Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

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 ?


  • BBQMavenBBQMaven Posts: 1,041
    Doesn't sound like you cooked them long enough? Did the meat pull away from the bone? 
    Madison MS
  • 4Runner4Runner Posts: 1,387
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: and
  • 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
  • Thanks mbcjr. How do you like your ET0732. Thinking on getting one .

  • 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
Sign In or Register to comment.