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Fall-off-the-bone Baby Back Ribs - Will it work this time?

paqmanpaqman Posts: 1,007

Despite a few attempts, I never had success achieving fall-off-the-bone tenderness on the egg for baby back ribs.  The texture/tenderness always ended up being better in the oven or sous vide but I prefer the taste of the smoke from the egg...  Well, last week, @Little Steven and @gerhardk convinced me to try one more time using the 3-1-1 method.  Here we are today!

Got the egg ready to go @ 250F with a few chunks of hickory and 2 handfuls of apple wood chips.

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The whole neighborhood smells good.  Got a steady flow of smoke for the 2 hours of the cook so far.

imageimage

 

 

Here's a snapshot after 2 hours on the egg.  I will leave the ribs 1 more hour and then foil for 1 hour.

 

 

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Comments

  • To make the meat fall off the bone, simply cook them longer and braise in the foil longer.
  • Z_Egg is right. Add a little liquid to the foil and let them go for at least an hour if you're looking for fall-off-the-bone. After that it's up to you how long you want to put them back on with your finishing sauce.
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  • Little StevenLittle Steven Posts: 26,177
    You might want to separate them slightly for better pullback on the bones.

    Steve 

    Caledon, ON

     

  • gerhardkgerhardk Posts: 774
    I usually cut them in half which allows spacing them on grill.  We do them 1 hour in foil with either apple juice or beer.  If you want them to fall off the bone you can go 2 hours in foil.  We use to do them that way but cut the foil time to about an hour now the meat comes easily off the bone but has a bit more body left.

    Gerhard
  • Ribs should have a little "chew" in them. Too much cooking can make them mushy. IMO.
    Live on beautiful Lake Hartwell GA
  • Little StevenLittle Steven Posts: 26,177
    cajuncook said:
    Ribs should have a little "chew" in them. Too much cooking can make them mushy. IMO.
    I agree but my family loves them when I foil. I do that once in a long while. Pagman is looking for "fall off the bone"

    Steve 

    Caledon, ON

     

  • henapplehenapple Posts: 11,164
    Try honey batsting in the foil
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Little StevenLittle Steven Posts: 26,177
    gerhardk said:
    I usually cut them in half which allows spacing them on grill.  We do them 1 hour in foil with either apple juice or beer.  If you want them to fall off the bone you can go 2 hours in foil.  We use to do them that way but cut the foil time to about an hour now the meat comes easily off the bone but has a bit more body left.

    Gerhard

    Gerhard,

    Try some Motts extra spicy Caesar for the liquid sometime!

    Steve 

    Caledon, ON

     

  • Heard that.
    Live on beautiful Lake Hartwell GA
  • paqmanpaqman Posts: 1,007
    henapple said:
    Try honey batsting in the foil

    I'll try that for sure next time!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • paqmanpaqman Posts: 1,007
    gerhardk said:
    I usually cut them in half which allows spacing them on grill.  We do them 1 hour in foil with either apple juice or beer.  If you want them to fall off the bone you can go 2 hours in foil.  We use to do them that way but cut the foil time to about an hour now the meat comes easily off the bone but has a bit more body left.

    Gerhard

    Gerhard,

    Try some Motts extra spicy Caesar for the liquid sometime!


    Clamato is literally an addiction for me... I'll have to try that!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • nolaeggheadnolaegghead Posts: 11,239
    I love Clamato.  Probably because it's mostly MSG.  And very clammy.
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  • paqmanpaqman Posts: 1,007

    Ready to foil!

     

    image

    Goig back on the egg:

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    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • spread honey on both sides of the foil, and add apple juice, let it go for another hour, fall off the bone guaranteed

  • paqmanpaqman Posts: 1,007

    End result was good.  Not as "fall-off-the-bone" as I wanted but much better than my previous attempts.  Next time, I will add a liquid in the foil.

      

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    3888 x 2592 - 3M

    ____________________
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  • paqmanpaqman Posts: 1,007
    edited January 2013
    I love Clamato.  Probably because it's mostly MSG.  And very clammy.
    I did not know Clamato was available outside Canada, good to know, i could not find any during my previous visits!  Clamato and vinegar, hmmm...

