NEW LGE

metrylee

Going to use my new egg tomorrow for the first time
just finished rubbin some ribs and let em rest tonight
cant wait to crank it up wish me luck.

"Sparky"

Welcome to the club.If you have any ???, just ask.

metrylee

iam going to try to keep it around 250 for a few hours and see what happens
should i fill it up with coal ?

Jeffersonian

No, you won't need a full Egg to do just a 5-6 hour cook. Fill the firebox only and you should be good to go. I'd recommend indirect heat, 3-1-1 method.

Buckdodger

Welcome from another "Newbie"...Have had my lge Egg for a little over a month and have really enjoyed using it. I did a rack of ribs and they were out of this world. Good luck with yours.

Bob
Alex City, Al :cheer:

metrylee

what is the 3-1-1 thanks for your help

Jeffersonian

Do indirect heat, about 250-275*

3 hours flat or in a rib rack

1 hour in aluminum foil with a bit of apple juice

1 hour back on the Egg, saucing the last half hour or so.

Makes a very nice rack of ribs.

Mike in Abita

Good luck Lee. Check out Wess's site for some tips.
http://www.wessb.com/Cooks/foilribs/FoiledRibs.htm

Be paitient with the egg and you will be rewarded. Get your temp set for at least a half hour and once you put the ribs in don't touch a thing.

metrylee

when you say fill the fire box you mean below the fire grate

Mike in Abita

This is my XL so it's a little bigger than yours but I think you should be able to get the idea. Fill it till the lump is even with the seam between the firebox and firering.

Jeffersonian

The firebox is the cup-shaped insert that goes in the bottom of your egg. A perforated grate sits at the bottom. The fire ring, a ~3" high band, sits on top of that.

Fill the Egg to the top of the fire box - the bottom, cup-shaped insert. That should be sufficient lump for your cook.

Jeffersonian

Perfect, Mike, thanks...a picture paints a thousand words...

[Deleted User]

The Firebox is the lower section of the inside of the Egg below the fire ring which sits on it and the cooking grate rests on top of that.
http://wernerstradingco.com/images/grill_img/BGEdiagram.gif

If you're doing babybacks, allow 5 hours at 250-ish(do the 3-1-1 if you like) or, just cook them indirect and check at 4.1/2 hours to see if the rack is floppy which means they're done)

If you're doing spares, allow more time.

Remember you sauce them 30 minutes before you take them off.

Indirect cook means use the platesetter legs up with a drip pan with apple juice or whatever under the ribs. If you don't have a platesetter, you can use a raised grid and put the drip pan on the lower grid.

Some folks cook 'em direct in the low 200's (220 - 250?), I think the difference is you flip them every so often

Ross in Ventura

Try this.
Ross
http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

Beanie-Bean

Excellent! Remember to snap some pics of your work before it disappears