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Rookie ribs

GreenlaserGreenlaser Posts: 5
edited October 2011 in EGGtoberfest
Ok I need some adice. On ribs. Baby back...just got the egg and need to impress the family...baby back, spare ,beef...rubs, BBQ
Help!

Comments

  • troutgeektroutgeek Posts: 458
    I'm a newb with the egg too, but I've basically taken my experience with my Traeger and applied it to the egg.  Baby backs are very easy.  Give yourself about 6 hours for the cook.  Cook 3-1-1 -- 3 hour smoke, 1 hour foil, 1 hour finish.  For the 3-hour smoke, get the egg to about 250/275.  I apply yellow mustard to the meat side of the ribs, and add a favorite rub.  (Removing the membrane if you wish.)  Add a couple chunks each of apple and hickory.  Insert your plate setter legs up.  Add a drip pan on top of plate setter and put on the grill grid(s).  Just maintain 250/275, and don't bother opening the egg.  After 3 hours, remove the ribs, and wrap each rack with heavy duty foil.  Before sealing, add some apple juice to each package.  Return ribs to egg, and keep at 250/275.  After an hour, pull the ribs and carefully unwrap (juice is very hot).  Goop them up with your favorite bbq sauce, and return to egg for one more hour.  I bump up the heat for the last hour to about 300/325.  Remove, let rest for a bit, and impress your guests.

    The above is the basic 3-1-1 method.  Works on most smokers, and is fantastic on the egg.  About that Traeger that I have...  It's a bit lonely, from lack of use, since I got the egg.
    XL BGE - Large BGE - Small BGE - Traeger Lil' Tex Elite - Weber Smokey Joe
  • troutgeektroutgeek Posts: 458
    edited October 2011

    XL BGE - Large BGE - Small BGE - Traeger Lil' Tex Elite - Weber Smokey Joe
  • LitLit Posts: 6,847
    I do pretty much the same as above but stay at 250 the last hour. I also use apple juice/apple cider vinegar at 70/30 to pour in when I wrap them at 3 hours but i spray them every hour from start with the same mix. I use the drippingd from the wrap as the base for my sauce and after 5 hours I remove the plate setter and let the temp rice. I mop them and then sear them with the sauce I make from the drippings. Seared unseared below.
  • SqueezySqueezy Posts: 1,102
    Removing the membrane is not an option for me ... I always remove it!
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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