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Trying ribs again today

Giving ribs another chance. Got 2 racks of baby backs going on later.

Already rubbed and in the fridge for a 3-4 hour soak. Planning 250-275 for 3 hours, then foil for an hour, then uncoiled with BBQ sauce for one more hour. I they pass the bend test and bones show I will pull them.

I hope I works this time as ribs are my nemesis.

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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


Garnerville, NY
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Comments

  • SkiddymarkerSkiddymarker Posts: 6,452
    Your plan is sound, an indirect with a target temp of 250º works for me. If they look to be drying before the initial 3 hours, you may want to foil earlier. I always toss a couple of tablespoons of apple juice in the foil wrap to help steam them a tad. Good luck and other than red, I have no idea what kind of pepper you have. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • KingtUTKingtUT Posts: 129
    I struggled with ribs the first few times I tried them. Once I started doing it like the big green egg cook book said, they have been wonderful. 325 for 1.5 hours, then foil for 1 hr with honey, butter, and a little apple juice, then baste with your favorite BBQ sauce for 30-45 minutes. I couldn't e happier with the results.
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  • BuckeyeBobBuckeyeBob Posts: 640
    With baby backs, I think 3 hrs is too long before the foil. My best results have been with no more than 2 hours, an hour or so foil and then uncovered with sauce.
    Clarendon Hills, IL
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  • From my little bit of experience, apple juice when you foil makes a huge difference with tenderness.
    Good luck!!
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  • henapplehenapple Posts: 13,527
    Did you pull the silver skin? I do on baby back ribs
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • stlcharcoalstlcharcoal Posts: 1,086
    I don't like foiling them.....I just mop them more after the 3-4th hour.

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  • I don't like foiling them.....I just mop them more after the 3-4th hour.

    Does this mean you keep opening the Egg?
    I keep reading here to keep the dome closed as much as possible during cooks.
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  • robnybbqrobnybbq Posts: 1,710
    I have done the moppin on he gasser am they always came out great. The egg for some reason gives me ribs problems. Membrane removed.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
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  • JRWhiteeJRWhitee Posts: 2,567
    I have done 3-1-1 @ 250 - 270 for baby back with the membrane removed since I have had my egg (7 years) and they have always been great. The only time they weren't great was when I tried them at 225, they were kind of tough. 
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • gdenbygdenby Posts: 4,397
    edited August 2013
    I'm not sure an Egg can reproduce what a gasser makes. And vice verse. Like what can be done in and oven vs. a broiler. Took me at least a year to forget everything I did w. metal shell cookers before I could really learn to use an Egg.
    robnybbq said:
    I have done the moppin on he gasser am they always came out great. The egg for some reason gives me ribs problems. Membrane removed.
    Practice does make perfect. I am truly awful w. breads. I spent about a year making sourdough bread before I was able to make something good with any assurance. The renowned American chef, Thos. Keller once said that it took 5000 repetitions to get something really right.

    In the end, if it doesn't come out right, there's the rare and glorious McRib as an option.
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  • stlcharcoalstlcharcoal Posts: 1,086
    I don't like foiling them.....I just mop them more after the 3-4th hour.
    Does this mean you keep opening the Egg? I keep reading here to keep the dome closed as much as possible during cooks.
    Opening the lid every 30-45 minutes to apply mop sauce is no big deal, but opening every 5-10 minutes to "look & poke" is another story. 

    Connect:  Website  -  Facebook  -  Twitter

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  • For me, that is too long. I do 2:1:1 Indirect:foil:indirect at 235-250. They easily detach from the bone and sometimes break apart when lifting. Please post some photos of your cook.
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  • robnybbqrobnybbq Posts: 1,710
    About to be foiled. The were looking dry so I mopped them wih some apple juice and melted butter.
    image.jpg 3.1M

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
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  • pkaboo1pkaboo1 Posts: 111

    I do 225-250  2-1-1.

    250-275 for 3hrs. may be too long.

    3-1-1 I do spares.

