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First Baby Backs

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MJH
MJH Posts: 102
in EggHead Forum
My large green baby was delivered to me in Dallas on Monday. So far, I've smoked chicken leg quarters twice & cedar plank salmon, grilled cowboy ribeyes-each dish the best I've ever eaten of it's kind-but today is the day I've been dreaming of: RIB DAY.

I landed at DFW at 11:00 am and raced to the store to get ribs. After rinse, membrane removal & mustard-backed rub, they went on at 1:00 pm over plenty of lump and hickory chunks with a few pecan chips. No Texas crutch. Temp on dome holding steady at 250 all afternoon. I could not me more excited about dinner time, and neither can my family.

Thanks to the info I've gotten from all of you here, I am confident in the outcome.

Regards,
MJH
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  • williamadamsesq
    williamadamsesq Posts: 155
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    Baby backs were my first cook on the egg. Congrats!
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  • RAC
    RAC Posts: 1,688
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    How did they turn out!

    Ricky

    Boerne, TX

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  • MJH
    MJH Posts: 102
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    Almost perfect. Wasn't falling apart, but meat pulled off the bone completely and cleanly. Bark and smoke ring were picture perfect. I will shorten cook time a bit and add more moisture to the cooking environment next time.
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    MJH said:
    Almost perfect. Wasn't falling apart, but meat pulled off the bone completely and cleanly. Bark and smoke ring were picture perfect. I will shorten cook time a bit and add more moisture to the cooking environment next time.
    Need pics or it didn't happen!  ;)

    Pull off the bone, as opposed to fall off the bone, is my preference.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Mickey
    Mickey Posts: 19,674
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    Is your camera and phone all busted? We only get excited with pictures.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • SWVABeanCounter
    SWVABeanCounter Posts: 859
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    You got me all eggcited for some food porn.  Didn't you read the rules that you have to include pics.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

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  • SmokinDAWG82
    SmokinDAWG82 Posts: 1,705
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    musta not happened
    LBGE
    Go Dawgs! - Marietta, GA
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  • FearlessTheEggNoob
    FearlessTheEggNoob Posts: 888
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    MJH said:
    Almost perfect. Wasn't falling apart, but meat pulled off the bone completely and cleanly. Bark and smoke ring were picture perfect. I will shorten cook time a bit and add more moisture to the cooking environment next time.
    What's your goal with shortening the cooking time?
    Gittin' there...
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  • MJH
    MJH Posts: 102
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    Newbie. I'll work out the pic thing this weekend for future cooks. Goal with shortening cook time is to maintain more moisture. They were a smidge dry.

    I have always marinated my ribs in Stubbs pork marinade for several hours before cooking, but this time I wanted to see what the BGE would do with no help. Just a dry rub and smoke.

    I'm going to try a few different things to find a way to maintain everything I liked (everything) and fix the obvious area where I can improve (moisture).
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    Don't be too quick to adjust anything. Have noted a difference between ribs, cooked the same, rubbed the same etc... with one being a tad better than the other. 
    If I'm not saucing,  a Memphis dry with some sugar does the trick at keeping the moisture in, I also cook BB at a slightly higher temp - just works for me. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Little Steven
    Little Steven Posts: 28,817
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    The longer you cook the more moist they will be. Honest

    Steve 

    Caledon, ON

     

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