Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!

If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

need ribs help

CaCookCaCook Posts: 68
edited November -1 in EggHead Forum
I am not new to smoking ribs only cooking with BGE.
I cooked 2 racks of spares .. I shielded the side of the grate with foil carefully.

I used a rib rack to try to place it vertically, but it sags instead of sitting well.

The problem seem thats the bark is too dry in some parts of the rib, not just the sides but the part facing up.

I cooked 5 hrs straight about 275F most of the way.. (my mistake getting it too high! target 250 next time). I did not foil because I don't like the mushy texture. It was still a bit mushy and overcooked.. fall off the bone, yes but I prefer a little bit of chew. The middle ribs is great but I am not happy to serve some of the parts because the meat along the bark has dried up.
If I drape the meat onto the V shape of the rib rack sitting flat would that be better?

Rub is pretty simple, salt pepper paprika. I don't think that is a big problem. At this point I am concerned with the texture more than the taste.


Sign In or Register to comment.