     

    Snellville,Ga.
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  • robnybbqrobnybbq Posts: 1,710
    Well the fire went out at 1:30 - 1/2 hour after I put hem on. I need a controlled for 250 and below. I thought I locked it in but guess not. Got the grill back up to 275 slowly. So it's been 3 hours total s far. Who knows how these will turn out. I got the Chinese restaurant in speed dial.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
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  • pkaboo1pkaboo1 Posts: 111

    Temp control is the bad guy here.

    It seems like your vents are open too wide, top and bottom.

    1/4- 1/2in on the bottom.

    Big changes on the bottom 200-300-400

    small changes on top, 225-250, 250-300, 350-375

    How did you light your fire? It went out after 1/2 hr/

     

     

    Snellville,Ga.
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  • henapplehenapple Posts: 13,527
    It'll come out fine. I struggled with ribs for a year. Finally tried something new. Spares cut to St Louis style. Mustard, rub and leave the membrane on. 1.5 hrs at 300 dome, 1 hr foiled coated with honey and finished unwrapped for 30 minutes smothered in sauce. THAT'S what works for me... You Will find your own way.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • robnybbqrobnybbq Posts: 1,710
    After foil

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    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
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  • henapplehenapple Posts: 13,527
    robnybbq said:

    After foil

    Looking good?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • robnybbqrobnybbq Posts: 1,710
    After foil. Normally I lock the grill in good. For some reason today was an off day.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
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  • henapplehenapple Posts: 13,527
    They look great...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • NoDak1959NoDak1959 Posts: 45
    edited August 2013
     Season, mustard, season again..let set 3-4 hours. I don't foil. Indirect with a water pan. Keep temp 235-250 deg. After first hour spritz every 30-40 min. with a 50/50 apple juice, apple cider mix. After @ 2.5- 3 hrs I crumble a little brown sugar over the ribs, keep spritzing and watch for meat to pull back on bone and try the 90 deg. bend test after 4 hrs. Pull and enjoy or sometimes I also will pull and transfer to a gasser to add bbq sauce and coat flip a couple times to get the sauce to carmelize. Try different methods and find one that works for you that you enjoy.
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  • robnybbqrobnybbq Posts: 1,710
    Ok. I can do ribs again. Came out great.
    image.jpg 1.7M

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
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  • pkaboo1pkaboo1 Posts: 111

    what did you do?

    you went from, "I can't do ribs",and then, "came out great"

    what did you do?

    Snellville,Ga.
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  • robnybbqrobnybbq Posts: 1,710
    The day went like this.

    8:00 open ribs, pulled membrane, rubbed Chris lily recipe
    12:30 light egg, apple and cherry wood
    12:45 add indirect stone, close vents to 250 setting
    1:00 ribs on egg at 250
    1:45 Dome temp 150 - relit
    2:30 - mopped with apple juice, butter, some Jim beam
    3:00 egg at 275-300 - foiled ribs with apple juice and butter
    4:00 removed foil
    4:30 - pulled ribs FTC
    5:00-6:30 cooked chicken wings (see other thread)
    6:30 Sauced ribs (sweet baby rays) and put back on egg
    6:50 pulled ribs, rest
    7:00 served

    Yummy


    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
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  • henapplehenapple Posts: 13,527
    Congratulations...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • robnybbqrobnybbq Posts: 1,710
    Thanks - Really impressed myself this time.  I think the Rub made a huge difference as well.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
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  • gdenbygdenby Posts: 4,397
    Congrats. They look good.  Nice rescue from the fire failure.


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  • Chris_WangChris_Wang Posts: 1,253
    Well done!

    Ball Ground, GA

    ATL Sports Homer

     

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  • SkiddymarkerSkiddymarker Posts: 6,452
    Well you have found your method - Worry about it, worry some more, put the fire out, relight, worry some more, foil, worry some more, enjoy because the cook came out great. 
    Not sure your method will catch on, but it works for you and that's what really counts. Congrats!
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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