Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

New XL owner doing his 1st cook

erichbosserichboss Posts: 27
edited November -1 in EggHead Forum
I am doing my 1st cook ever on my new christmas gift, XL BGE! I would like to do some baby back ribs and looking for some basic cooking advice. My plan as of now is this:

1. removing the membrane off the back and then putting the dry rub to the ribs and letting them sit in the fridge overnight.
2. get my egg up to a temp of about 220-240 and stable and putting the the plate setter in with a drip pan with apple juice/makers mark 1/2 inch deep. put the grill grate on and laying the ribs so they don't overhang past the drip pan.
3. close the lid and maintain for 3 hours
4. pull the ribs wrap in foil with 2 oz of apple juice
5. stick them back on the egg for about 1-1.5 hours
6. pull them from the foil and back on the egg for 30-45 minutes basting with bbq sauce the last 15-20 mins

Is this the general idea for baby backs? Please any and all advice will be appreciated.

New XL owner
·

Comments

  • Sounds good. You should be fine at 250 since you have a drip pan
    ·
  • Photo EggPhoto Egg Posts: 3,566
    Sounds good but I would bump temp to 250-275 dome and test your BGE dome temp gauge to make sure it's on the money.
    You will love your XL. It's a rib cooking monster.
    Thank you,
    Darian


    Galveston Texas
    ·
  • ok cool will do that for sure!
    ·
  • The process you described should work

    I would check my thermo to make sure it is calibrated correctly

    Make sure the bad smoke is gone before you put the ribs on

    I wouldn't rub the night before - if your rub has some salt the ribs will come out with more of a ham taste - if that is what you like, that's fine. I light the egg, then do the prep. Bad smoke has dissapated by the time the BBs are ready.

    Foil if you like but not necessary

    Without foil - plan on around 6 hours

    When are they done? When they are done - check with the bend test
    IMG_4387800x600.jpg
    ·
  • Sweet so i can ditch the foil step to be honest I wasn't to keen on that. And the pic lol will be the measure for my 1st cook for sure! Oh and about the rub that is a good point, I will do the rub right after I light the egg up! Thanks for the advice!
    ·
  • Nice cook to break in the XL

    Good luck with it
    ·
  • I agree with Frank the foil is an unessary hassel and rub right before they go on the Egg. I also spritz the ribs every hour with a 50/50 mixture of apple juice and apple cider vinegar from a spray bottle. In 5-6 hours you will have some fine ribs. :)
    ·
  • now about the spritzing don't i want to keep the egg closed up for the whole time or is that more for the shoulder roast?
    ·
  • SmokeyPittSmokeyPitt Posts: 5,609
    Spritzing is one of those debated items...but some people really like it.

    This is the most popular method:

    http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=1207

    It does involve spritzing.

    My $.02 is I would save the Makers to drink ;).


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
    ·
  • LOL i am with you on drinking the makers but makers in the bbq makes some ribs! At least they did on the weber, heh so i am really jazzed at trying it on the egg!
    ·
  • I was giong to suggest the spritzing. Apple Cider Vinegar will be your new best friend.
    ·
Sign In or Register to comment.