Rib recipe needed

MangoMadness

Ok, Eggheads... I would like to try my first rib cook. I know there are plenty of recipes to search, but this forum has never steered me wrong. I'm eager to hear your input. Ready, set, go...

Gamecockeggman

Soak the ribs in either apple cider or apple juice preferably overnight but even a few hours will help.  Set up the egg for indirect at 250-275, drip pan if you like.  Some apple wood for smoak.  Season the ribs with your favorite rub or combination thereof and put em on the egg.   5-7 hours later you should be good, pull them off, add your favorite sauce if you so choose.  And FTC for as long as you wish....should end up with something like this.  Best of luck and enjoy the journey.

JethroVA

Search this site for 3-2-1 method.  Three hours on the grill with dry rub.  2 hours in foil with apple juice. 1 hour (or less) back on the grill after sauce is applied.  

Phatchris

Remove membrane or don't.Smear ribs with yellow mustard or mayo or nothing at all... Rub with favorite rub... Get egg between 225-250 indirect with apple, cherry, maple wood etc.. Put ribs on until they pass the bend test... Sauce or don't last half hour.

SoCalTim

I'm in the 'keep it simple' camp. Babybacks, 4.5 hrs ... Your choice of rub, no sauce, no foil .. don't even open the lid.

henapple

The first decision is St Louis or baby back. I like the St Louis style... Maybe throw one of each on. They will take longer though. I usually do 2 racks with different seasoning. 

HopFather28

I prefer competition style or at least ribs that don't completely fall apart so for me I don't foil very long. If they're sparespecially I go 4.5 hrs at 250 then about 45 minstrel in foil with butter, honey, apple juice and a bit of the same rub, then pull and sauce and 15-30 with a thinned out sauce until it's set up. 

JohnInCarolina

I second the call to keep it as simple as possible your first time around.  Once you have a basic approach down, then experiment with trying wrinkles here and there.  Otherwise it's very hard to get consistency and to figure out what you like and what you don't.  

The bottom line is that ribs thrown on the Egg and not touched until it's time to check if they're done (in other words, no foil, etc.) will be very, very good.  

bhedges1987

Yes. Pull the membrane as above stated. Follow any guidance and you will end up with good eats. 

lousubcap

Rib finish-line suggestion; go with the toothpick test.  Insert a toothpick into the thickest meat section, if it "probes like buttah" you are there.  Enjoy-

Hans61

3-2-1 method is consistently awesome, I usually have my dome temp btwn 250- 300 with 275 being the target but I don't get bent out of shape if it settles a little higher or lower. For loin backs 3-1.5-1 (the loin backs don't need as long in the foil. I like brown sugar and honey in the foil, lately I have been serving them without sauce. I have a few sauce choices out for my guests.