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Ribs

BigGreenDaveBigGreenDave Posts: 149
edited 4:29AM in EggHead Forum
I am cooking ribs and I tryed to do them like I was told yesterday but I cant find the way someone told me to do it. I think there was some hours that I was supossed to put them in foil. But I don't know how many and now the egg is getting too hot becuase i left it open when I wrapped them and it got too hot.

Can someone remind me how long to put them in foil for?
Dave Montgomery at Wheeling West Virgina

Comments

  • Why did my question get on here so many times? I hope I can find the answers. Sorry if anyone gets mad that my question is on here so much.
    Dave Montgomery at Wheeling West Virgina
  • WessBWessB Posts: 6,937
    Quit hitting the back button..most likely and have you tried searching for ribs..search box..top right...probly a couple hundred results..
  • breath slowly.... in. out. in. out.

    carwash mike is the man. i would give you a link, but i have pork chops ready.

    you can go low with smoke at 250 for 4, 5, 6 hours (indirect, with your PLATE setter). b-backs shorter time, and spares for longer

    or you can smoke for about 3 hours, foil with a little liquid (beer juice, anything), then uncover and firm up for another hour or so, all at 250.

    you will get about fifty replies... hold on to your hat.
  • Yesterday LittleSteve told me not to cook on the place setter because of how I did steaks on it and they wernt real good and I got stuff all over the place setter. :unsure: :(
    Dave Montgomery at Wheeling West Virgina
  • Bet you have never looked at the DVD that comes with the BGE.
  • I tried to run it on my moms computer but it won't work right.....

    Dave M.
    Dave Montgomery at Wheeling West Virgina
  • i'm thinking this is your first foray into the whole "cooking" thing, which is fine. just need to slow down and try to understand what the replies are telling you.

    the PLATE setter is used to block the direct radiant heat of the charcoal. you know how an oven gets hot from the element inside it? the element heats the air, but it ALSO radiates heat directly.

    same for the egg. the charcoal can sear directly (like steaks), when you put the meat in the direct line of sight of the lump, or you can block that (like shielding your eyes from the sun with your hand), with the plate setter.

    with the plate setter in there, that means just the AIR is cooking your ribs.

    no offense. i have had a looooong day doing taxes and hearing how the economy is going to tear me a new one next year. i would love to explain, but that's all i gut right now.

    time for some effing scotch. say hi to your mom for me.

    :whistle:
  • DVD, not CD.

    if it is an old computer it might not run.
  • Please pass the scotch! :blink: :unsure: :S :ermm: :huh:
  • thanks.....

    Dave M.
    Dave Montgomery at Wheeling West Virgina
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Dave, you need to make the effort to watch the video that came with your egg. It is going to answer a lot of new user questions.

    Here is a link to Mike's rib method. This is actually a Rib Class

    http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

    Don't just stop at the rib class, there is a bunch of good information on that site. WessB's post above has a link to his site, again there is a lot of information there.

    Using the egg is not hard to do, but you do need to learn some basics.

    Here is another link to some useful information. You should copy and or bookmark these links.
    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=770276&catid=1

    Two things that are very important.
    The video and make sure you calibrate your dome thermometer.

    GG
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