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Aikes Posts: 1
edited November -1 in EggHead Forum
so, i picked up a green egg today, and had my first run at some smoked ribs. i need some help on the timing for adding wood chips/how much/methods. they turned out good,but i would love some tips on getting started. thanks
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  • thebtls
    thebtls Posts: 2,300
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    A couple of good searches on this forum will give you more rib references than you an imagine....
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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  • smbishop
    smbishop Posts: 3,053
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    This is the one I used on my first attempt:

    http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • GeorgiaBorn
    GeorgiaBorn Posts: 178
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    Just posted this recipe to another thread here. Though you might find it useful. These are fall off the bone and amazing every time. Good luck!

    Ribs (spare or baby back)

    Wash and pat dry slab
    Remove membrane and trim a little of the fat, if excessive
    Coat with yellow mustard
    Apply rub liberally to both sides. Refrigerate overnight
    Let stand for 30 minutes at room temperature before putting on BGE

    Bring BGE to 225 degrees
    Add wood chunks, plate setting and drip pan
    Add ribs bone side down

    Cook for 3 hours, turning every hour and spray with apple cider
    Remove ribs and wrap in foil, leaving vent hole at top
    Add ¾ of a beer to foil
    Cook for 2 more hours

    Remove ribs and unwrap. Open vents and let BGE get hot
    Put ribs back on grate (still indirect)
    Apply sauce and cook for 20 more minutes, turning and basting

    Remove and let rest for 10-15 minutes
    · Share on FacebookShare on Twitter
  • GeorgiaBorn
    GeorgiaBorn Posts: 178
    Options
    Just posted this recipe to another thread here. Though you might find it useful. These are fall off the bone and amazing every time. Good luck!

    Ribs (spare or baby back)

    Wash and pat dry slab
    Remove membrane and trim a little of the fat, if excessive
    Coat with yellow mustard
    Apply rub liberally to both sides. Refrigerate overnight
    Let stand for 30 minutes at room temperature before putting on BGE

    Bring BGE to 225 degrees
    Add wood chunks, plate setting and drip pan
    Add ribs bone side down

    Cook for 3 hours, turning every hour and spray with apple cider
    Remove ribs and wrap in foil, leaving vent hole at top
    Add ¾ of a beer to foil
    Cook for 2 more hours

    Remove ribs and unwrap. Open vents and let BGE get hot
    Put ribs back on grate (still indirect)
    Apply sauce and cook for 20 more minutes, turning and basting

    Remove and let rest for 10-15 minutes
    · Share on FacebookShare on Twitter

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