Rib Disaster

bschroed · October 2011

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 ?

BBQMaven · October 2011

Doesn't sound like you cooked them long enough? Did the meat pull away from the bone?

4Runner · October 2011

Here you go.

http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

mbcjr · October 2011

I did the very same thing bschroed when I received my egg this past winter. However I made a couple more mistakes.

I cooked two different styles of ribs at the same time & expecting them to get done at the same time (St. Louis & Baby Backs)
I sauced them too early
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

bschroed · October 2011

Thanks mbcjr. How do you like your ET0732. Thinking on getting one .

DominicMagestic · 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

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Thanks mbcjr. How do you like your ET0732. Thinking on getting one .