SO- I have a brand new egg, I have ribs, I have rub, and I have my sauce...what do I do next?

Unknown

Looking for some advice on how to cook a good rack of babyback ribs...not sure whether to try and go low and slow or do a more conventional cook that wouldn't take as long...any advice on what my first rib cook should be on my first egg? I like all sorts of ribs, dry, wet, etc, so whatevers not too difficult at this stage would be best for me I think.

Morro Bay Rich

IronLion,[p]Simple = 375 degrees indirect for 2 hr 10 min[p]Can't get simpler that that.

Unknown

Morro Bay Rich,[p]thanks for the reply. If I plan on cooking the ribs tomorrow, should I rub them and sauce them already or is that something you do before you throw them on? I'm guessing the former but just want to be sure.

citychicken

IronLion,
welcome and congratulations on your egg purchase. [p]if you haven't done so yet you might try lookin at the following links. [p]ribs:
http://www.wessb.com/Cooks/cooks.htm
http://www.dizzypigbbq.com/recipesRibs.html[p]general eggin info:
http://www.tm52.com/bge/
http://philcase.com/bge/
http://www.greenegggrilling.com/mainpage frameset.htm (some good instructional videos)
http://playingwithfireandsmoke.blogspot.com/
http://www.houseoffaulkner.com/BGE.html
http://www.wessb.com/

Rusty Rooster

IronLion,
Since most sauces contain sugar that burns very easily, most do not put the sauce on till shortly before removing them. Otherwise the sugar will form quite a burned crust on the outside.

Unknown

Rusty Rooster,[p]that is exactly the type of knowledge I was looking for. As for the rub though, I imagine it couldn't hurt to put it on now? And also I hear its best to remove the thin membrane of the back of the rack? With a spoon or something?

Rusty Rooster

IronLion,
Correct on both counts. I just work the membrane loos near one end then grab it with a paper towel and pull it off. Once it starts, it usually comes in one piece pretty easily. You may find it easier to get your rub to stick if you coat the ribs with mustard first. It does not seem to affect the final taste.
Tom

Morro Bay Rich

IronLion,
Sauce at the end, rub at the beginning. Membrane removal is easiest by getting it started then grab it with a paper towel and pull.[p]Go lightly the rub as a lot of them are loaded with salt. The end product containing a lot of rub can be overwhelmingly salty.[p]

Celtic Wolf

IronLion,[p]Lift the membrane with a finger, grab it with a paper towel and then pull.[p]As for the rub I wouldn't put it on till 2-4 hours before the cook. The longer you leave the rub on the more intense the spice flavor will get. You want to taste the meat. Furthermore the rub does contain a fair amount of salt. It will draw the moisture out.

Morro Bay Rich

Pete
HA!!! Beat you by 3 seconds.
Rich

Unknown

Thanks to everybody for replying, I can tell this forum will be an invaluable tool for my becoming a better chef in the future. I rigged up a pretty cool indirect setup in my mini using an 8" pizza stone, a drip pan that fits into it perfectly and lasly broken chunks of a firebox which is currently being replaced. From the looks of it it should work really well, I will take some photos of it and the cook whenever that happens, maybe tonight or tomorrow at latest. Thanks again.

Celtic Wolf

Morro Bay Rich,[p] I'll beat you with a dutch oven on the 23rd...[p]Please stop encouraging Chubby...

Celtic Wolf

IronLion,[p] MINI??? You are going to cook ribs on a mini?? You might be reloading lump..

Unknown

Celtic Wolf,[p]I've heard its been done, and done well. I'm one of those people who will get something in their head and make it work no matter how long it takes, so this is trial run number one. I think it should work...fingers crossed, pics to come.

YB

Celtic Wolf,
RumAndJerk cooked babyback ribs on a mini at one of the Eggtoberfest and they turned out good.He rolled them up and cooked one rack.[p]Larry

Car Wash Mike

<p />IronLion,
Pull the membrane off. Rub with whatever you have. I use Dizzy Pig Regular. Turn over and put a light coating of mustard on, then more rub. Let set in the fridge a couple hours.
Stabilize that egg at 225-250 add wood chucks and plate setter, wait 45 minutes. Put drip pan in, grate and ribs. Monitor temp not to get over 250. Wait about 4 hours,, bump up to 275 for 1-1/2 hour. Peek after each 1/2 hour. When they easily fold in half. Pull them off, sauce if you like. Put them back on for 20-30 minutes. Slice and enjoy.
Ok, maybe info overload.
Light coating of mustard.
[p]Rub it around then add rub.
Mike