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My First rack of Ribs on my BGE

pumbagasmanpumbagasman Posts: 11
edited December 2011 in EggHead Forum
Hey guys,

Thanks for all the help on my pork butt, this time I am seeking advice a day in advance instead of mid cook when my temperature fails! Anyways I have my first rack of ribs baby back 4.23lbs I have putt my rub on as well as injected the ribs with a secret injection. Any tips or advice? Temps to cook at and how long? I want the meat to fall right off the bone like my pork butt did. Thanks guys.


  • Make sure you remove the membrane--this is probably the most important thing.  I smoke at 200-225.  They are done when the meat has receded off of the bone and they pull apart easily.  Should take about 3-4 hours.     
  • I did my first rack last week.
    3 hours at 250, wrap in foil back in for another 1 1/2 hours at 250.
    I then finished with a little sauce on the gas grill, but you could just remove the plate setter and open the vents on on the egg to finish.
    Ribs were perfect..
  • bigguy136bigguy136 Posts: 1,144
    edited December 2011

    I've done a 3 rack cook and 9 rack cook so I'm no expert. I was reading to grab a rack in the middle and if the send half of the rack bends down 90°, you are ready to apply the BBQ for the finish.

    (Using car wash mike's method)

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • what temperature should the ribs be brought to?
  • bigguy136bigguy136 Posts: 1,144
    I don't know if you could get a good core temp reading with not much meat and bone. I think that is why most bend them when testing for doneness.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • LitLit Posts: 5,658
    Do 3 hours indirect at 250 dome then spray them heavily with 70/30 apple juice and apple cider vinegar and double wrap in foil for an hour and a half and then unwrap and put back on indirect for a half hour. You can then remove te platesetter and let the egg heat up and then sauce the ribs and cook a couple minutes each side. Watch them carefully after you sauce cause the suger in the sauce can burn quick. I normally would only cook them an hour wrapped and then the last hour
    Indirect wrapped but wrapping them longer will make them fall off the bone.
  • 30 Minutes away from my ribs being finished. Is there any way to post a picture on here?
  • bigguy136bigguy136 Posts: 1,144

    I go to and post my photos. Read the help in this link I got from Squeezy. It's about half way down.


    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • 4Runner4Runner Posts: 2,663
    Just click on the "attach file" link just below where you write a comment. Very easy.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: and  and
    What am I drinking now?   Woodford....neat
  • Ok So i had what I believe to be a major problem with my ribs last night.

    I had a 4.23# Rack of baby back ribs. When I was finished the thicker part of the ribs were overdone and dry but the smaller half was absolutely perfect and moist.

    They had great flavor but how do I get that thicker side to not over cook?
  • gdenbygdenby Posts: 5,123
    I don't cook back ribs very often, I mostly cook spares. With spares, apparent dryness usually means undercooked. What happens with the spares is that as they cook, the collagen turns to gelatin, and the rendering fat bastes the meat. If the temperature is not high enough, the collagen doesn't break down enough to offset the water loss.

    Back ribs seem to have about as much fat, but not as much collagen. What was the fat like? Had it mostly rendered away, leaving just  crispy bands in the meat? If not, I'd guess they were undercooked.
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