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Express Ribs

DavekatzDavekatz Posts: 763
edited 8:32AM in EggHead Forum
ribs_FoodFireBlog_-1030341.jpg

The weather hasn't been cooperating lately, so I decided to go to a hotter/faster version of 3-2-1 ribs to try and sneak around the storms.

Express Ribs

I had 2 nice racks of baby back ribs that I seasoned heavily with Tasty Licks Ribit Rub courtesy of Fred’s Music & BBQ Supply.

I set up my Big Green Egg for an indirect cook at 350°F (that’s right, three-fifty) – filling the firebox with lump charcoal and using an inverted plate setter to diffuse the heat and a drip pan with a little water in it to catch the fat. I used a chunk of guava wood for smoke.

I arranged the ribs bone side down on the grate, then closed the lid and let the BGE do its magic for an hour. I flipped the ribs bone side up, and let them go for another 30 minutes. Then I removed the ribs to a sheet of heavy-duty foil and wrapped them up tightly. I did the same thing with a second layer. The ribs then went back on, meat side down, for 30 minutes.

After 30 minutes, I flipped the rib bundle over so it was bone side down and let it go for another 30 minutes.

After an hour of braising, I removed the ribs from the foil and put them on the grill bone side down. I let them cook for 30 minutes and then started checking for doneness. When ribs are done a slab will start to crack when you pick up one end with a pair of tongs. These were already at that point. All I had to do was look at them hard and the meat would start to pull away from the bone.

I sauced the meat side with Sticky Hog and let them cook for another 10 minutes. I flipped them carefully, sauced the bone side and let them go for another ten. Then I flipped them meat side up and gave them a final coat of sauce and let them cook for a final 5 minutes.

I removed the ribs from the grill and let them rest about 10 minutes before serving them.
Food & Fire - The carnivorous ramblings of a gluten-free grill geek.

Comments

  • Spring ChickenSpring Chicken Posts: 10,227
    That looks good. I'm going to print out the intire post and hang it in the Coop to remind me to do some just like that.

    Spring "Copy Cat" Chicken
  • AZRPAZRP Posts: 10,116
    Well how were they? -RP
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Nice looking cook.

    One can got to 400° and achieve very good results. I only use foil to avoid over developing any bark. If the bones are lean this temperature may get dicey.

    GG
  • DavekatzDavekatz Posts: 763
    The first batch was very good, but needed more smoke and a better bark. So with the second batch I went with oak and apple and switched to Dizzy Pig's Dizzy dust - some of the best ribs I've ever made.
    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
  • Austin  EggheadAustin Egghead Posts: 3,834
    Yep 350 works. Looks like yummy ribs. Low and slow or hot and fast. Either way good eats
    Large, small and mini now in Rowlett Tx
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