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Rib Disaster

bschroedbschroed Posts: 29
edited October 2011 in Forum Feedback
I just got my Egg 2 weeks ago, and put on 4 country ribs. I did not use the plate setter, just put ribs in a rib holder sitting on foil on the grate , and cooked for 2 hours 15 min. at around 300-325. They turned out tasty , but terribly tough. What did I do wrong? Or could it have just been the meat ?
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Comments

  • BBQMavenBBQMaven Posts: 1,041
    Doesn't sound like you cooked them long enough? Did the meat pull away from the bone? 
    Kent
    Madison MS
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  • 4Runner4Runner Posts: 1,387
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/
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  • mbcjrmbcjr Posts: 14
    I did the very same thing  bschroed when I received my egg this past winter.  However I made a couple more mistakes.
    1. I cooked two different styles of ribs at the same time & expecting them to get done at the same time (St. Louis & Baby Backs)
    2. I sauced them too early
    3. my temp was to high 350
    So the next time I used the plate setter legs up w/a small pan of water underneath @ 250.  I sauced them the last 5 min. and cooked them until the meat pull easily off the bone. 

    I also use a ET-732 Maverick Redi Chek thermometer for the exact temp on the grill vs dome temp. You'd be a little surprised on the difference, especially at start up.

    The ribs came out perfect to say the least.

    mbcjr/God Bless

    mbcjr/God Bless
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  • Thanks mbcjr. How do you like your ET0732. Thinking on getting one .

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  • DominicMagesticDominicMagestic Posts: 105
    edited October 2011
    don't cook country ribs like spares or bbs - they actually aren't ribs - cook em more like a pork chop

    don't cook to time either
    Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
    aka Frank from Houma eggin in Corpus Christi
    Geaux Tigers - Who Dat
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