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Medium BGE - Caution on Indirect Cooking

GfwGfw Posts: 1,598
edited 4:53AM in EggHead Forum
I just put a bunch of baby back ribs on the grill using the indirect firebrick method - using this method the actual cooking grill is raised by the height of the firebricks. [p]I started the fire, raised the dome temp to about 150 and put the ribs on -- waiting for the temp to hit the 225 level which never happened. I looked through the top and saw that the probe of the dome thermometer was sticking into one of the rib racks - not good - fortunately I saw the problem early or it could have had a disaster. [p]I moved the ribs around, closed the dome and immediately watch the temp rise to the 225 level.[p][p]


  • Gfw,What do you mean by indirect cooking and the use of
    firebricks. I want to do ribs this weekend and need some

  • GfwGfw Posts: 1,598
    Doctor J, nothing serious - you just have to make sure that the probe on the dome thermometer doesn't stick into what ever you are grilling - else the temp reading will be of the meat and not the dome - for info on Firebricks check out the link below. [p]I'm doing ribs this afternoon - 5.5 hours indirect at about 225 degrees - that last hour I'll move the dome temp up to 250 and put on the BBQ Sauce - If you do check out the link, there are also several recipes available (baby-back, country, spare) - use the search link and type in RIBS

  • Gfw, You actually put BBQ sauce on your Baby-Backs? OH! GROSS! I hope the "Proud-Pork-Producers-and-Pampered-Pig-Packers-of-Peoria" don't get wind of this. That's just plain insulting to honorable hoggs. We only set a jar of "Bone Sucking Sauce" out on the table just incase a Yankee stops by for a snack. Our kids won't even use it on our ribs. We don't use A-1 on our steaks either. I did remove the membrane from my baby-backs this time just to see what all the hubb-bubb is about. They are sitting in the fridge with rub on them and will be swimming in Balsamic vinegar before bed time, awaiting their egg-debut tomorrow night. And while we are smacking on the ribs, the big butt will be getting a 24 hour tan in the egg, in anticipation of being pulled apart by ravenous, drunken, diners, Sunday evening. But I do like your idea of using the dome thermometer to keep a check on the internal meat temps...

  • GfwGfw Posts: 1,598
    King-O-Coals, Sometimes the sauce (Gfw's BBQ Sauce in recipe section) goes on the ribs and sometimes it goes on the table - depends on how I feel on any given day - either way is ok and neither way is the only way - just like sometimes we make baby-backs - sometimes Country - and sometimes Spare - sometimes I use foil and somtimes I don't -- I don't really care as long as they turn out good and they always do.[p]Just getting ready to leave for the store for 2 boston butts for tomorrow - sounds like a PP weekend.[p][p]

    [ul][li]Gfw's BBQ[/ul]
  • Nature BoyNature Boy Posts: 8,411
    Doctor J,
    If you are looking for pointers look in the recipe section. JSlot's rib technique uses the indirect method, and his description is thorough. I do ribs about half and half. Sometimes direct, sometimes indirect. Can't go wrong either way. JSlots method allows for cooking a whole bunch of ribs in rib racks. When I use indirect, I just lay the slab flat on the second grate, over a drip pan.[p]That will give you some ideas. Also TimMs website has some info and pictures on indirect ribs. [p]With those babybacks you have, Cat's recipe is worth trying as soon as possible.[p]Let us know if you have any other questions. Good luck.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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