Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Success (and a bbback rib question)

FlaParrotHeadFlaParrotHead Posts: 24
edited 4:26AM in EggHead Forum
OK - - Well the first weekend with the BGE was great . . . Burgers, Chicken, and Babyback Ribs over Fri, Sat, and Sun nights. I have to admit that I was amazed how easy it is to reach and stay at a temp.[p]Everything cooked and tasted great - the juices were out of this world - so of course was the flavor.[p]My only question is on the ribs -- I will not go into the rub/sauces that I use (yet) since that is a personal choice and I am looking forward to trying some from the forum. [p]What I need to get help on is cooking them to the point where the meat "falls off the bone" . . .[p]In this case I was cooking 1 1/2 racks layed over an inverted V-rack and over a drip pan. I was cooking at 225-250 for about 3.5 hours. [p]So there you have it - - - too low heat ? not enough time ? or something else ? We get our ribs from a local meat market (never prepackaged) so the quality is always fine . . . [p]Thanks - - Bill


  • Nature BoyNature Boy Posts: 8,507
    Me thinks not enough time, and maybe a bit too low. 250 dome is good, so long as your cooking level is 225-250. I have been getting times more like 4-5 hours. [p]For "fall" off the bone ribs you might need to foil for a spell. I usually shoot for the meat to pull cleanly from the bone, but don't like the whole side of the rib to loose its meat when I take a bite.[p]Hope that helps!
    Chris[p]PS, I think it was JAppledog's husband who says "cook ribs til you think they are done, then cook another hour".
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • bbacks 4 1/2-5 hours at 225 without foil. Spares about an hour longer. Have a nice 4th, I'm cooking ribs!
  • JimWJimW Posts: 450
    I do my ribs for 5.5 to 6 hours at around 300 degrees over a drip pan filled with apple cider. I turn and flip every hour and a half. Then the last hour I sauce, turn and flip every 10 minutes. You can let the dome temp get up to 350 degrees with no ill effect.

Sign In or Register to comment.
Click here for Forum Use Guidelines.