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cooking ribs for the first time tomorrow...advice

I've got 2 baby-backs and 1 set of beef ribs. I wanted to do 1 wet and 1 dry for the baby-backs and dry for the beef. 

Any recipe or technique advice? temp recommendations?  I was gonna smoke them for a few hours, wrap them in foil, and finish them off. I was interested in doing a honey BBQ type sauce for the wet baby-backs

Also, will baby-backs and beef ribs take app. the same amount of time to cook?

Any tips and/or links are much appreciated and thanks in advance!


  • SickEyeDiazSickEyeDiaz Posts: 162
    BTW it's not the first time I've cooked ribs, just on the BGE!!!
  • KennyLeeKennyLee Posts: 739

    What's worked well for me the last few cooks has been the 2-1-2 method, or two hours uncovered with rub, one hour foiled while adding a little apple juice, then two more hours uncovered adding a little sauce the last hour or so.  Usually do them in the 230-250 range and have turned out great every time.  Although I will say that doing them just a straight five hours or so with no foil will work great too. 

    Haven't done beef ribs yet so can't be of much help.


    Cedar table w/granite top

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  • Dave in FloridaDave in Florida Posts: 1,067
    This is how I do spares and BB. Single bite thru tender, moist and so far not a single complaint from people who do not have to live with me..LOL

    Welcome to the Swamp.....GO GATORS!!!!
  • KingtUTKingtUT Posts: 157
    325 for 1.5 hours unwrapped, 1 hour foiled with apple juice, honey and butter, then 30 to 45 minutes to bake on your favorite BBQ sauce. Works like a champ
  • Mattman3969Mattman3969 Posts: 7,247
    300-325 indirect no foil bout 3-4 hrs or until the bend test says DONE.


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • cmkrattcmkratt Posts: 49
    I did some like Dave in FL on July 4th, and they were fantastic. Have also done Car Wash Mike's method with great success. Just depends if you have time to go low and slow or need to go hot and fast.
  • nolaeggheadnolaegghead Posts: 22,546
    edited July 2013
    Doesn't really matter how you cook them...key is good meat and pulling when it's done - not pulling prematurely and not letting it cook longer than necessary.   Search for "rib toothpick bend test" and you'll find some good information. 

    Temperature is a worthless indicator for ribs. 

    Time and dome is a good guideline for when you need to start checking for doneness. 

    The other techniques, like foiling, wet saucing, dry rubs, etc. impact the surface texture.  You don't want to over cook so they're mushy and falling apart.  Undercooking will result in a "dry" tough meat.
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • fiver29fiver29 Posts: 617
    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

  • SickEyeDiazSickEyeDiaz Posts: 162

    I wanted to see what Chex-mix tasted like with a little bit of smoke flavor, So that's what I did. I made one batch with mesquite and one with hickory. The mesquite left a very noticeable and bold flavor.


    Ribs were good but I left them on too long because we had some unexpected company, which took my concentration away from the ribs for a little too long!

    I gotta say...I'm surprised that beef ribs aren't more popular than they are. Both times I've made them, they taste absolutely egg-cellent! (dumb-ass joke, I know) They need very little seasoning and have an awesome flavor.
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