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First Batch of Ribs

edited 5:01AM in EggHead Forum
Had company over tonight. Three slabs from Sams, cut KC style and marinated for three hrs and then slathered in mustard and covered with rub overnight.
Placed'em on my double-decker rig for four and a half hrs over three big chunks of mesquite. I let the egg struggle for the first half hr to get from 190 to 230 degrees as I've read thatsmoke penetrates best at low temps. Also put my ribs on cold for the same reason. Then 250 steady until done.Probably the best ribs I ever had.


  • Char-WoodyChar-Woody Posts: 2,642
    Dr. Seuss, where did you learn to cook like that..:-) Congrat's on the "best" ever..Strange, but every cook in the future that might be also be the case..:-) Lots of ways you can vary your rib cooks to find the "perfect" one. Thats the fun

  • Dr. Seuss,
    I'm going to give your "cool" temp trick a wirl. The one thing I've found that makes a huge difference with ribs,is if you slick the membrane along the back of the rib and peel it off prior to cooking. If you've never done it, give it a try.
    happy egg'n!

  • CornfedCornfed Posts: 1,324
    Dr. Seuss,[p]Do you happen to have any good recipes for Green Eggs and Ham on the BGE? My good friend Sam I Am is coming by later and I want something to knock his socks off.[p]Just kidding. Congrats on the awesome ribs! My friend and neighbor, Finger Lickin' Tom, just went "snow shopping" in prep for the big storm we're supposed to get tomorrow. Big s;ab of pork spares, some sausages, and, of course, some beers. I have chicken breasts and I think some enormous pork chops in the freezer. I think we're prepared to be snowed in for a couple of days...[p]Cornfed

  • Char-WoodyChar-Woody Posts: 2,642
    Cornfed, I have been watching that weather front and its going to be a "LuLu". (Old comic strip) A full blown blizzard I have heard..Did I see -45 below up there??
    Brrrrr....50's here today..time for shorts..:-)

  • Dr. ChickenDr. Chicken Posts: 620
    NO! NO! Please not the shorts![p]We don't want you gittin' arrested! :-)))[p][p]Dr. Chicken

  • tony3xl,Yes, I forgot to mention the membrane removal. First time I've done that too. I was just stunned at how meaty and moist the ribs were, but not fatty. My buddy just kept mummbling "gaad these are good". Also, I noticed JJ's rub has ground rosemary in it and my wife loves that stuff. So I added some with my rub and I think it improved the overall flavor. See ya!

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