First Ribs on LBGE?

AlbertaEgger · January 25

I am going to try some ribs this weekend on the LBGE, First ribs on egg, I was going to do just low and slow, 225 - 250 till they pull, however I have heard of Turbo, as well as the 3-1-1? Can someone explain the 3-1-1? Is this recomended, i wont need the turbo, as I have the day pretty much open. Thanks for all the good reading again to everyone, have a great weekend.

lousubcap · January 25

X-X-X refers to the various steps in a rib cook-X hours on the grid followed by X hours in foil followed by X hours out of the foil, on the grid with a sauce applied at the end of the cook. Some of us run X-0-0 to reduce cook's effort but experiment with the different ways to go and find some that work for you.

Here is a link (scroll down to the pork section) for all you need to know about ribs-enjoy

http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html

Mickey · January 25

Just in case of rain. Turbo Ribs....

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

AlbertaEgger · January 25

Pretty sure I wont have to worry about any rain this Sat, or for another few months,.. But great to know. I might just try the turbo anywys. Thanks again.

pwg56 · January 25

Mickey said:

Just in case of rain. Turbo Ribs....
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

This is the first I've seen someone recommending pulling the membrane on ribs that have started cooking (not that I've read every recipe, but I've read a few). Is it harder to work with ribs that are hot? (or is it easier). Is there a reason flavor or texture wise to do it this way?

AlbertaEgger · January 25

Not to speak for you Mickey, but I think you may have read that wrong pwg56, "350 indirect 1hr 40 min..." was just an over view. Below that was just stating to remove membrane, rub, cook. I remove this everytime.

pwg56 · January 25

AlbertaEgger said:

Not to speak for you Mickey, but I think you may have read that wrong pwg56, "350 indirect 1hr 40 min..." was just an over view. Below that was just stating to remove membrane, rub, cook. I remove this everytime.

Thanks. Feel a bit dumb for mis-reading that.
8-|

Mickey · January 25

What AlbertaEgger said. Otherwise you would burn your fingers.

Mickey · January 25

OH HELL...... Could pwg56 be VI.... Your back????????????????????? Gary is this you.......

I am slower than most, but.......................

AlbertaEgger · January 26

Im going to attempt the 3-1-1 with some memohis style rub, as well as the sauce, Question is, 225 Dome Temp for the entire cook... or higher.

lousubcap · January 26

@Albertaegger-cold in them there hills...but to your ? about 225*F (or the Canadian equivalent in C) realize that when cooking indirect (platesetter or some other device between food and burning lump) the dome temp will initially be around 20-40*F hotter than the cooking grid-longer the dome is shut the closer the temps but...225*F on the dome puts the cooking grid at around 200*F to cook-it will take forever and then some to get finished-I have found that around 250*F on the dome to be the "low-end sweet spot" where the BGE naturally tends to settle in for low&slows. BGE does not tell you about this offset so my first low&slow on the thing took foreever-didn't know about the delta T. YMMV-

AlbertaEgger · January 26

Thanks, lousubcap, actually nice out today 0 deg C here (live 30 min from Edmonton AB), so lawn chairs and beer are out. I will keep it at 250, thank you. JUST fired up the Egg....

lousubcap · January 26

Well-the upside of the refreshing air is that those adult superviosry beverages don't warm up in the course of consumption-no matter your pace. Enjoy the cook and the end-results!

AlbertaEgger · January 26

Correct, and they don't freeze either. Not that I would ever let them sit for that long anyways. Thanks. Pics to follow.

AlbertaEgger · January 26

AlbertaEgger · January 26

Temp has stabilized for a good 30 min, going for a walk with my beer, dog, and misses (due next week), see you in a short while Forum.

ribnrun · January 26

I would advise against walking the misses. She will never forgive if her water breaks and you tell her that it will have to wait till the ribs are done.

AlbertaEgger · January 26

Good point, I actually never thought of that.....Might have to have a home delivery?

lousubcap · January 26

Given your talents you probably know this but-the rib finish tests-if cooking a full rack, then the bend test works-pick up one end with a set of tongs and if the rack bends about 90* and begins to crack=finished. For half racks (or McDonalds' boneless ribs) then use the toothpick test-toothpick goes in and out of the meateist part of the rib with no resistance=done. When am I getting close-look for the meat pulling back from the bones. Looking great!

AlbertaEgger · January 26

I am now more worried about keeping the wife still till the ribs are done, however, yes, good to know, i usually just cook till they start to pull easy. Looks like she wins, for a walk we go.

Pcody5 · January 26

I am doing St. Louis ribs right now and realized I forgot to pull the membrane. Any issues with cooking time related to this gaff?

ribnrun · January 26

I think the time will probably be the same. My father in law never pulls the membrane on ribs. I think it makes them a little more chewy is all. That membrane seems to make the meat all stick to the bone there.

Pcody5 · January 26

Thanks. Guess ill find out in a few hours. Really messed up my first try at ribs so this can't turn out any worse.

AlbertaEgger · January 27

3-1-1, turned out great, corn turned out better then i expected, I always foil and bbq, however, I ran out of foil with the ribs and spuds, so I soaked the corn, placed some butter and seasoning under the husk, and they were a hit. I used the same home made bbq sauce when i foiled the ribs, poured about 1/4 to 1/2 a cup before wrapping. Not the best rub and sauce I have made but it was still good. I have been asked to go back to a cherry "cola" sauce next time. The last pic i have posted here was just me dreaming about this summer again, where I can have my own fresh veggies on my Egg!....Cant wait!

AlbertaEgger · January 27

lousubcap · January 27

Great cook-congrats!

Alton · January 27

Great Cook!

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