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First ever cook - Ribs

TorontoBBQerTorontoBBQer Posts: 19
in EggHead Forum
Hi All,

Thanks to some temperature control help from a few members, today I did my first ever cook on my new LBGE.

Costco ribs, DP Dizzy Dust and DP Swamp Venom rubs, finished with Bone Sucking Sauce, cooked to Dr. BBQ's recipe.

Absolutely fantastic, and better than I ever expected - especially for a first cook. Here's some pics...

Up tomorrow a couple of USDA Prime Strip Loins...

-- Josh


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Comments

  • nolaeggheadnolaegghead Posts: 6,040
    Those ribs look perfect - good job.  You're now officially an "egghead".
    New Orleans - best food on the planet. Large BGE
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  • tulocaytulocay Posts: 125
    That is a great looking first cook! Did you happen to use any wood? I tend to use cherry, apple or pecan on my ribs.
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  • TorontoBBQerTorontoBBQer Posts: 19

    tulocay said:
    That is a great looking first cook! Did you happen to use any wood? I tend to use cherry, apple or pecan on my ribs.
    Yes I used a few Hickory chunks. The level of smoke was right on.
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  • brownbwbrownbw Posts: 59
    If you're not experienced with smoking you should try different woods until you find your favorites. I really like apple wood for pork. You will begin to notice subtle differences as you do more smokes.
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  • TorontoBBQerTorontoBBQer Posts: 19
    Will do. Thought I'd start with hickory and experiment from there. For my first ever smoke I was quite pleased. I'm still unsure if chips or chunks are the way to go, but I'm looking forward to the experiments! Josh
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  • nolaeggheadnolaegghead Posts: 6,040
    chips, chunks, pellets, sawdust - they all work for smoke.  No need to soak. 
    New Orleans - best food on the planet. Large BGE
    newegg13
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  • TorontoBBQerTorontoBBQer Posts: 19
    Yes I read that. Used chunks and didn't soak. Was worried about over smoking though. As I went through the process though... I did wonder what difference, if any, it made closing the top vent vs the bottom. I kept them pretty much equal to get the desired temp, but am curious if other members leave one or the other more open/closed depending on the situation. Josh
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  • nolaeggheadnolaegghead Posts: 6,040
    Air goes in the vent on the bottom and effluent out the daisy wheel on the top.  You only need one or the other to control the temp.  They'll both influence each other and if you have gusty wind, if they're both about where the other would be if it were controlling the temp, you get a little more stability.  That said, for low and slows, you can leave the daisy wheel open on the ovals and use the damper to regulate.  Or vice versa.  Just try one or the other, make gross adjustments to the other if you can't hit your setpoint.
    New Orleans - best food on the planet. Large BGE
    lousubcap
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  • lousubcaplousubcap Posts: 2,666

    Great job on the ribs-

    With regard to temperature control, the BGE is air-flow controlled (as long as there is fuel).  Doesn't matter the quantity of lump in the BGE, the air-flow determines the cook temperature (low temp= low flow=small fire etc).  So between the bottom vent and DFMT you set the intake and exhaust.  Some will run at higher cook temps (350*F+) with the DFMT completely off-others bottom wide-open and control with the  DFMT.  Bottom line-work with the BGE and get comfortable with controlling temps using any combination of both.  I use the lower vent for bigger adjustments-DFMT for smaller.

    Wherever you land-don't get caught up in chasing temperatures, especially on low&slows.  The response time (feedback) for any adjustments is measured on the dome thermo and it can take a while to stablilze.  Enjoy the journey!

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  • jfm0830jfm0830 Posts: 515
    Congrats on your first cook/ first ribs on the Egg!! They look great. You have lots more amazing cooks in your future.
    N.E. Massachusetts
    Two Large BGEs
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  • Dyal_SCDyal_SC Posts: 858
    Congrats!  Very nice looking first cook!  You are officially an Egghead!  :D
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  • Little StevenLittle Steven Posts: 20,929
    TorontoBBQer said:
    Yes I read that. Used chunks and didn't soak. Was worried about over smoking though. As I went through the process though... I did wonder what difference, if any, it made closing the top vent vs the bottom. I kept them pretty much equal to get the desired temp, but am curious if other members leave one or the other more open/closed depending on the situation. Josh

    Where are you in the big Smoke?
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  • Don_PieroDon_Piero Posts: 23
    Congrats! they look very tasty.


    Piero from Etobicoke, XL-BGE
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  • tulocaytulocay Posts: 125
    Good looking first cook!
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  • TorontoBBQerTorontoBBQer Posts: 19
    Little Steven said:
    TorontoBBQer said:
    Yes I read that. Used chunks and didn't soak. Was worried about over smoking though. As I went through the process though... I did wonder what difference, if any, it made closing the top vent vs the bottom. I kept them pretty much equal to get the desired temp, but am curious if other members leave one or the other more open/closed depending on the situation. Josh

    Where are you in the big Smoke?

    High Park / Roncesvalles area.
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  • Que_n_BrewQue_n_Brew Posts: 234
    Very nice ribs. Thanks for sharing. I like apple and cherry wood a s well for pork.
    PROUD MEMBER OF THE WHO DAT NATION!
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  • Little StevenLittle Steven Posts: 20,929
    Parkdale?, High Park? I'm in Caledon near Orangeville
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  • newegg13newegg13 Posts: 231
    Great job on the ribs. My first cook was ribs as well and they were great. The confidence boost was key.
    lousubcap said:

    Great job on the ribs-


    With regard to temperature control, the BGE is air-flow controlled (as long as there is fuel).  Doesn't matter the quantity of lump in the BGE, the air-flow determines the cook temperature (low temp= low flow=small fire etc).  So between the bottom vent and DFMT you set the intake and exhaust.  Some will run at higher cook temps (350*F+) with the DFMT completely off-others bottom wide-open and control with the  DFMT.  Bottom line-work with the BGE and get comfortable with controlling temps using any combination of both.  I use the lower vent for bigger adjustments-DFMT for smaller.


    Wherever you land-don't get caught up in chasing temperatures, especially on low&slows.  The response time (feedback) for any adjustments is measured on the dome thermo and it can take a while to stablilze.  Enjoy the journey!


    Also, I completely agree with Lou about temp control. Chasing temps will drive you crazy and isn't necessary. One of the most awesome BGE attributes is its forgiveness: 10-20 degrees usually isn't outcome determinative.

    Again, great first cook. Keep on plugging and use the forum to learn more- especially from the vets. They're a great resource and have taught me a bunch (except @travisstrick, he's turrible :p ).
    Amateur Egger; professional rodeo clown.

    Birmingham, AL
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