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ribs are on the egg as we speak

smokesniffersmokesniffer Posts: 2,014
edited April 2012 in EggHead Forum
Got the egg stabilized at 250. Couple of apple wood chunks are nestled into the lump. Platesetter in legs up. AF pan with spacers underneath the pan, the grill and then a rack with ribs. Plan is about 5 hours of cooking. Rubbed mustard on both sides of the racks last night and then Bone Sucking Rub, left in the fridge over night I read Car Wash Mikes recipe, he has cooked many a rib and he says to just keep on trying.This is my third time doing ribs. First time, I crashed and burned. Second time was better and was eatable. So here's to the 3rd round, :-c
Hope it turns out better than the second cook. Got to keep trying and improving. Any suggestions, I am always listening.
Cheers.
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Comments

  • Little StevenLittle Steven Posts: 27,969
    I was gonna say you'll be in for a late dinner but then went doh!

    Steve 

    Caledon, ON

     

  • smokesniffersmokesniffer Posts: 2,014
    @ LS   LOL. I still guess quite a bit as to the timing issue, my wife sometimes looks at me and says, "what time are we eating" and then winks. All in all the food is good and some of the recipes are getting better the more I try. Thanks for your suggestions in the past. Three days in a row with meals from the egg. LOVE IT.
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  • Little StevenLittle Steven Posts: 27,969
    I was gonna ask you if they were babybacks, 5 hours can be light for side ribs

    Steve 

    Caledon, ON

     

  • SqueezySqueezy Posts: 1,102
    Plan is sound ... best-o-luck man!
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • smokesniffersmokesniffer Posts: 2,014
    St Louis style
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  • smokesniffersmokesniffer Posts: 2,014
    OH OH I think I can see another late meal coming my way. Wifey is going to be looking at me sideways again. Am I still a nob??
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  • smokesniffersmokesniffer Posts: 2,014
    Steve, where are u, Steve, Steve :-/
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  • smokesniffersmokesniffer Posts: 2,014
    Thanks Squeezy. You to have been a help with my learning curve.
    Cheers Man.
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  • Little StevenLittle Steven Posts: 27,969
    I've had them go as long as 7 1/2 hours but usually around 5 1/2 to 6 1/2. If you don't see much pullback from the bones after 4 hours you might want to give the temp a bump, unless you are going to eat when the ribs say. I had a ham finish up at 8:30 last night

    Steve 

    Caledon, ON

     

  • smokesniffersmokesniffer Posts: 2,014
    Thanks for the tip, will take a peek at hour 4 and decide. Coleslaw and beans will be hovering around waiting for them there ribs.
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  • SqueezySqueezy Posts: 1,102
    Yup ... higher temp won't hurt and you can eat earlier ...
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • Little StevenLittle Steven Posts: 27,969
    As far as I remember Mike used to cook babybacks. Amazing ribs though.

    Steve 

    Caledon, ON

     

  • smokesniffersmokesniffer Posts: 2,014
    Your right, I just thought I'd try the technique and see what happens.
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  • BYS1981BYS1981 Posts: 2,386
    You know what I do when I need to "Peak"? I take off the daisey wheel and grab a flashlight, it doesn't always work, but it is worth a try.
  • xraypat23xraypat23 Posts: 421
    4 hours at 275 works basically every time for me. Wont say exactly every time, but I haven't had a failure yet.
  • smokesniffersmokesniffer Posts: 2,014
    edited April 2012
    Well supper turned out very good. We eat earlier than I thought. The ribs were great. My wife gave me the thumbs up. I feel that I maybe should have cooked them at just a little lower temperature.  (I did bump the egg up to 300 after 3 hours. ) Just a bit to much bark for me. Meat was fall off the bone, which we both love. So all in all it was a success. Thanks for the tips everyone. One more meal under my belt, (my belt BTW seems to be getting bigger ever since we got this egg). Here's a pic, sorry it is a little blurry, excited to eat!


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  • eggnitedeggnited Posts: 94
    edited April 2012
    Nice job! Congrats SS...I had a different result as you can see in th St. Louis crash course thread. Sounds like you succeeded in getting the results I was looking for...tender and moist. How long did you cook?
  • smokesniffersmokesniffer Posts: 2,014
    edited April 2012
    3 hours @ 250, then another 2 @ 300. I might throttle back the 300 temp just a bit though. little to much bark.
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