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First Time with Ribs

PantsPants Posts: 7
edited March 2012 in Pork
Second time on the BGE, first time with ribs.  I've never been more than a steak and burgers on a gas grill kind of guy, so this is exciting for me.  I went with some pork loin back ribs with JB's Fat Sweet Rub.  It's a terrible day for grilling, about 50 degrees and raining, but it's March in Kansas City, so I could definitely have had worse.

image

I used alder chips because why not? I had intended to cook them indirect with the place-setter legs up, a drip pan of water, and a V-rack.  However, when it came time to throw it on the heat I found neither my drip pan nor V-rack would fit on my medium MGE.  I just crammed the drip pan in there and threw the ribs right on the grill.  For no reason other than I think I may have seen in it a video I threw a garlic clove in there too.
image

Almost an hour into it and the temp is holding at 250 degrees.  I intend to wrap them in some foil and a little apple juice after about 3 hours.  Let them go for another 30 minutes.  Then sauce the hell out of them with JB's Fat Sticky Sauce for another 20 or so. 

Wish me luck.


Comments

  • GatoGato Posts: 766
    The three hours sounds good. Then I would wrap until desired tenderness, or close to it. Use the bend test or toothpick test. May need a touch more time in the foil depending on how you like them. (ie fall of the bone or not). Then unwrap and sauce for the finish.
    Geaux Tigers!!!
  • PantsPants Posts: 7
    Final product.  Very tasty.  Was kind of hurried to get it on the table, so they probably could have used another hour to get crazy-tender, but I'm pleased nevertheless.
    image

  • GatoGato Posts: 766
    Very nice looking ribs
    Geaux Tigers!!!
  • NightwingXPNightwingXP Posts: 436
    Wow they look great! Good job Pants! ( Did I just say that?????)
    Only 3 things in life matter. Family, Steelers and my BGE!!
  • You can tell your egg is new- the lid is still white!  The ribs look great.  I hope mine turn out- I'm on hour #2.
  • Just finished supper-ribs. Removed membrane, rubbed and cooked indirect, legs up with apple chunks for five hours. Not fall off the bone, but simply picked them up and was able to pull ribs apart to eat. No foil, no rest in cooler. Bubba Tim talks about foil or no foil on his website.
    Bob
    Cookin' on the coast
    Shellman Bluff, GA
    Medium BGE

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