Newbie Needs Help With Ribs

johnkitchens · February 2013

Hello everyone.

I have had a Large for a little over a month now. I grill every weekend, but have only done hamburgers and steaks. I love it, but I am ready to try something new.

I want to try ribs. I am picking up a platesetter and a rib rack on my way home tonight.

I would like some advice from the more experienced folks here on the best method for cooking the ribs. I know to remove the membrane, but I need help concerning legs up or legs down on the platesetter.

I also need to know at what temp. I should cook them and for how long. I am only using the dome gauge. I have a quick read pin, but that is all.

So what do you guys recommend? I am so looking forward to giving ribs a try. Seriously I dream about the BGE at least four times a week. I think I am in love!

MikeP624 · February 2013

Legs up with the standard cooking grig resting on the legs. I do ribs around 275 dome. Usually anywhere from 4 to 6 hrs. They are done when you pick them up in the center and the fold over. Google car wash mike's ribs. That is the recipe/method i follow. I usually do not mist or mop the ribs after the first 2 hrs. You get a better crust without misting or mopping them.

johnkitchens · February 2013

Thanks Mike!

Chubbs · February 2013

I typically do pork spares. Go platesetter legs up. Put a drip pan with apple juice in it. Apple wood for smoke. Then grate on top of platesetter legs. If only doing a rack or two, done use a V rack IMO. I like them laying flat on the grate. I typically do mine at 250 dome. I follow 4-0-1. This means 4 hours with just the dry rub, zero hours with foil, then 1 hour with sauce on them. This achieves a tender rib, but one that needs a bite to get the meat from the bone. If you want them to fall of the bone, incorporate foil into the rotation. Maybe 3-1-1. If you want to keep them moist, some spritz with apple juice and apple cider vinegar every hour, but not really necessary. Good luck and let us know how you decide to do them.

Mickey · February 2013

This is so easy///I like easy....

Did baby backs for lunch a while back. (Sorry but I can't remember who I got this from.)

350 indirect 1hr 40 min.

Pull membrane , rub. Put on at 350 INDIRECT and leave the hell alone for about that time. I opened 15 min early and sauced my half rack (if you want sauce, the pictured rib were not sauced). This is called turbo ribs and I will never go back to 4 and 5 hour ribs.

Note: with or w/o mustard works

Chubbs · February 2013

I might do some baby backs this weekend. Time I branch from pork spares some.

JayHawkEye · February 2013

Car Wash Mike is a great place to start. Personally, I don't like the foiling of ribs because I think it makes them too fall-off-the-boney (i.e. overcooked) for my taste. Some people love their ribs that way. You're making them, cook them to your desired doneness. As long as they pass the bend test you'll be fine.
275 dome is as good as any temp to start with. I've never had as good of luck going lower than 250, but I've gone as high as 350 with very good results.
I AM a proponent of removing the plate setter and cooking them direct (sauces or in-sauces) for just a tiny bit to finish them.
Good luck! I'm hungry now...

pgprescott · February 2013

There are dozens of ways that are going to turn out great ribs. Mine, 4 hours bones down @ 250. I use the mustard and I like Byrons Butt Rub, Yardbird, Dizzy Dust. Any number of others that are out there will do great. if your doing many racks, put them in a rack, but I would rotate them part way through.

pgprescott · February 2013

Oops, I should say BB's. Other cuts will take longer.

Mickey · February 2013

A friend told me I could do beef just like the above Turbo Ribs. If the store has them I will give it a try..... Turbo Beef Ribs. Think I will use a coffee rub and not the Bad Byrons Butt Rub I used on the BB's...