Ribs

Bama Boy

It's a game day tradition in the fall at our house - smoking rib. Every week I seem to do them a little differently - with a rib rack - then the next week directly on the grid. Direct one week - indirect the next. They are always REALLY GOOD - (except when Alabama loses) I'm just wondering how everybody else does theirs. I've had my Egg about 2 years and I'm learning there many ways to do the same thing - but the end result is usually the best food I've ever eaten.

BamaBackdraft

Spares, I like the 3-2-1 method with John Henry Pecan rub and mustard, indirect 250. Foil with honey, bown sugar and apple juice. Sauce on the side as I like mine dry. Roll Tide!!!

Car Wash Mike

I always go indirect, start at a low temp and gradually let it rise threw out the cook. No foil unless competeing.
DP regular and finish with the Hog of the Blues Brothers. :woohoo:


Mike

Rolling Egg

I always cook mine about 260 dome until they are easily bent by picking them up. Then I foil the ribs only for about 45 minutes. This makes them turn a loose from bone just a little bit. Then back on grid for saucing and 15 minute stand. All is done on grid with no rack. I have racks but have tasted no diff in racks versus on grid. I prefer to clean the least amount of stuff up after the cook so I go with no racks.

FlaPoolman

Yes there's a hundred way's to do ribs but Follow Mike's method and you'll never go wrong.

Suwanee J

I like to cook mine at 250 degrees using indirect method. I prefer the dry rub as well. I always use a rib rack to keep them vertical so the fat juices run down them during the cook. Once I get the egg to temp, I put em' on and let em' go for 4 hours without so much as peeking at them.

They've come out amazing every time.

Ala-Egg

ROLL TIDE!!!!!!!

Jeffersonian

I usually do a 3/1/1 with spares as I find more than an hour in foil makes them mushy. I will say I did them without foiling for six hours a couple of weeks ago, ala Carwash Mike, and they were very good, too.

I like using mustard and JH Pecan Rub with cherry wood for smoke.

Bama Chad

I always do ribs the day of Bama vs. Arky (tomorrow)... for the annual "hog" beatdown :P

I started out doing spare ribs at 225-250 indirect for about 7 hours...cook for 7 hours and you don't need any foil to make them tender..these literally fall off the bone. My preference is no foil..ever..

Lately I have been doing baby backs more often, they probably take less time 5-6 hours but hell I still leave them on for 7..they end up with a slightly crispier outside but still VERY tender in the middle & next to the bone..call me crazy but everyone loves them even more like this :woohoo:

Been using DP Red Eye Express as a dry rub and spraying with apple juice throughout the cook...

I make my own vinegar based bbq sauce but as good a these are sauce is not even needed.

Cooking this weekend for the game and some friends, thinking about doing both spares & bb's..I'll be looking for everyone's rib pics this weekend!