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Cooking ribs tomorrow and need some advice

jmarbs21jmarbs21 Posts: 129
I'm cooking some ribs for some friends tomorrow evening and was wondering what temperature and how long they should be on(trying to figure out timing). Im using Dizzy Pig rub and I have that stuff on the ribs tonight already in the fridge. I have only had my egg for a few months and want to make sure these ribs are amazing for my friends! Any advice would help! 
Durham, NC

Comments

  • grege345grege345 Posts: 3,515
    Welcome to da club. What the of ribs? Spare or baby back? You planning on turbo or low slow?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • jmarbs21jmarbs21 Posts: 129
    Thank you! they are spare ribs, I would like to do low and slow but don't know how long that will take. I do have a bbq guru to help with the temperature. 
    Durham, NC
  • gmacgmac Posts: 1,700
    I usually think about 6 hrs at 225 or 250 or so but I'm far from an expert. I don't foil ribs so they stay firm. I know others with more experience can chime in for better advice.
    Mt Elgin Ontario - just a Large.
  • Ladeback69Ladeback69 Posts: 4,416
    I just did 3 slabs of baby backs at 350 to 400 in just over 2 hours and they were awesome. I also did a turkey breast and there wasn't much left when we done eating. My nice said she doesn't usually like ribs, but these are good. If you want to do low and slow it could take 4 to 6 hours at around 225-250. Finish temp is 165 so time depends on how much the weight is of the ribs.
    XL, WSM, Little Kahuna, Coleman RoadTrip Gas Grill

    Kansas City, Mo.
  • jhl192jhl192 Posts: 1,006
    Search on the bend test. 225 to 250 for 4 to 6 hours until they bend 90 degrees.
    XL BGE; Medium BGE; L BGE 
  • njlnjl Posts: 871
    If you don't have that long, search for turbo.  It takes about half the time and can come out just as good.  Give yourself extra time...it always takes longer than expected, and you can FTC them for a bit if you finish early.
  • TjcoleyTjcoley Posts: 3,528
    3-1-1. Three hours smoked at 250 or so. One hour in foil, one more hour out of foil til it passes the bend test.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • SGHSGH Posts: 23,996
    Sir I will offer what advice that I can as I am no expert. I find when cooking spares low and slow that I yield a better product when I cook them between 265 & 275 degrees. Seems to me that they render better and the texture is usually spot on at these temps rather than at the lower temps. Now this rule does not apply to larger cookers that give very little reflective heat. In large units I find 225 to be perfect. As far as time I never give advice because there are many factors that can and will come in to play. If you go with 265-275 just start checking around the 4 hour mark. That old saying if you are looking you ain't cooking is absolute nonsense. Look all you want brother. I hope this helps my friend and good luck.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • gerhardkgerhardk Posts: 938
    SGH said:
    That old saying if you are looking you ain't cooking is absolute nonsense. Look all you want brother. I hope this helps my friend and good luck.
    I think that old saying made a lot of sense with offset smokers as they took forever to come back to temperature after opening the lid, the egg on the other hand has all that ceramic keeping the heat.

    Gerhard
  • SGHSGH Posts: 23,996
    I do agree opening the unit will a add to the cooking time. But this is the only issue. There are certainly times that the cooker should be opened. Examples- Checking for color, checking for doness, spritzing, basting, mopping, saucing, adding meat, rotating meat, emptying drip pan, adding water to drip pan if using, wrapping or what ever else that may need attention inside the smoker. This is just a few examples of a countless list. My only point was that it's not a mortal sin to keep a eye on things as they can and will go bad quick at times. I'm of the belief that an inexperienced person should look often until he learns and gets the feel of what he is doing. All the above is just my opinion and what has served me well thru the years on countless cooks at home and around the country cooking both comps and charity fund raisers. I offer it as a alternative only. The advice I give is given with the hope of helping some one, not as the only way or law. I hope this helps to clarify things.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • gerhardkgerhardk Posts: 938
    SGH I wasn't disagreeing with you just pointing out that on some smokers it really makes a huge difference.

    Gerhard
  • SGHSGH Posts: 23,996
    Brother I didn't take it as you disagreeing and I hope I didn't give you that impression as that certainly was not my intent. I was just trying to tell a new guy that I believe he should monitor his cook close until he gets things figured out. If some how I offended you I certainly apologize and ask your forgiveness . It is my sincerest hope that I never disrespect or anger anyone especially you fellows on the forum. Again I didn't take it as you disagreeing I was just trying to help. God bless my friend and I hope this clarifies things brother.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • gerhardkgerhardk Posts: 938
    My skin isn't that thin, you have to put a bit of effort into offending me ;)

    Gerhard
  • SGHSGH Posts: 23,996
    I give you my word brother that I will never try to offend you, but I will go out of my way to help you in any way that I possibly can.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • You guys either need to stop it or get a room!  :D
    ---------------------------------------------------------------------------------
    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
  • DMWDMW Posts: 12,115
    @SGH just droppingin to say that you seem like the friendliest person I could ever hope to meet. God Bless back at you.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • SGHSGH Posts: 23,996
    DMW said:
    @SGH just droppingin to say that you seem like the friendliest person I could ever hope to meet. God Bless back at you.
    Thank you Sir. I try very hard to be helpful and respectable to every one. Keep cookin and God Bless you.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • jmarbs21jmarbs21 Posts: 129
    Hey guys thanks for all of your advise everyone really enjoyed the ribs, the only bad thing was no left overs for tomorrow! 225 for 4 hours then wrapped in foil for 1 hour, took them out sauced them and let them stay on for about 30min. Then let them rest in a cooler for about an hour. Man this cooking on the BGE is addicting I'm ready to try something else!
    Durham, NC
  • hapsterhapster Posts: 7,445
    @jmarbs21‌

    The really bad thing is that you didn't get any pictures of these ribs.

    :))

    Just bustin' stones... But seriously, pics are what make food porn. :)
  • jmarbs21jmarbs21 Posts: 129
    Gotcha, forgive me please, I'm new to the form and cooking on the BGE, I'll have pictures next time!
    Durham, NC
  • hapsterhapster Posts: 7,445
    jmarbs21 said:

    Gotcha, forgive me please, I'm new to the form and cooking on the BGE, I'll have pictures next time!

    LOL... No worries.

    Food porn helps everyone here as a picture is sometimes worth a 1000 words when explaining a technique or trying to get a question answered.
  • hey fellow eggheads I am new to the forum and new to the world of the big green egg I am cooking 3 slabs of baby backs tomorrow. hope they turn out good great to read all the comments I have a lot to learn
  • Welcome to the lifestyle @jmarbs21 and @Diamond_Dave51
    ---------------------------------------------------------------------------------
    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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