Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

new egghead

daffy1909daffy1909 Posts: 447
edited December 2012 in EggHead Forum
im firing up my new large egg for the first time tonite (making ribs).just looking for tips on time,heat,wood chips,that sort of thing.can anyone help?thanks!
·

Comments

  • I usually follow the Car Wash Mike's method. Turns out a great product every time.

    Birmingham, AL
    XL, Small, and Mini BGEs
    ·
  • MickeyMickey Posts: 15,447
    Turbo Ribs::::::::::::::::::::::::
    Did baby backs for lunch a while back. (Sorry but I can't remember who I got this from.)
    350 indirect 1hr 40 min.
    Pull membrane , rub. Put on at 350 and leave the hell alone for about that time. I opened 15 min early and sauced my half rack. This is called turbo ribs and I will never go back to 4 and 5 hour ribs.
    Note: with or w/o mustard works
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

    ·
  • thanks biggreenbamagriller!i think ill try this,i like the low and slow methods,more time for beverages!ill let u know how it turns out!thanks again!
    ·
  • SkiddymarkerSkiddymarker Posts: 6,187
    edited December 2012
    Welcome @daffy1909 Ribs are often viewed as being good depending on what you are used to and like. The two bookends are basically a slow cooked "dry" rib, like those noted by Mickey (turbo) and BamaGriller (4-5 hour) above and "wet" ribs, Often called 3-2-1 ribs, basically smoked indirect at 225-250 for 2-3 hours, foiled with "juice/wine" for 1-2 hours and then sauced for 1/2-1 hour. 

    Although I prefer a dry more competition style rib, SWMBO prefers the fall off the bone very moist wet style rib. Both are good. IMHO wet style ribs are very overcooked - but that's just what she likes. 

    Wet ribs are easier with a guaranteed finish as you learn your egg's temp control. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
    ·
  • lousubcaplousubcap Posts: 5,685
    Welcome aboard and enjoy the journey.  All great info above-just experiment and you will find the method(s) that work for you with ribs and everything else you can cook on the BGE.
    Louisville
    ·
  • henapplehenapple Posts: 12,848
    Welcome...
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
Sign In or Register to comment.