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Last minute Rib Cook

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Tango2
Tango2 Posts: 34
in EggHead Forum
So I saw some St. Louis ribs today at the store, and decided to grab them and fire up the egg again today.

After about 5 1/2 hours, here's what I had:


They were pretty good, however they were a little on the dry side, mainly on the bottom side and near the ends.  I blame my temps, which were close to 350 for the first hour of the cook.  I overshot my target of 225° and it took a while for it to settle back down.
NoVA
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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,896
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    If those tasted half as good as they look I'd say you have a winner. Your final internal temp being too high will dry them out faster than the higher temps of the egg IMHO. You can cook ribs at 350 the whole way and still have very moist ribs. Just don't overshoot the final (internal) temp. 
    Snellville, GA


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  • Hans61
    Hans61 Posts: 3,901
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    Looks great man!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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