Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Perfect ribs - Perfect

Tim MTim M Posts: 2,410
edited 8:27PM in EggHead Forum
homer2.gif
<p />Wow, Had my birthday rack-o-ribs last night (wife out of state - kid on a date) so my dalmation and I had ribs!!! None of that other stuff my wife make me eat (vegatables, fruit, bread, potatoes, etc) just ribs tonight!! [p]I used the raised grid and my double boiler drip pan -- no ceramic at all. The method is outlined on my website under PORK - BABY BACKS- RAISED GRID. I changed the times and temps on this cook to see if the perfect rib could be obtained - it was. I did these for 3 hr at 250-275 over the double boiler drip pan and on the raised grid. After that I easily removed the raised grid and drip pan and dumped the ribs direct on the main grid. I had covered them pretty heavy in mustard and rub so I didn't add any sauce just yet. After 20 min I flipped them and added sauce. The fire is still 250 deg. I love sauce added at this point so I added a Harry and David chiptole sauce and flipped and sauced for an hour direct. Results were wonderful. Juicy! Meat came off the bone in large pieces. Wonderful. I even took the meat temp in a large meaty area = 195 deg. Maybe there is something to cooking ribs to 200 too. Sorry no picture - a rack of ribs looks like most every other rack. [p]
[ul][li]Tim's cookbook[/ul]
·

Comments

  • GfwGfw Posts: 1,598
    Tim M, Happy belated birthday. I love perfect ribs so please verify times - 3 indirect hours at 250-275 followed 1 hour and 20 minutes direct at 250? Thanks![p]BTW - "rack of ribs looks like most every other rack" - I have to disagree - each finished rack of ribs has its own unique character - and taste! [p]How's FrontPage progressing?
    ·
  • Tim MTim M Posts: 2,410
    Gfw,[p]After I got to putting on the sauce I lost track of time but it was slightly over 1 hr on direct. The last time I did this method I used 325 for 2.5 hr and .5 hr direct at 250 but this time 3 hr at 275 and 1 hr direct at 250 adding sauce was even better. [p]What I meant about the ribs looking alike - I didn't see any real difference in these as opposed to the last batch I did so no need for another pic. If they had looked different -- maybe.[p]Frontpage? I am moving very slow on that. I just don't enjoy learning new programs anymore. I use to love it but that was when my stomach acid level was much higher too. I don't like a couple things - picture sizing for example. [p]Tim
    ·
Sign In or Register to comment.