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.


AuburneggerAuburnegger Posts: 127
edited 9:10PM in EggHead Forum
Doing ribs for the first time tomorrow.

I will be using my own rub and setting them in the V rack and letting them cook.

How long should I plan to cook them?
What temp?
When do I sauce the ribs?
How will I know they are done?

Thanks for the help.


  • BajaTomBajaTom Posts: 1,269
    Cook them indirect at around 240/250 for 5 to 6 hours. Once you have determined they are close to being done, add sauce the last 25/30 minutes. Look for the meat at the end of the rib to receed about 1/2 inch. If you pick up with tongs the ribs should almos break in half. I also temp them to an internal of 200/210between the bones. I do this to check the accuracy of my guesses. Look at how the meat is pulling back from the tip of the ribs. These are close to being done. Good luck to you. Tom BabybackcookMarch5.jpg
  • Grandpas GrubGrandpas Grub Posts: 14,226
    What kind of ribs?????

    Dome 225° - 250° (calibrated correctly)

    Most posts I see report much longer cooking times than take for me, I don't know why. But the following works for me.

    I always cook to temperature not time. With ribs when they are tender using a fork and or tooth pick.

    Beef - 4 to 5 hours. I look for 1.5 to 2 inch pull back.

    Spars take a little longer than babybacks.

    Babybacks. 3 to 4 hours again fork tender and/or tooth pick.

    Country style ribs, till tender & about 145°

    I don't sauce or use aluminum foil during the cook. I cook dry.

    Done as described above & as you can see below I also taste test. (cook treat)





  • AshmanAshman Posts: 375

    Don't forget to remove the membrane from the back side. And you will know they are done when the whiskey runs out!! :woohoo:

    War Eagle!!

  • JPFJPF Posts: 591
    Good advice up above. Depends on which type of ribs you are cooking on the time. One thing I do is to pick them up in the middle of the rack and when they almost fold in half I figure they are almost done and then start putting the sauce to them for 20 mins.
    Good luck!
Sign In or Register to comment.
Click here for Forum Use Guidelines.