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Ribs indirect or direct cooking

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gundog
gundog Posts: 7
edited November -1 in EggHead Forum
Any opinion as to cooking ribs using indirect heat vs. direct heat?
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  • TRex
    TRex Posts: 2,714
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    Most people cook ribs using an indirect setup (platesetter with drip pan). I have known of someone to do them direct on an elevated grid, but I have not tried that.

    Page down - there are more discussions on ribs below too.

    Good luck!

    TRex
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
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    To me it's easer to go low and slow indirect. Can be done direct for sure but a lot easer indirect esspecially starting out Egging or not wanting to baby set them. Have heard of direct for partial cook then finnishing wraped in foil.
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  • BigT
    BigT Posts: 385
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    I did some spares direct this week in the name of experimentation. 225-250 dome high up on a raised grid, flipping and spritzing with apple juice / cider vinegar spray. Pulled them, early after eight hours and they were not as good as my five to six hour indirect ribs.

    hth

    Big T
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  • East Cobb Eggy
    East Cobb Eggy Posts: 1,162
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    Indirect is the best way to do ribs

    Greg
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  • 2EggTim
    2EggTim Posts: 170
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    I like my ribs falling off the bone and tender, even though this would more than likely win you last place in a competition. Since I don't compete, I do mine indirect for about 3 hours, then I foil them for about 11/2 hours. After that, I chunk 'em on a low direct heat, until they are so tender it is a disgrace. I baste 'em with my favorite finishing sauce for about the last 30 minutes, flippin & floppin 'em every 10 minutes or so. I think ribs should be like anything else you do on the egg...make 'em like you like 'em.
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