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Rib Question or Problem

GrasshopperGrasshopper Posts: 108
edited 11:10AM in EggHead Forum
I have done a few ribs during my year and a half with the BGE, but tonights had a bark or crust like feature. I have had that happen in the past but not to this degree. I did the 3/1.5/.5 method with dizzy pig regular rub on one slab and penzies rib rub on the other. I tried to maintain the temp at 275 but never exceeded 300 degrees. I did put some turbinado sugar (small amount) with the rubs. Prior to the rubs i coated the ribs with mustard. Durring the foil i spread honey and brown sugar on the foil - from Dr. BBQ. They stayed in the foil for 90 minutes then on the BGE for the remaining 30 minutes.
Question is - were the rubs burnt - did i cook them too long? What causes the bark or crust and how do i prevent it. I am just glad i did not have company over to share them with.

Comments

  • Grasshopper,
    At that high of a temp cut your cooking time back to 2/1/1.[p]Dan

  • tach18ktach18k Posts: 1,607
    Grasshopper, I have had ribs burn in the foil, cause the fluid dripped out a hole.

  • Green egg Dan,
    that is the temp the cookbook stated. What temp do you recommendmend for 3/1/1?
    grasshopper

  • gdribs01.jpg
    <p />Grasshopper,
    I personally quit foiling, unless my guests want fall of the bone. I start very low and raise the temp a little at a time.
    If I do foil, use a pan and put just apple juice in the bottom. Sugar is always going to burn if it gets to hot.
    ribsinfoil.jpg
    If you are looking to make them have a sweet taste, let the sauce do that.
    bhribs.jpg
    If the sauce is not sweet enough, you can warm it up and add brown sugar to it.[p]Mike

  • amini1amini1 Posts: 105
    Grasshopper,[p]3/1/1 is more for spares cooked at 225 give or take 15 degrees or so. Baby backs take less time. If you're going to go up to 275/300 you need to adjust the time drastically. I recommend judging cook time on ribs by pullback from the bone. In other words, watch how far the meat has shrunken from the end of the bone. One quarter inch is the minimum with somewhat close to 3/4's the maximum. Every piece of meat is different. There is no "magic formula." Start experimenting and you may actually enjoy it even more. I certainly do.[p]Please chime in with different opinions if people have them.
  • Grasshopper,[p]Based on what I read. I think your crust was formed as a result of what you put on the ribs. I have found that mustard will definetly give a crust if you lay it on thick. Same goes with sugar and honey. [p]Mike
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