Baby Back Ribs....finally

4Runner

I think I have finally figured out my formula for success. I have researched and researched and one common theme for ribs, as well as other cooks I have seen, is that these are just guidelines and we all need to experiment and find what works best for you. Well, this may seem a bit odd but here was my BB ribs formula.

Large BGE
Indirect w/spider
Dome temp 210 - 250

Used the V-rack for 2 hours (spritz with below solution twice)
Placed the ribs in a tin pan, added apple juice/apple cider vinegar solution to pan covered in foil and back on BGE for 2 hours
Carefully pulled the ribs from the tin, brushed with Sticky Fingers Memphis sauce and back on bone done.
Temp at 270 now and recoated with sauce after 20 mins (40 in total)
Pulled and wrapped in foil to rest for 20mins,

Again, this turned out perfect for my family, Super tender, moist and not crusty or chewy at all.


Steaks, Pork Chops and now BB ribs to my successes. Love the BGE!

Davekatz

Looks like a good and tasty approach. I can't figure out what happened with our baby backs on Saturday - 7 hours at 225°F!!! Ended up foiling them for the last 30 minutes. They were good, but man, that's a long time for ribs.

4Runner

I just had to update. It turns out my real problem was my BGE thermometer was approx 40 degrees off (low). That is why after 3 hour indirect my ribs were a bit crusty and more burned than I expected. I have 3 racks on right now, post calibration and what a difference. 20 mins left on the first 3 hours and they look much nicer. I'm going to foil for an hour in a tin with apple juice/apple cider vinegar. I highly recommend to all new Eggies that you calibrate your thermometer.


On a side note, I using a Tel Tru 150-750 and it was off about 10degrees from the factory.

Davekatz

Making a note to check mine before the next cook.