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my first ribs

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phreakingeek
phreakingeek Posts: 34
edited November -1 in EggHead Forum
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<p />So, after much preparation...finally got to egg some ribs for the first time.[p]could have used a bit longer in the egg since they weren't 'fall off the bone' but the flavor of the rub with the sweet apple juice crust was out of sight![p](and yes, i ordered the plate setter and picked up some big-ass pans to replace that nickel sized pie plate i found in the pantry)
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  • UGAVET
    UGAVET Posts: 577
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    phreakingeek,
    good job on the raised grid. did you remove the membrane off the back of the ribs? how long did you cook them?
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  • phreakingeek
    phreakingeek Posts: 34
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    ugavet,[p]yes, membrane off. [p]cooked them for a total of about 3.5 hours...[p]basically when the temps hit the mark on my instant read thermometer, we were dying to eat.
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  • tach18k
    tach18k Posts: 1,607
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    phreakingeek, I dont use water pans in the Egg, as you really dont need to, but for a drip pan I use those alum pizza pans, they fit perfect between the legs of the platesetter

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  • UGAVET
    UGAVET Posts: 577
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    phreakingeek,
    if you want them more tender, try foiling them for an hour with a little apple juice in the bottom of the foil after your initial 3 hours then pull them out of foil and sauce back on the grill.
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  • phreakingeek
    phreakingeek Posts: 34
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    UGAVET,
    will do...sounds like just the ticket to get that resturant tenderness while having the real home bbq flavor.[p]mmmmm i can taste it now...brb, got to go buy more ribs.
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  • jbrodie
    jbrodie Posts: 111
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    phreakingeek, I believe most on this sight use a 3-1-1 method or some variation of it. 3 hrs. indirect. 1 hr. wrapped in foil. 1 hour with foil removed. Sauce in last 15 min. Some remove the plate setter for the last hour of cooking. Dome temp at 250*. Jim.[p][p][p]
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