First ribs and a question

wingfoot · May 2005

I cooked my first bunch of ribs on the egg yesterday. One rack of spareribs and a rack of babybacks. The spares were the second best I've ever had...... Willingham's in Memphis being the best. I coated them with mustard and used a dry rub (Wham) and cooked them at 220 direct for about 5 hours. My wife is not a rib-eater but I made her try a couple. I knew they were a success when she went for seconds. [p]I'm doing a pork tenderloin today. I want to cook some baked potatoes along with it. My question is:[p]Do you wrap them in foil on the egg? I've heard that it isn't necessary. Also, how hot and how long for bakers?[p]Thanks in advance.[p]Mike

Car Wash Mike · May 2005

wingfoot,[p]We wrap the bakers in foil and cook like we would in the oven. 90% of the time we slice in quarters add a stick of butter to each tater, a good rub you like and cook direct for 45 minutes at 400. Wrapped in foil.[p]Mike

thirdeye · May 2005

wingfoot,[p]
I like to take a sheet of HD foil, make a pile of unpeeled thin sliced potatoes & onion, add some crushed garlic, salt & pepper and any other seasoning, some butter & olive oil. Seal three sides of the foil, add some liquid (beer, broth or just water) and seal the pouch. At 300° grate temp these will take around 45 minutes to an hour. If you are careful, you can unwrap & peek in to check doneness.[p]<html><font size="3.5" color="green">~thirdeye~</font></html> [p][p]

BBCause · May 2005

thirdeye, We tried them your way last week and they were great.

egret · May 2005

wingfoot,
I cooked some bakers last week and they turned out fantastic. Used plate setter and pizza stone and laid them on the stone (unwrapped) at 350 degrees for about 1 hour.

thirdeye · May 2005

BBCause,[p]Other than sharing it, I can't take credit for that method of taters..... I think the first time I saw it was in the Boy Scouts Cookbook. Char-Woody does a version with parsley and Worchestershire sauce added.[p]<html><font size="3.5" color="yellowgreen">~thirdeye~</font></html>

Unknown · May 2005

wingfoot,
the secret of a great baked potato is to cook the moisture out of it. Pierce it with a fork so the moisture can escape and then cook it on hight heat unwrapped. In a house oven 450 degrees for about an hour. Sometimes after the hour cook I will open it and place back in oven for 10 minutes to release more moisture. Also try peeling the potato rubbing it with oil and cooking as above. A nice crust will form.

First ribs and a question

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