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First Ribs on LBGE?

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.
County of Parkland, Alberta, Canada
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Comments

  • lousubcaplousubcap Posts: 6,639
    edited January 2013

    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

    Louisville   L & S BGEs 
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  • MickeyMickey Posts: 16,467

    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
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • 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.
    County of Parkland, Alberta, Canada
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  • pwg56pwg56 Posts: 92
    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? 
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  • 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.
    County of Parkland, Alberta, Canada
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  • pwg56pwg56 Posts: 92
    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-|
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  • MickeyMickey Posts: 16,467
    What AlbertaEgger said. Otherwise you would burn your fingers.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • MickeyMickey Posts: 16,467

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

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

    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • 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.
    County of Parkland, Alberta, Canada
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  • lousubcaplousubcap Posts: 6,639
    @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-
    Louisville   L & S BGEs 
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  • 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....image
    Ribs 1.jpg 7.4K
    County of Parkland, Alberta, Canada
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  • lousubcaplousubcap Posts: 6,639

    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!

    Louisville   L & S BGEs 
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  • Correct, and they don't freeze either. Not that I would ever let them sit for that long anyways. Thanks. Pics to follow.
    County of Parkland, Alberta, Canada
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  • imageimage
    County of Parkland, Alberta, Canada
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  • 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.
    County of Parkland, Alberta, Canada
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  • ribnrunribnrun Posts: 174
    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.
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  • Good point, I actually never thought of that.....Might have to have a home delivery?
    County of Parkland, Alberta, Canada
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  • lousubcaplousubcap Posts: 6,639
    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!
    Louisville   L & S BGEs 
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  • 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.
    County of Parkland, Alberta, Canada
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  • Pcody5Pcody5 Posts: 14
    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?
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  • ribnrunribnrun Posts: 174
    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.
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  • Pcody5Pcody5 Posts: 14
    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.
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  • 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!
    County of Parkland, Alberta, Canada
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  • imageimageimageimage
    County of Parkland, Alberta, Canada
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  • lousubcaplousubcap Posts: 6,639
    Great cook-congrats!
    Louisville   L & S BGEs 
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  • AltonAlton Posts: 442
    Great Cook!
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • dshanedshane Posts: 1
    Legs up or down?
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