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • I love Clamato.  Probably because it's mostly MSG.  And very clammy.

    Ohh noo!! Clamato is mostly MSG?! Thanks for the tid bit, but now I can't use my favorite BM mixer again :(
  • +1 on the honey and other goodies when you foil. That is if your going for a sticky rib. I do them both ways depending on my crowd. Just make sure that you don't push them through by raising the temp too high as the sugars can burn in the foil.
  • Plano_JJPlano_JJ Posts: 448
    I add apple juice to the foil. Foiling has been the way to go for me for "fall off the bone" ribs.
  • Our family loves them falling off the bone too.  I rub them and then cook on a rib rack, indirect at 250F for 3 hours.
    Then I put them in a big disposable aluminum pan, add some sauce, cover with foil, and cook them indirect for another 2 hours. 
    Sometimes I add more sauce and lay them directly on the grate (indirect still) for about 15 minutes, but the bones are falling out by then.
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  • SmokeyPittSmokeyPitt Posts: 4,875
    edited February 2013
    As others have said...just increase the foil time a little and liquid helps if you want them more fall-off-boney.  I have found that 275 dome for 3 hours, 90 minutes in foil, then back on for 15-20 minutes works for me.  I add a little liquid during the foil stage.  

    Like Kristi suggested- I also use a foil pan.  I fount this works just as well as wrapping individually and it is a little easier.  The foil pan also ensures the liquid will be retained.  I've found when wrapping individually, it is easy to have a bone poke through the foil and sometimes you loose the liquid.  

    In this pic I drizzle with a little honey and brown sugar, and add apple juice.  Honey and brown sugar is optional, but I think the juice helps with getting them tender. 
    image

    Cover tightly with foil:
    image

    Back on the egg for 90 minutes in foil, then remove and put back on the egg and apply sauce. Leave for 15-20 minutes. 

    Don't forget the bend test:
    image

    image




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  • henapplehenapple Posts: 11,164
    I do the bend test getting out of bed every morning..usually an epic fail.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • gfavorgfavor Posts: 57
    When you all say to add liquid, do you just place the ribs on the foil, add a little liquid (beer, water, or what ever) and wrap up? It's just that simple?
  • gdenbygdenby Posts: 4,233
    gfavor said:
    When you all say to add liquid, do you just place the ribs on the foil, add a little liquid (beer, water, or what ever) and wrap up? It's just that simple?
    Meat side down, in the liquid. Don't know that anyone uses just water. Usually apple juice, or a sweetened liquid. Sort of a pre-saucing at the same time the meat is braising in the foil. Pour any of the liquid back onto the meat after un-foiling.
  • Chapsz28Chapsz28 Posts: 9
    edited March 2013

    I used the the foil method a lot this past summer...  Usually using Triggs method.. or apple juice and brown sugar...    However..  I've had way better success smoking them without foil for about 4 hours or so..sauce them up for the last hour.   Way better flavor in my opinion... never had an issue with them not getting as tender as we wanted... Fall off the bone or just slightly before.

  • calikingcaliking Posts: 5,304
    I used to foil, but got tired of the work involved with wrapping the racks, etc. I used brown sugar, parkay, and honey back in the foiling days. 

    The liquid left in the foil used to be killer - After the ribs were done, I could just tip the foil boat down my gullet it was that good. And that's why my doctor hates me. 

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  • six_eggsix_egg Posts: 594
    henapple said:
    Try honey batsting in the foil

    I that is how I do mine when I foil them.

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  • rtt121rtt121 Posts: 425
    Making this too complicated.

    Put on egg, cook till fall of the bone.
  • daffy1909daffy1909 Posts: 438
    Chapsz28 said:

    I used the the foil method a lot this past summer...  Usually using Triggs method.. or apple juice and brown sugar...    However..  I've had way better success smoking them without foil for about 4 hours or so..sauce them up for the last hour.   Way better flavor in my opinion... never had an issue with them not getting as tender as we wanted... Fall off the bone or just slightly before.

    what temp were u running????
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