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Baby Back Ribs - Help

EggmoramusEggmoramus Posts: 84
edited 10:04AM in EggHead Forum
I bought my BGE last week and absolutely love it. I have a question though when it comes to baby back ribs. I tried Carwash Mikes Recipe last night and they were pretty good. I cooked them according to his directions. The problem I have is that they were not quite tender enough to suit me. Maybe my expectations were a little to high. I am basing my expectations from the tenderness of ribs that I get at places like O'Brians, which absolutely fall off of the bone. Also, I purchased my ribs at Costco and they were back ribs but they were still quite a bit larger than you find in restaurants. Any feedback will be very much appreciated.

Comments

  • TomM24TomM24 Posts: 1,364
    If you want them fall off the bone tender increase the time in the foil and/or add some liquid
  • Tom, can you elaborate about time in the foil. There is no mention of using foil in Carwash's recipe. Thanks for your help.
  • tjvtjv Posts: 3,642
    for bbacks, it's 3-1-1 formula. 3 hours of smoke, 1 hour foil, last 1 hour sauce. Google baby backs 3-1-1 method for several specific methods. T
    www.ceramicgrillstore.com ACGP, Inc.
  • NJ-GrEGGNJ-GrEGG Posts: 171
    If you are using the 3-1-1 method, you cook the ribs indirect for 3 hours at 250F. Then you wrap each rack in aluminum foil and put them back on the EGG for another hour. Unwrap and return to the grill for another hour, flipping every 20 minutes or so.

    Some choose to cook their ribs in foil for 45-50 minutes instead of the full hour. This keeps them from getting too mushy. Others cook them a little longer than one hour. It's all about how you like them. Before wrapping in foil you can spritz the ribs with 50/50 apple juice / apple cider vinegar.

    You can sauce anytime you want, but many use the last hour to add the sauce.
  • EggtuckyEggtucky Posts: 2,746
    Rocrow..congrats on your purchase and welcome to the community!..looks like they've answered your question above so wont elaborate other than..GET A CAMERA! :)
  • Great help, many thanks!
  • NJ-GrEGGNJ-GrEGG Posts: 171
    Yes...welcome to the forum and give us some pics!

    Here is my 3-1-1 slide show. These are SIX slabs on the EGG!!
    http://cmd.shutterfly.com/commands/pictures/slideshow?site=newjerseyegger&page=newjerseyegger&album=25

    Just showing off! B)
  • TomM24TomM24 Posts: 1,364
    a longer time, more than one hour in the foil and the ribs will become very tender. Mt wife doesn't like smokey ribs so hers are in the foil for all but the first 15 minutes and she loves them that way. Most people would think that they a way too mushy
  • ChrisChris Posts: 117
    I have tried every method possible...and I have settled on simply smoking them at 250 for approximately 5 hrs. I spritz with a little 50/50 apple juice/cider vinegar every 30 minutes once they have been on for 1-2 hrs. No foil/no pain...just standing on a rib rack.

    They last 3 times I have done this they came out great. No falling appart...but extremely tender and moist. Make sure you are removing the membrane off of the back of the rack. Makes a huge difference.
  • I'm with you Chris. If I have the time, I won't fuss with them, just let them cook until done (whenever that is). If I'm pressed for time, I'll foil. Mark
  • I tried like the dickens to pull the membrane off but absolutely could not get it off. I don't know if there is a trick but if there is I sure don't it. Any ideas would be appreciated.
  • Woody69Woody69 Posts: 360
    Grab it with a paper towel. It really helps you hang on to it.
    This may help:
  • WessBWessB Posts: 6,937
  • WessBWessB Posts: 6,937
    Check the cooks section of my website, linked below....the foil method will give you a more falling off the bone rib....45 minutes (not the hour I said in the recipe) in the foil and finish with 30-60 minutes out of the foil..
  • thirdeyethirdeye Posts: 7,428
    For what you are after, the steaming action of the foil step is the way to go. Play with the time in the foil, from 30 minutes to an hour. And be sure and put the meat side down in the foil. I prefer one rack per pouch too.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • All og you guys are terrific for your help!
  • Thank you very much for your help!
  • WessBWessB Posts: 6,937
    My pleasure...
  • Do any of you guys do the last hour of 3-1-1 direct?
  • Why meat side down in foil?
    Large & MiniMax in Lexington, KY
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