red skin potato salad, Steven Raichlen's Best Barbecue Baked Beans on the Planet http://www.bbqu.net/season3/305_4.html and macaroni salad.
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These were the best ones yet and we will be using this method again!
Large and Small Big Green Egg, Two-tier swing rack, and a Cedar pergola my Eggs call home.
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