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First ribs...success

nysportsfannysportsfan Posts: 241
edited 8:05PM in EggHead Forum
My first attempt at a low and slow baby back ribs, I started the cook at about 11am, after stabilizing the temp right at 250*. It was pretty easy, actually, just get the fire lit, close it up, and slightly open the vents until it stabilizes. Adjust a bit at a time, if necessary. There was a bit of fluctuation when the meat went on, but otherwise, fairly straightforward. Decided against the Maverick thermometer, and I was fine. Small steps, but they bolster my confidence, ha.

Anyway, two pics. The first is before I foiled, still haven't pulled back from the bone all that much, but were getting there.


The second is just a shot before they come off and out of the foil.


Really came out great, sweet with a bit of heat. Sad part is, I won't eat any but the one I had as I am off to a SB party. I had one and pops had one, and we are hooked. Plenty of room for improvement, but holy shnikes, this was a homerun :woohoo:

ETA: I used Gator Bait's recipe, thanks for the tutorial!


  • They sure don't look like your first ribs. Looks like you aced'em!
  • Awesome! They only get better from here. Enjoy!
    Knoxville, TN
    Nibble Me This
  • Looks good NY, congrats on your first of what will be many batches of ribs to come. ;)
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • MickeyMickey Posts: 18,480
    Looks like they will pass the taste test :P
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Mr HollowayMr Holloway Posts: 2,034
    Nice job
    Ribs look good :)

  • Congrats. Ain't Egg cookin' fun?
  • smbishopsmbishop Posts: 1,844
    You are really doing a great job with your first cooks. Makes my first cooks over the past 6 weeks look like the minor leagues. Way to go!
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
  • Thanks all. I have to admit, I was intimidated, but I love doing this stuff. I am looking forward to some additional low and slow cooks, and feel like I might have the ability to stabilize the temperatures, which was my fear buying this thing, lol.

    The only way I can even think about half of this stuff is with everyone's help, so thanks again B)
  • The egg does make it easy to do killer ribs
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